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Old 05-26-2009, 01:19 AM   #11
SegmentedMonkey
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Another Q. Would it be acceptable to knock down the sugar a little in this to make a wine that's 11-12% instead of 15% which your numbers seem to come out around? What's your opinion on that?

 
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Old 05-26-2009, 01:25 AM   #12
Yooper
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Quote:
Originally Posted by SegmentedMonkey View Post
Another Q. Would it be acceptable to knock down the sugar a little in this to make a wine that's 11-12% instead of 15% which your numbers seem to come out around? What's your opinion on that?
Mine came out to about 13%- 1.095 to .992 or so. (I can't see the actual numbers once I hit "reply"). I think that it's best to stay at 13% or under- otherwise you have rocket fuel that takes ages to age out!

You want to go 12% or so, to ensure you have enough alcohol to preserve the wine more than a year or so. But more than that is really not necessary, and increases the aging time.

When I make this again in a few weeks, I'll try to hit 1.080-1.085, for a 12% ABV wine.
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Old 05-26-2009, 01:31 AM   #13
SegmentedMonkey
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Dec 2008
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Ok, I'll take your word. I put your numbers for OG and final G into a calculator, and the strongest case scenario was around 15%, but that's assuming that you start off at your max gravity and it goes all the way to your expected minimum gravity.. 12% is what I'm aiming for, because I've got a 16% mead, and it's still like jet fuel after 8 months.

 
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Old 05-26-2009, 01:39 AM   #14
pdxjules
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This sounds great. Thanks for Posting.

 
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Old 11-04-2009, 08:44 PM   #15
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I made a two gallon batch based on Yooper's recipe........it's fantastic! Very dry, but still a delicate flavor that's definitely identifiable as rhubarb. What a great wine! Next season, it's gonna be a five gallon batch!
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Old 11-07-2009, 08:53 PM   #16
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Why do you take the rhubarb out before fermentation?
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Old 11-08-2009, 02:56 AM   #17
Yooper
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Originally Posted by conpewter View Post
Why do you take the rhubarb out before fermentation?
Because you just want the rhubarb juice- not the stalks and fibrous stuff.
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Old 11-08-2009, 04:04 AM   #18
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Gotchya, I was just trying to reconcile all the wines and most leave everything in until after fermentation (like the pumpkin wine I was working on today). The 8 gallon fermenter was not enough room for a 6 gallon batch so I had to leave out some of the pumpkin and sugar water and do a 5 gal batch instead. The bucket is filled to the brim (just so much pumpkin!) I'm worried about fermentation.
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Old 06-09-2010, 03:05 AM   #19
Goat_Nutz
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Apr 2008
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You guys know much about Rhubarb? I was talking to my brother about making this wine and he swore up and down that it was a bad idea, repeating over and over that "anything with rhubarb in it goes bad real fast". I was planning on making a batch and putting a bottle in the basement, i like keeping one bottle of all my batches down there for long periods of time to see how they age out.

 
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Old 07-26-2010, 04:00 PM   #20
IrregularPulse
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Most things you're brother makes probably don't have a 12% alcohol rating There's proof by at least two members here that it's great after a year even.

My 75 year old neighbor came over yesterday during a brew day to distract me while my pot boiled over Really he came over to talk about his son in law making Rhubarb wine and asked if I'd be interested. I said shoot yea. He's going to pick some form his garden and clean it up real good and chop it for me and bring it over. Going to scale this recipe depending on how much he gives me and make this up. This will be my first wine, besides apfelwein, which isn't really a wine. I've never used tannin, campden tabs, or pectic enzyme before or dealt with constant racking and lees. Should be fun. I'm hoping to get enough for a 5G batch since there will be so much time invested in waiting.
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