Rhubarb Wine

[Yooper]

We didn't take a 1st reading if we add more yeast and stir should we leave it in the plastic pail or put it in the carboy or add the yeast and funnel it into the carboy to add oxygen

Stir it well, and then add the yeast. Leave it in the pail until it gets to 1.020 or so.

 

[SnupDave]

I read most of the thread, but I admittedly didn't read it all. So forgive me if this question has already been answered.
If you're interested in making this taste more strongly of rhubarb (either because you don't have access to very much rhubarb, or just because you want to increase the rhubarb taste), is there anything you can do to increased the rhubarb taste from less fruit? Like mash it, or dice it, or.... I don't know. Something?
I haven't made this or any other wines yet, but I know that when rhubarb comes into season, I never see very much of it in my local grocery stores.

 

[mookiex2]

I have a V-Vessel, hanging fermenter for beer and wine making. I prefer the wine. I and my family have always been Rhubarb fanatics. I refuse to eat the pies unless we make them since they are always ruined by the addition of Strawberry. You mentioned in your thread that you wanted to make 5 gallons. The Vessel is a 5 gallon container and everything from start to finish, (meaning bottling), is done in this Vessel. Can you post you 5 gallon recipe so I can jump all over it? I have too much Rhubarb in the freezer that even we have run out of things to do with it. Regards from Reno, NV

 

[stretchmurph]

Ok , How are ye all folks. i'm going to attempt this as i just got a load of Rhubarb but first i've a few questions
I'm fairly new to home brewing so be gentle

What do you mean by "lees"
Tanin ? what is it and is there a replacement for it or can i do without it ?
when i rack onto the campden tablets do i need to repitch more yeast (does campden not kill yeast)
also the yeast i have here is "youngs super wine yeast compound" it states 1 heaped teaspoon per gallon ! I'm going to try a 5 gallon batch !
Thanks in advance.
stephen

 

[solbes]

I bet Yooper responds soon to your questions. I'll give a swag too. BTW, our first batch from last June is getting pretty tasty. Bringing a 1.5L bottle up to the lake for Memorial. If I'm out picking rhubarb for our 2013 batch, its time to start consuming!

1) Lees are the yeast and fruit particulate that drops out at the bottom of your fermenter.
2) Tannin gives some extra flavors that might be lacking and helps protect it during aging. I would stick with it, but have no experience in this recipe without.
3) Camden is just used in the beginning prior to yeast pitch to control any wild yeasts in the fruit from reproducing. It dissapates over time so that the yeast you pitch are the primary fermenters. Camden added after fermentation is over is there to prevent oxidation and limit yeast reproduction to shut it down.
4 )I don't know much about the Youngs Super Yeast Compound, but from what I gather its usually used in really high alcohol ciders/wines/distilling. If it were me, I'd try and get some of the more commonly used wine yeasts like Montrachet.

 

[stretchmurph]

since posting i found a nearby place that sells everything i need so i'll stick in an order for them, the only thing killing me is the year long wait
But i've two batchs of mead that might kill the boredom while i'm waiting .

 

[solbes]

since posting i found a nearby place that sells everything i need so i'll stick in an order for them, the only thing killing me is the year long wait
But i've two batchs of mead that might kill the boredom while i'm waiting .

Great, I would stick to the recipe for the first batch. Yep the year long wait sucks, but I made it.

Unfortunately I still have another 12-18 months before my first sour beer will be ready

 

[Yooper]

I bet Yooper responds soon to your questions. I'll give a swag too. BTW, our first batch from last June is getting pretty tasty. Bringing a 1.5L bottle up to the lake for Memorial. If I'm out picking rhubarb for our 2013 batch, its time to start consuming!

1) Lees are the yeast and fruit particulate that drops out at the bottom of your fermenter.
2) Tannin gives some extra flavors that might be lacking and helps protect it during aging. I would stick with it, but have no experience in this recipe without.
3) Camden is just used in the beginning prior to yeast pitch to control any wild yeasts in the fruit from reproducing. It dissapates over time so that the yeast you pitch are the primary fermenters. Camden added after fermentation is over is there to prevent oxidation and limit yeast reproduction to shut it down.
4 )I don't know much about the Youngs Super Yeast Compound, but from what I gather its usually used in really high alcohol ciders/wines/distilling. If it were me, I'd try and get some of the more commonly used wine yeasts like Montrachet.

You pretty much covered it! I have no idea what "super yeast Compound" is, but I'd use a generic wine yeast and not that unless you absolutely can't get any wine yeast.

 

[Yooper]

I'm picking rhubarb tomorrow. We have lots, so I'll make about 6 gallons of wine.

 

[broncobob71]

Hey Yooper, thanks for the recipe. I am going to use this for my first wine and was wondering if you prefer using the juice concentrate or the light raisins?

