Rhubarb Wine

[Yooper]

Just about to start this... Do I need to do anything with the raisins? Other then chop then. Boil them or anything to remove any things?

No, but chopping them is a bit of a pain as they are sticky. Just follow the directions exactly, and it'll be great!

If you have any questions, feel free to ask.

 

[OhCrap]

No, but chopping them is a bit of a pain as they are sticky. Just follow the directions exactly, and it'll be great!



If you have any questions, feel free to ask.

Ok no extra steps required... I like that. I will follow instructions and report back with my success thanks for all your help.

 

[OhCrap]

Started this morning... No turning back now[emoji41]...

 

[Helly]

You won't regret it. Reminds me to check my rhubarb patch this afternoon. It was looking strong last week.

 

[Goofynewfie]

I forgot to make sure my raisins weren't sprayed with mineral oil. Wine tastes great, but never cleared, it is still hazy. Definitely gonna make this again.

 

[OhCrap]

One question about temperature... During primary Do I need to keep this around 70?

 

[OhCrap]

Everything added yesterday evening and just added yeast this morning (15 hrs later) hit 1.093 gravity so look good also the sample tasted great, I know it'll change but still nice to start with good flavour
cheers for the recipe yooper

 

[Helly]

On the temp question, I generally don't do active temp control on my wines. They stay in the basement where ambient temp is in the mid-60's. I may be off in my thinking but I figure if something is going to age for a while I don't worry as much about the temp.

 

[Helly]

I just did my first harvest. Over 2.5 lbs, pretty good for a first picking I think.

View attachment ImageUploadedByHome Brew1432595799.802924.jpg

 

[solbes]

Bottled our 2014 batch up last night. It had 4 lbs of mixed frozen berries along with the 12-13 lbs of rhubarb. I thought it tasted pretty darn good when I was sampling last night. I added 2 1/4 cups of sugar to sweeten it up a tad (previously stabilized).

Summer has now begun in our household!! This stuff goes fast when we have family and friends up at our lake place (thus the eight 1.5L bottles).

 

[solbes]

I just did my first harvest. Over 2.5 lbs, pretty good for a first picking I think.

View attachment 280505

Nice picking there! I might suggest cutting each piece smaller to make sugar extraction a little more efficient. Or you can do the freeze-thaw trick (3 times) to make it softer/mushier. The bag is a must for the freeze thaw trick.

 

[Helly]

Nice picking there! I might suggest cutting each piece smaller to make sugar extraction a little more efficient. Or you can do the freeze-thaw trick (3 times) to make it softer/mushier. The bag is a must for the freeze thaw trick.

Thanks. These went right in the freezer.

 

[OhCrap]

View attachment ImageUploadedByHome Brew1433702660.923859.jpgwell there it is all racked to secondary. I've racked it again since it was 2 wks in secondary and the lees were about 1/2". Looks good and smells great

 

[ArkotRamathorn]

Just chopped up 11lbs of rhubarb. Going to go harvest another 4lbs so I have enough for a 5 gallon batch of this. I can't wait to serve it with your banana wine at my wedding (I've got till spring 2017 for these to age out so I think I have time).

Using Cotes de Blanc for my yeast just so I can be different, has anyone used Cotes in a rhubarb wine?

 

[brewer_in_the_cap]

Hi all,
I have a huge rhubarb patch that I usually end up wasting or giving away so this year I've decided to make this wine!

Couple of questions though.
- I have 3 pounds in the freezer already but plenty more outside. I only have 2 1 gallon carboys so I was thinking of doing 2 gallons and racking into a pail then back to carboys. Assuming excellent sanitation does this seem like a reasonable idea?
- For the grape concentrate, can I use Welch's?
- Is Lalvin KV-1116 a good fit for this wine?

Thanks in advance!
nk

 

[Helly]

I've done 2 gallon batches that way. I've always used raisins in this instead of concentrate. But either will work, you just want to make sure your stuff doesn't have preservatives. I don't recall what yeast I used. Seems like it would work fine but I'd have to check my notes at home to see what I did. Good luck, if you're anything like me you'll love this wine.

 

[Goofynewfie]

I used the kv-1116 and it was fine

 

[brewer_in_the_cap]

Thanks guys! I thought about using raisins but the only ones I can find have sunflower oil and I think I read on this thread that oil was a problem. Chopping a pound of raisins doesn't seem like too much fun either!

 

[Goofynewfie]

If they have oil the wine might remain hazy

 

[Helly]

View attachment ImageUploadedByHome Brew1437871625.047784.jpg

Good haul from my father in law's garden today. I still have to clean, chop, and weigh it.

 

[Helly]

I have 9 lbs cleaned and chopped. A lot more to go. I shall finish it tomorrow.

 

[Helly]

Ended up with over 15 lbs. looks like I'll be starting a batch soon.

 

[solbes]

About to rack our batch to secondary. Came home on Sunday from the lake to a house that definitely smelled like an active fermentation, after pitching on Friday afternoon.

Our first rhubarb wine where we grew/picked all of the fruit. 4 lbs of picked black raspberries and 14 lbs of rhubarb wine in a 6 gallon batch.

Grapes on our vines are starting to ripen also, good time of year!

 

[brewer_in_the_cap]

Hi all, I finally got a 2 gallon batch going. This is my first wine so I was wondering when I do the daily stir should it just be a gentle stir to break up the foam or vigorous stir? My 2.5 year old has been helping stir so it's pretty vigorous and fizzy!

 

[Yooper]

Hi all, I finally got a 2 gallon batch going. This is my first wine so I was wondering when I do the daily stir should it just be a gentle stir to break up the foam or vigorous stir? My 2.5 year old has been helping stir so it's pretty vigorous and fizzy!

Vigorous and fizzy is good!

 

[brewer_in_the_cap]

Cool, thanks Yooper! Does this help to degas the wine or is that something I need to worry about later on?

 

[Yooper]

Cool, thanks Yooper! Does this help to degas the wine or is that something I need to worry about later on?

You don't have to worry about it. Almost all wines degas naturally, except for kit wines.

 

[brewer_in_the_cap]

Ok, so this wine fermented quick! I pitched on Aug 19th (OG 1.10) and checked gravity today and I'm at 1.000. I just transferred to secondary today after the reading instead of 1.02-1.04 like recommended, I got busy and really didn't expect it to go this quick. Will there be any effect on the end result?

 

[Yooper]

Ok, so this wine fermented quick! I pitched on Aug 19th (OG 1.10) and checked gravity today and I'm at 1.000. I just transferred to secondary today after the reading instead of 1.2-1.4 like recommended, I got busy and really didn't expect it to go this quick. Will there be any effect on the end result?

No, that will be fine.

 

[brewer_in_the_cap]

Thanks Yooper! I meant to ask how long it usually takes to come down but didn't get around to it. I figured 2 weeks was safe given beer takes a week or so to drop 40-50 points, I was surprised it moved so fast.