Beanhead
Well-Known Member
Been saving my frozen rhubarb for a while and with some leftover blackberries I thought why not.
Here's what I did;
100g Blackberry
600g Rhubarb (Frozen)
Brewing Sugar (I didn't measure how much but I used enough to soak the frozen rhubarb)
A Few ml's of Welches 100% Pure Grape Juice (the fresh refridgerated one)
4 Ltrs Tesco Apple Juice (Not From Concentrate)
1 Lemon's Juice
1 Strong Tea (small mug with two teabags)
1 Tsp Pectolase
1 Tsp Yeast Nutrient
1 Tsp Yeast
2 Tsp of Sugar for Yeast Starter
1. Firstly I squished the berries into a very colourful mess, added the frozen rhubarb, soaked in brewing sugar and added a tiny bit of leftover Welches grape juice to give it a bit of liquidity.
2. I then left it covered in cling film for about an hour, mashed and sieved. I was really surprised by how much juice I got from this after sieving; I potentially could have gotten more but the mush was still quite cold and my hand went numb, lol. Here's how much juice I got;
2. I then added the fruit juice, apple juice, pectolase and tea to the DJ and checked the hydrometer reading; it was just shy of 5-5.5% which I was happy with and topped up to just below the neck with apple juice.
3. Made the yeast starter with tepid water, 2 tsps of sugar, yeast nutrient and yeast. I then added to the DJ and sealed with airlock.
4. Here's what I got;
I like the colour of it and although its not as deep as the Blackberry/Cherry wine, I'm still quite happy with it!
Colour Vs. My light, fruit Wine;
Cheers! :
Here's what I did;
100g Blackberry
600g Rhubarb (Frozen)
Brewing Sugar (I didn't measure how much but I used enough to soak the frozen rhubarb)
A Few ml's of Welches 100% Pure Grape Juice (the fresh refridgerated one)
4 Ltrs Tesco Apple Juice (Not From Concentrate)
1 Lemon's Juice
1 Strong Tea (small mug with two teabags)
1 Tsp Pectolase
1 Tsp Yeast Nutrient
1 Tsp Yeast
2 Tsp of Sugar for Yeast Starter
1. Firstly I squished the berries into a very colourful mess, added the frozen rhubarb, soaked in brewing sugar and added a tiny bit of leftover Welches grape juice to give it a bit of liquidity.
2. I then left it covered in cling film for about an hour, mashed and sieved. I was really surprised by how much juice I got from this after sieving; I potentially could have gotten more but the mush was still quite cold and my hand went numb, lol. Here's how much juice I got;
2. I then added the fruit juice, apple juice, pectolase and tea to the DJ and checked the hydrometer reading; it was just shy of 5-5.5% which I was happy with and topped up to just below the neck with apple juice.
3. Made the yeast starter with tepid water, 2 tsps of sugar, yeast nutrient and yeast. I then added to the DJ and sealed with airlock.
4. Here's what I got;
I like the colour of it and although its not as deep as the Blackberry/Cherry wine, I'm still quite happy with it!
Colour Vs. My light, fruit Wine;
Cheers! :