 

[stretchmurph]

My first four gallons has just begun. hope it works now

 

[Helly]

I just got a gallon of this started. First time making rhubarb wine for me.

 

[Helly]

Yooper or others - can you verify that you add pectic enzyme after you pull the fruit out? Or should I add it with the rhubarb? Thanks.

 

[Yooper]

Yooper or others - can you verify that you add pectic enzyme after you pull the fruit out? Or should I add it with the rhubarb? Thanks.

I still do it the same way I did in the instructions, with no changes, and I don't plan on changing it since it works so well.

 

[Helly]

I still do it the same way I did in the instructions, with no changes, and I don't plan on changing it since it works so well.

Thanks!

 

[solbes]

Just had to comment that this stuff rocks! I think it will be a permanent part of summer trips to the lake. I have lots of requests from family/friends already. I hope to start our 2013 batch within a week or so, as we now have enough Rhubarb for 6 gallons again.

Last year we snuck in 3 lbs of strawberries. Mostly rhubarb flavor, but a subtle hint of strawberry. This year we might go peaches instead.

 

[Yooper]

Just had to comment that this stuff rocks! I think it will be a permanent part of summer trips to the lake. I have lots of requests from family/friends already. I hope to start our 2013 batch within a week or so, as we now have enough Rhubarb for 6 gallons again.

Last year we snuck in 3 lbs of strawberries. Mostly rhubarb flavor, but a subtle hint of strawberry. This year we might go peaches instead.

Mmmm- peaches sounds really good in this. I'm surprised I never thought of that!

 

[Helly]

Anyone have an opinion on Lalvin yeast in this one? I have K1, 71B, and D47 all on hand. Thanks.

 

[Atek]

K1 or 71b both are fine, this time of year d47 might get a little too warm for its liking...

 

[solbes]

Finally started my batch for 2013 with 15 lbs rhubarb and 3 lbs frozen peaches. Smells awesome and it's only been soaking 1.5 days.

Going to bring up 2 or 3 of the 1.5L bottles from last year to share at the lake during the week of the 4th. I'm sure it'll be gone by midweek.

 

[Yooper]

I've got 18 pounds in the freezer- I just haven't had a chance to start it yet! I'll try to do that next week for sure, as just reading this again reminded me how much I love this wine!

 

[stretchmurph]

do i rack onto the same amount of campden as originally used ? i've a 4 gallon batch. oh and by the way tastes amazing already.

 

[Yooper]

do i rack onto the same amount of campden as originally used ? i've a 4 gallon batch. oh and by the way tastes amazing already.

I use one campden tablet (crushed and dissolved) per gallon at every other racking.

If you've got a four gallon batch, I assume you've got a three gallon and a one gallon carboy so that it's topped off as I've never seen a four gallon carboy. If you have a four gallon carboy or demijohn, that would be fine too of course.

 

[stretchmurph]

using a five gallon, i hadn't enough fruit (if it is a fruit ) for five gallon. I'm guessing your going to tell me i've done wrong

 

[Yooper]

using a five gallon, i hadn't enough fruit (if it is a fruit ) for five gallon. I'm guessing your going to tell me i've done wrong

No, it's fine for now. But once fermentation slows down, it's very important to have no headspace so you need to get four one gallon jugs, or a three gallon and one gallon jug, with bungs and airlcoks.

 

[Helly]

Tested mine today, very promising. I'm excited about it.

 

[johngottshall]

Put 3lbs of rhubarb & 1lb. Of peaches in the freezer will start the process on Thursday I hope I this turns out good rhubarb is not cheap. 6.00 a lb.

 

[Yooper]

Put 3lbs of rhubarb & 1lb. Of peaches in the freezer will start the process on Thursday I hope I this turns out good rhubarb is not cheap. 6.00 a lb.

Wow- that is expensive. My rhubarb is free, and I have more than anybody can possibly use so I am thankful for that!

 

[johngottshall]

I'm getting some plants so I shouldn't have to buy it from now on a lady my wife works with is giving us some plants

 

[solbes]

Dang, 6 bucks/lb for a plant that grows like a weed. It will be worth it though! Put lots of compost and top soil with it in a sunny location that gets watered often, and you should get a 6 gallon batch for free every season.

I had a pretty bad screw up with my batch this year. I added 6x the K-meta that I should have when I started the soak. Ooops! Dang yeast kept dieing every time I would add it, even with an active starter going. Finally realized what I had done and stirred the crap out of it and added a little hydrogen peroxide to counter the K-meta. Nervously added my last hydrated yeast packet and took off for the lake for a week. Checked it last night when we returned and it fermented down to 1.015, so racked it to secondary. Phew! Probably won't be my best batch ever, but hopefully it will not be a dumper.