Rhubarb wine recipe

[ianbray]

a decent rhubarb recipe i found is:

3lb rhubabr
3lb sugar
6pts water
1tsp pectulose
1tsp yeast
1tsp yeast nutrient

wipe rhubarb clean and cut up into smallish pieces, and add water (cold)
leave for 10days in sealed bucket.
CAREFULLY remove any mold that may have occurred on the surface and then strain and filter (rinse bucket) and return to bucket, add sugar, pectulose, yeast and yeast nutrient.... mix vigurously until all sugar is desolved. leave in bucket for 3days.
filter once more and demi jon it with gas lock

once yeast finishes; bottle, rack and enjoy

 

[battwave]

Glad you said cold water, according to what I've read, hot water brings-out the stuff you don't want. The recipe we've just used only asks for 2 days soaking before you ditch the rhubarb.

Anyone have any reasoning for the length of rhubarb immersion?

 

[ianbray]

yes, i also heard about the hot water being bad
unsure about the immersion time... but mine smells strongly of rhubarb :-S

time shall tell :thumb:

 

[battwave]

Yes, the smell's definitely there!

......also stuck in a load of unwanted fruit (mainly blackberries and plums) out of the freezer, along with red grape juice, so the output of the process really is going to be in the lap of the gods :pray:

 

[ianbray]

lmao....

it will be a symphony of tastes :lol: