newbie frothy rhubarb wine

[Richard_D]

Hi all.
Added my yeast to my rhubarb wine last night.
Came home from work to the kids shouting "Dad Dad, the rhubarb exploded"


I've used 2.7kg of chopped rhubarb, frozen then defrosted in brew bin
Added 1.2kg of sugar
And left in brew bin for 3days
Strained juice through in to a demijon
Added extra water to round up to 4.5
Took a reading and got 1.100
So thought I'd put the yeast in
So added 5g of yeast and yeast nutriant
And gave it a shake.
Added an air lock, and put in the cupboard.

Its bubbling nicely, Howe over has a lot of froth in the gap between mixture and air lock, any ideas or am I a little too nervous :mrgreen:

 

[oldbloke]

Ah, always leave a good litre headspace for the first 4 or 5 days, or it escapes - as you've found. Then top up.
Keep washing the airlock through every few hours, if stuff sticks on hard it's a pain to shift
Worth keeping everything on a tray, or at least an old newspaper, too.

If you care about hydrometer readings, make up the full gallon, take your reading, put 1l of it in the fridge for later and get the yeast started on the rest.
I generally just do a rough calc of ABV from known sugars though.

 

[Richard_D]

Many thanks for the reply.

Will give the air lock a quick clean in morning.
Can't be live the change in the colour
It started a deep red almost black berry and is now a pale orange squash
I'm already working out my next fruit batch to freeze

 

[Richard_D]

after about 4 days the bubbling has calmed down some whatand now getting roughly 2 a min through the airlock.
its got til wednesday before a see where were at measure.

did end up washing the airlock a fair bit.
good to see the petroleum jelly helping there

 

[goodolpete]

Hi all.
I've used 2.7kg of chopped rhubarb, frozen then defrosted in brew bin
:mrgreen:

Have a look on youtube for juice extraction by Colin Tweed.
He deep freezes 4lb of rhubarb for 2 weeks in a freezer bag,
takes the bag out, defrosts it, then cuts a corner off the freezer
bag and puts the bag in a funnel in the DJ. He ferments the liquor
that drips out. That should save the space of the remains of the
rhubarb.