Hi All,
Started my first batch today since getting back into this hobby and thought I'd share my escapades.
I've attempted to make a rhubarb and elderflower wine (hence the name) with the following recipe:
2kg Rhubarb
1kg Sugar
2 tsp Pectolase
1tsp yeast & nutriuent
2 tsp Elderflower
Sterilised/ Clean Glassware
The rhubarb was washed and cut up before being frozen for 24 hours.
The rhubarb was then allowed to defrost and the juice collected into a 1 gallon vessell (Allow 48 hours).
This produced around 1.5 litres of juice so 2.5 litres of water was added to bring the volume upto 4 litres.
The pectolase, yeast & nutrients were added as per packet instructions.
Record the SG (in this case 1.18)
Leave to do its thing.
Once I start racking and get to the elderflower stage I'll update the recipe.
Feedback/ opinions welcome.
Steve
Started my first batch today since getting back into this hobby and thought I'd share my escapades.
I've attempted to make a rhubarb and elderflower wine (hence the name) with the following recipe:
2kg Rhubarb
1kg Sugar
2 tsp Pectolase
1tsp yeast & nutriuent
2 tsp Elderflower
Sterilised/ Clean Glassware
The rhubarb was washed and cut up before being frozen for 24 hours.
The rhubarb was then allowed to defrost and the juice collected into a 1 gallon vessell (Allow 48 hours).
This produced around 1.5 litres of juice so 2.5 litres of water was added to bring the volume upto 4 litres.
The pectolase, yeast & nutrients were added as per packet instructions.
Record the SG (in this case 1.18)
Leave to do its thing.
Once I start racking and get to the elderflower stage I'll update the recipe.
Feedback/ opinions welcome.
Steve
