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Old 07-08-2013, 09:59 PM   #181
johngottshall
 
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I added my yeast yesterday morning along with peach and grape and peach juice instead of all water tasted and it was fantastic I hope it finishes as good as it was when it started time will tell

 
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Old 08-07-2013, 02:08 PM   #182
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I started a 6 gallon batch of this today. The rhubarb was frozen back in May, and I figured it was about time, so I could get ready for the fall fruits that will be coming. I'll update this when it's finished!
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Old 08-07-2013, 02:24 PM   #183
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Our peach rhubarb finished a little higher than last year, this time it was 0.995. It had sat in secondary for 3.5 weeks, so racked it to tertiary where we start the long clearing process. Guess it's time to put that away and take a look-sy at Thanksgiving. Rack one more time after that hopefully.

The sample tasted pretty good. Again mostly rhubarb, but this time with a hint of peaches.
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Old 08-13-2013, 01:16 AM   #184
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Hey Yooper, thanks for the great recipes! I was getting this one started and had a couple questions...

1. What are the advantages of using either the Montrachet or the EC1118?

2. I overestimated the amount of water I'd need to dissolve the sugar and ended up with a little over a gallon...is that going to change how long I need to leave the fruit in to get the amount of rhubarb juice needed before adding all the other ingredients?

Thank you for your time!
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Old 08-13-2013, 01:24 AM   #185
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Quote:
Originally Posted by WOODSMANWI View Post
Hey Yooper, thanks for the great recipes! I was getting this one started and had a couple questions...

1. What are the advantages of using either the Montrachet or the EC1118?

2. I overestimated the amount of water I'd need to dissolve the sugar and ended up with a little over a gallon...is that going to change how long I need to leave the fruit in to get the amount of rhubarb juice needed before adding all the other ingredients?

Thank you for your time!
1. Either is fine. The yeast character is not really prevalent at all in this wine, and either would ferment out well.

2. No, but it will lower your OG a little bit. It's not a problem.
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Old 08-13-2013, 03:58 AM   #186
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How is your rhubarb supply this year yoop? I'm going to have tons of apples but the old rhubarb patch hasn't recovered from my dad mowing it down last year. Yeah, I know! Can you believe he would do that?

 
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Old 08-13-2013, 08:15 PM   #187
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Quote:
Originally Posted by lschiavo View Post
How is your rhubarb supply this year yoop? I'm going to have tons of apples but the old rhubarb patch hasn't recovered from my dad mowing it down last year. Yeah, I know! Can you believe he would do that?
Yes, I believe he did that.

We had another ton of rhubarb, but I only cut and froze 18 pounds. I didn't even make a pie this year, even though that's everybody's favorite pie.

We have a ton of crabapples, so Bob is really excited about the crabapple wine that will be forthcoming.

I just stirred up this wine, and while the raisins are making it a bit brown-ish, it smells awesome!
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Old 08-13-2013, 11:32 PM   #188
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Here is a pic of my rhubarb/peach that was started on 7/6/13 starting to clear

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Old 05-22-2014, 12:21 PM   #189
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The guy I brew beer with has a rhubarb patch and really likes to eat it. I have never tried it myself so anyway we started a 3 gal. batch last night. The guy at LHBS said this recipe looks awesome. This will be our first batch of wine.

 
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Old 05-22-2014, 01:12 PM   #190
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I still have it in the jug bulk aging.

 
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