Rhubarb wine

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

feralciderbird

New Member
Joined
Mar 2, 2008
Messages
3
Reaction score
0
Hi, i'm looking for a rhubarb wine recipe - have never made wine before, only beer & cider (and the cider only at the brewing place in town), I have no idea where to start, I do have some dextrose and yeast and tons of eggs (and rhubarb), not sure if you'd need egg whites for rhubarb wine anyway??? I'm new at this, hope i've posted in the right spot. urmmmm.... help....cheers
 

Tusch

Well-Known Member
Joined
Nov 14, 2007
Messages
1,379
Reaction score
14
Location
Spring Valley
Maybe this is showing my noobie status, but egg whites?

Search the forums, specifically the recipe database. You may find what you're looking for, or enough information to wing your own or alter an existing recipe. Also search Jack Keller's site, he has tons of stuff available.
 

Nurmey

I love making Beer
Lifetime Supporter
Joined
Jul 8, 2007
Messages
3,970
Reaction score
36
Location
Omaha, NE
Yooper has her recipe posted in the recipe database under the wine section. I would use her tried and true recipe over anything else you might find. I don't know anyone who uses egg whites anymore.

Welcome to HBT!
 
OP
F

feralciderbird

New Member
Joined
Mar 2, 2008
Messages
3
Reaction score
0
Cool, thanks I found the recipe from Yooper, along with other natty looking ones too. I'll try that (as soon as I can find some montrachet yeast). I've worked at a few wineries in my area (I'm at a little town called margaret river in Western Australia) and they generally use frozen egg whites or isinglass to fine the white wines, but I'm not really sure why exactly? (i worked in admin obviously! :) )
 

Yooper

Ale's What Cures You!
Staff member
Admin
Mod
Lifetime Supporter
Joined
Jun 4, 2006
Messages
74,731
Reaction score
12,428
Location
UP/Snowbird in Florida
Well, that's true, egg whites have been used as finings, as well as SuperKleer, isinglass, etc.

Most wines don't need finings if you give them enough time. I recommend the rhubarb wine recipe (I got most of it from Jack Keller's website, with just a few changes), since that wine was one of my all-time favorites. It's crisp and fruity when left dry, and a great table wine. You could sweeten it if you like a sweeter wine, of course. That wine really clears nicely, especially if you use the pectic enzyme.
 
OP
F

feralciderbird

New Member
Joined
Mar 2, 2008
Messages
3
Reaction score
0
thanks yooper, I can't seem to get any montrachet yeast here, but I've got my hands on some champagne yeast, which I'll give a go. - Will let you know how it turns out.
 
Joined
Feb 3, 2008
Messages
5,902
Reaction score
59
Location
Eastern Colorado
For a rhubarb, I would try a Cote De Blanc. That strain is said to preserve the "Floral notes"...sounds about right...Champagne is all basically the same. The Blanc may not get as dry though.

Yooper...does this sound about right to you?
 

Yooper

Ale's What Cures You!
Staff member
Admin
Mod
Lifetime Supporter
Joined
Jun 4, 2006
Messages
74,731
Reaction score
12,428
Location
UP/Snowbird in Florida
Yes, that would be a good choice, but champagne would be ok too.

I'd also think that Lalvin 71B-1122 would be an excellent choice. I don't think any of them would be a bad choice!
 
Top