Produce > Drink ....
Rhubarb Wine
dreamchaser:
Hi
Champagne yeast is a particular type that hasa high alcohol tolerance so it can be secondry fermented to produce those famouse bubbles
Steve C
legless:
fab! now where's my wine kit..........
cleo:
sorry to be controversial but three and a half pounds of sugar is way too much,and I am not too keen a hot water extraction either due to the high amount of oxalic acid that releases.
If you do not have a press then cold ferment around 4/5 lb of rhubarb-cut up ,per gallon with around a Kg of sugar for a week(add nutrients as per normal)then rack off and ferment as usual.
Best of all though is to pulp and press the stems and cold ferment the juice.
sorry- not wishing to cause an arguement.
Stephan.
adrianhumph:
hi, everyone, ::)
I have got to agree with Stephan about the amount of sugar in the recipe, as regards extraction the best way is to chop the rhubarb up into 2 1nch lengths (50cms in new money)
??? and freeze it. When thawed the fruit only needs to be placed in a straining bag (muslin will do) and squeezed (not to hard).
Adrian.
dannylewis:
Hi there, i hope this rhubarb wine doesn't kill anyone like Al McKenzie on badgirls, don't know if anyone watches it but i love it.
dannylewis
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