Rhubarb wine recommendations

I have 10# of rhubarb in primary right now, with 2qts of raspberries and 3 gallons of water.

I thawed rhubarb on Sunday.

On Monday, added 3 Campden, 4 tsp pectic enzyme, 3 tsp yeast nutrient, 2 tsp yeast energizer, and 1 tsp tannin. After adding the tannin, it turned a gross looking color. It was like a dirty dishwater color. Not exactly palatable. So that's my reason for adding the raspberries, primarily anyway. The added flavor is always welcome. At night, I pitched EC-1118 starter.

She is ripping away right now. I am curious to know when you guys typically take the rhubarb out. I have read that some do it after 48 hrs, some let it steep in water and pull right before pitching. I am sure there are other varying ideas too. Thoughts?

 

Ha! I've read your recipe before, that's where I got the tannin idea.

The color is now a nice pink. I'm going to go get a gravity reading. What's the approximate time yours goes down to 1.040? I am leaving for the weekend on Thursday or Friday morning and won't be back until Monday.

Do you think I should add anything else for body? I have about 2 qts of blueberries sitting in the freezer.

 

I'm at 1.070, I'll check it again tomorrow. Thanks for the help, yooper!

 

Interesting. I think I might sweeten this wine. Or half of it. I don't like sweet wines, heck I hardly care for whites. But a lot of folks I know like sweet whites. I'd be doing it for them. Maybe Christmas 2014 gifts.

What do ya think on adding the blueberries? Or do you think it will go better with one of these fruits; Pear, peach, bing cherry, rainier cherry, chokecherry.

I am actually thinking of adding the bing and chokecherry. I'll call it my michigan cherry blend. Bings from Traverse City, CC from Wilson. The BB are from somewhere downstate. Or! I could add the bings and BB and call it "troll che-berry." I am sure my family in TC would get a kick out of that!

I know, I'm all over the place on this one... Sorry... and thanks!

 

Thanks on the timeframe. I pitched 1118 with yeast energizer, so it may hit fast. My starting gravity was regretfully at 1.116.... I overshot.

 

I just bottled some Rainier Cherry, it was, surprisingly enough right at bottling. It aged only 4 months in the 3 gallon carboy.

Are you saying that the chokes wine tastes like cough syrup? Or a different cherry? Rainier and Bing are considered a sweet cherry. I anticipate the bing being a nice full red. Capable of being a big red maybe.

 

Well, I was going to blend them since I only have 7# of chokes. I wanted to do a three gallon batch. But, you have convinced me in keeping them separate. I should learn how they are all by themselves before doing a fermented blend anyway. I think I have 15# or 20# (don't know if there are three or four bags in freezer) of bings, so that should be enough for three gallons.

Thanks for your help on this!

If you like dry whites, I suggest giving rainier a whirl. Tasty and relatively quick aging it seems.

 

Don't suppose you could get your friend to part with this "rhuberry" recipe I'm going to plant some rhubarb next year and would love to blend it with my blueberry and blackberry wines.

 

Well thanks for using your powers of persuasion!