Janulka098
Well-Known Member
- Joined
- Jun 15, 2020
- Messages
- 162
- Reaction score
- 77
Started my first rhubarb wine for this year. Been picking and freezing from early summer and finally got round to making it. 11l demijohn.
about 3kg+ rhubarb cut up and frozen (did not weigh it but had to use two 5l buckets for getting the juice out with sugar)
3kg sugar
4 brown bananas
2l Apple juice
Strong 5bag green tea brew
Pectolase
Wilko yeast
left rhubarb/ bananas covered with sugar for two days, squeezed as much as I could. Rinsed remaining sugar off the fruit and squeezed again -transferred to fermenter and topped up with apple juice and water. Did not take any readings (a bit of slap dash approach from me this year)… looking rather good at the moment after 2 days. Covering the demijohn with black bin bag as hopefully will end up with blush and rhubarb wine does not like light much.
fingers crossed it will be as good as last years batch that I am now tasting (needs to sit and mature for long time :)
about 3kg+ rhubarb cut up and frozen (did not weigh it but had to use two 5l buckets for getting the juice out with sugar)
3kg sugar
4 brown bananas
2l Apple juice
Strong 5bag green tea brew
Pectolase
Wilko yeast
left rhubarb/ bananas covered with sugar for two days, squeezed as much as I could. Rinsed remaining sugar off the fruit and squeezed again -transferred to fermenter and topped up with apple juice and water. Did not take any readings (a bit of slap dash approach from me this year)… looking rather good at the moment after 2 days. Covering the demijohn with black bin bag as hopefully will end up with blush and rhubarb wine does not like light much.
fingers crossed it will be as good as last years batch that I am now tasting (needs to sit and mature for long time :)
