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Old 05-19-2011, 06:00 PM   #51
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Originally Posted by tchuklobrau View Post
to up your recipe to 5g is fairly easy on most of it i have a few questions. does it become
1 1/4 tsp tannin
5 tsp yeast nutrient
5 campden tabs
5 tsp pectic ?
and still 1 montrachet? or up that as well
i have exactly 1 wine kit under my belt so i am not sure about all of these extras.
I got lucky i have acess to 4 rhubarb patches and they all doing good right now
Yes, you can multiply everything by five, but still use one package of yeast.
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Old 05-19-2011, 08:38 PM   #52
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Cool recipe yooper - now I know what I can do with the tons of rhubarb we have all around our house. Some of it has already started to bolt with all the rain we have been getting. Time to get some in the freezer!

best part about fruit wines is... the price! ha
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Old 05-20-2011, 07:31 AM   #53
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i have this going in my laundry room, 3.5 days after pitching it is fermenting so noisily that when i walked past the room i thought the water was on in the washing machine. looks like carbonated pink paint, smells luxurious
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Old 05-20-2011, 07:26 PM   #54
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A few questions:

1. Do you wait for the rhubarb thaw before adding the sugar water?

2. Do you add the sugar water while still hot or do you cool it first?

Thanks in advance!
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Old 05-20-2011, 07:35 PM   #55
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A few questions:

1. Do you wait for the rhubarb thaw before adding the sugar water?

2. Do you add the sugar water while still hot or do you cool it first?

Thanks in advance!
1. Yes.

2. Yes.
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Old 06-17-2011, 09:51 AM   #56
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my batch developed some flocky looking stuff near the top, hopefully just yeast. but to be safe i racked off and sulfited immediately. three days later it looks normal, still clearing slowly. should have taken a picture but i didn't. does this sound ok??
it is just over a month since pitching and i have now racked twice. i tasted some while racking, it is really stunningly good already. a bit hot alcohol-wise but the balance of flavors caught me off guard! it's tart, tastes almost sweet (hydrometer confirms it is not sweet) really concentrated like a late harvest riesling! wow
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Old 06-20-2011, 01:27 AM   #57
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If i wanted to do a Strawberry Rhubarb wine. Would you go half/half Strawberry to Rhubarb. Thanks
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Old 06-20-2011, 01:17 PM   #58
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If i wanted to do a Strawberry Rhubarb wine. Would you go half/half Strawberry to Rhubarb. Thanks
I don't know, as I've never done it! But rhubarb is much stronger in flavor, so my instinct is to use more strawberries, less rhubarb.
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Old 06-24-2011, 11:31 PM   #59
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My neighbor just came over to tell me his rhubarb is ready. T0 scale to 5G, just multiply everything by 5?
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Old 06-24-2011, 11:43 PM   #60
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My neighbor just came over to tell me his rhubarb is ready. T0 scale to 5G, just multiply everything by 5?
Yes- except for the yeast. One package is still enough!
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