frozen rhubarb

[Stevestella]

Hi
Thanks for letting me join.
Relatively new to brewing.
I was told the best way to make rhubarb and raisin wine is to freeze 2 an a1/2 kilos of chopped up rhubarb and then let thaw out in a culinder and use the juice thst comes out to make the wine.
So my question is there is not a lot of juice so do you mash up the rhubarb to extract more.
Thanks steve

 

[Chippy_Tea]

Welcome to the forum Steve, i have never made rhubarb wine but imagine mashing would be a good idea.

 

[BeerCat]

Welcome to the forum. I remember doing it 30 years ago and I poured sugar over chopped rhubarb and left it overnight. It dissolved if I remember correctly. Crossmyloof do a rhubarb wine yeast might be worth a go.

 

[Stevestella]

Thank you
I will leave it for another night and see what happens.

 

[engineer]

I never freeze it, i chop it up put it in a trug then whack it with a sterilised wooden mallet which breaks it up quite well. Its then soaked for a week in water with suger etc stirring daily. At the end of the week its strained through a muslin bag into a demijohn. Its mostly pulped by then so its an easy process. Got 2 gallons underway right now.

 

[Tau]

Welcome to the forum. I remember doing it 30 years ago and I poured sugar over chopped rhubarb and left it overnight. It dissolved if I remember correctly. Crossmyloof do a rhubarb wine yeast might be worth a go.

I remember doing it this way, just checked Berry uses this method, don't use any more as too much effort :)

 

[Tanzanite]

Hi
Thanks for letting me join.
Relatively new to brewing.
I was told the best way to make rhubarb and raisin wine is to freeze 2 an a1/2 kilos of chopped up rhubarb and then let thaw out in a culinder and use the juice thst comes out to make the wine.
So my question is there is not a lot of juice so do you mash up the rhubarb to extract more.
Thanks steve

run rhubarb and sultanas through a food processor with enough water to make a sludge put it in a bucket add 1 campden tablet leave over night add 2 teaspoons of pectolase leave 3 days,squeeze through muslin add nutrient and yeast. leave 3 days until ferment slows, into demijohn and finish ferment under air lock rack into clean demi john. when it starts to clear

 

[Stevestella]

Thank you all.
I have squeezed out the rhubarb and it has given me 1 litre of juice.
Blittzed the raisans
Added 1/2 pint strong tea
Teaspoon of pectolase
1kg of sugar
Made up to 9 pints with water
Added yeast and nutrient.
Does not look very nice
Will put in demijon sat or Sun and see how it goes.
Will take a note of other recipes
Thank you
Will let you know how it goes.
Mixed berry 30 bottle kit to do at the weekend
Steve

 

[Chippy_Tea]

Does not look very nice

Don't worry about how it looks this is tomato wine made by a member we all thought :sick: but he said it turned out well.

 

[Stevestella]

looks more like its ready for a blood transfusion