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Old 05-09-2007, 01:34 PM   #1
Yooper
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3 lbs. rhubarb (stalk only)
1/4 pt. white grape concentrate or 1/2 lb. of light raisins (chopped)
7 pts. water
2 1/4 lbs. sugar
1/4 tsp. tannin
1 tsp. yeast nutrient
1 campden tablet (crushed)
1 tsp. pectic enzyme
1 pkg. wine yeast (champagne) I used Montrachet

Use stalk only. Freeze fruit and then place in mesh bag and tie up. Place in primary and let thaw. Dissolve sugar in a little boiling water and dissolve campden and pour over fruit. Let sit 2-3 days, stirring daily, and keep pimary covered. Then, strain fruit out and discard. Add all other ingredients (using cold water) except yeast. Cover. 12 hours later, add yeast and stir well. Cover loosely with a towel. Stir daily, breaking up cap. When s.g reaches 1.020-1.040, rack into secondary, top up if needed, and attach airlock. Rack as needed, adding campden every other racking. This throws alot of lees, so you may need to rack as early as two weeks. When there are no lees for at least 60 days, and the wine is clear and done fermenting, it is ready to bottle. Tastes best after at least one year.

Dry, this tastes a bit like pinot grigio. You may prefer it sweetened, but I don't sweeten.
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Old 05-20-2009, 01:24 AM   #2
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OK, Yoop.....you and I seem to be the mad Michigan winos. I just got 4.8 pounds of rhubarb given to me today, and they're going into the freezer as soon as I type this post!!

Wish me success!
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Old 05-20-2009, 02:11 AM   #3
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Quote:
Originally Posted by Jim Karr View Post
OK, Yoop.....you and I seem to be the mad Michigan winos. I just got 4.8 pounds of rhubarb given to me today, and they're going into the freezer as soon as I type this post!!

Wish me success!
I made rhubarb custard pies today, but this weekend I'll cut rhubarb for wine! I'll cut it and stick it in the freezer until I make a batch. I think I'll make about 5 gallons this year- I still have 6 gallons to bottle from last year! It's beautifully clear- a nice golden color, believe it or not!
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Old 05-20-2009, 02:19 AM   #4
slimer
 
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I have 3 rhubarb "bushes" in the back. Should I boil before freezing?

 
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Old 05-20-2009, 02:21 AM   #5
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No! Never boil fruit for wine making! Just rinse it off, cut off the bad parts and leaves and freeze. Freezing helps break up the cell walls, so the fruit should be very mushy when it thaws.
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Old 05-20-2009, 02:25 AM   #6
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You want some? I have at least 10#.

 
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Old 05-20-2009, 02:25 AM   #7
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And the Hawks are going to win tonight.

 
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Old 05-20-2009, 02:27 AM   #8
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Ummmmm. Looks like I may be eating my words.

 
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Old 05-26-2009, 12:59 AM   #9
SegmentedMonkey
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So when you say "sugar", do you recommend white sucrose (table sugar) or something like dextrose? I've got my rhubarb in the freezer to start this on the weekend.

 
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Old 05-26-2009, 01:14 AM   #10
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Table sugar. It works well for wines, and especially fruit wines, since it's only there to boost the ABV. It doesn't leave behind flavors like honey might.
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