Author Topic: My Rhubarb Wine (Read 6309 times)

Derekthefox · « **on:** April 21, 2005, 18:16:39 »

My rhubarb wine has been fermenting for nearly two weeks, about 8 days in the demijohn.
When racked into the demijohn, it was a gorgeous pink colour, which everyone remarked upon.
Now after a few more days, the colour has faded to a very dull, almost flesh colour.
Is this normal, perhaps the result of extra yeast cells in the wine. Will the pink colour be restored when racked off?
Other than this, the wine appears to be fermenting very happily.

Marianne · « **Reply #1 on:** April 21, 2005, 19:20:42 »

Hi Derek,

Never mind the colour. What does it taste like !?

I am sure it will be the best rhubard wine ever. Have you left a recipe on here ?

;) :)

return of the mac · « **Reply #2 on:** April 21, 2005, 19:39:31 »

Ive seen rhubarb jam- that stuffs pretty green-gray- still tastes great tho i wouldnt worry.

Derekthefox · « **Reply #3 on:** April 21, 2005, 19:44:05 »

I caught a taste when racking it, normally freshly fermenting wine tastes disgusting. This reminded me of pink grapefruit crush, all my family thought so too.

Don;t normally work to recipes, tend to steer by smell.
however . . .

4 lb rhubarb, skin on
1 kg bag sugar
3 litres cooled boiled water
yeast

put half the sugar in the water and then put all the ingredients in a fermenting bucket for a few days, stirring occasionally.
Draw off the liquid into a demijohn, dissolving the remainder of the sugar in the wine. Top up to a full gallon with boiled water and seal with a lock.
Wait . . .

philcooper · « **Reply #4 on:** April 21, 2005, 21:14:14 »

Derek,

'Tis many a long year since I made rhubarb wine but mine always turned out to be a pale rosé

Phil

Marianne · « **Reply #5 on:** April 22, 2005, 20:38:50 »

Thanks for that recipe Derek ! Will try it myself. :D
And .... enjoy the wine when it is ready ;D

Derekthefox · « **Reply #6 on:** April 23, 2005, 18:16:43 »

Cheers Phil, I feel reassured that it is all going to plan (if there ever was a plan)

derbex · « **Reply #7 on:** April 25, 2005, 15:06:57 »

Would it need keeping out of the light, in a brown DJ, like some red wines?

undercarriage plan · « **Reply #8 on:** May 02, 2005, 12:06:05 »

Dear Derek, sounds like it's all going to plan!! Mine always ends up a pale rose colour, fades as it gets older. But as you well know, it doesn't get much of a chance to age!!! ;D Where were you at the party on Friday????? Lottie

Oisin · « **Reply #9 on:** June 03, 2005, 09:21:04 »

My Rhuby wine is exactly the same as yours old thing, and it's almost the same age. Still bubbling constantly and looking good to me. I think the rapid activity in the demi is causing some of the sediment to circulate so to look at, it's cloudier and paler than you'd like - mine is too!

Oisin

Derekthefox · « **Reply #10 on:** June 03, 2005, 20:25:24 »

Update:

I have added a second campden tablet, and some more fermentation stopper (sorbate) and the wine looks like it is almost clear. It is definitely white, but a second gallon which I made a month later has retained the pink hue (fermentation almost stopped). This second gallon was left in the bucket for eight or nine days, whereas the first lot was only in the bucket for about four days, so it may be the period 'on the skins' just like with rose grape wines.

cleo · « **Reply #11 on:** June 03, 2005, 21:28:29 »

Been a while but rhubarb does tend to go white. It`s not bad on it`s own but does shine as a `mxer`.

I`m no longer into winemaking but soon will be the time to think about elderflower and gooseberry.

Stephan

adrianhumph · « **Reply #12 on:** June 14, 2005, 08:49:54 »

Hi Derek, ;D
You have hit the nail on the head by mentioning campden tablets, the reason the colour has changed is due to the chemical action of the sulphite in the tablet, I am not a chemist , so I do not know the technical details, but it always happens. By the way using campden tablets is very old fashioned, most of the content is chalk used to bind the tablet together, much better to buy sodium metabisulphite in powder form & use this neat, approximately 1/8 th of a teaspoon per gallon. Better still make up what is known as a 10 % solution, 50 gms of powder made up to 500 mls with water & keept in a bottle ,use at the rate of 1 teaspoon per gallon. Beware , do not take a deep breath of this it will knock your socks off! This will keep indefinitely.

Adrian.

Merry Tiller · « **Reply #13 on:** June 14, 2005, 23:17:02 »

That's useful info, thanks

Derekthefox · « **Reply #14 on:** July 15, 2005, 12:56:03 »

Well, drank two bottles so far, it is delicious chilled straight out of the freezer.

And just as a bonus, no hangover!

Just been down to the lottie this morning to get more sticks to make another gallon . . .

undercarriage plan · « **Reply #15 on:** July 15, 2005, 22:36:25 »

Now that won't be enough, will it...... ;) Lottie ;D

Derekthefox · « **Reply #16 on:** July 16, 2005, 13:11:12 »

Currently have a two litre bottle and a standard 75cl bottle left from first brew.

Second brew is fermented and maturing in demijohn.

Now have sticks to start brew no. 3 . . .

I will just have to pace my drinking, and hope the rest of the family don't like it (ha ha some chance) . . . !

*** UPDATE ***
Lottie, you are right, so just been down to get some more sticks, will make 2 galls ha ha ha

undercarriage plan · « **Reply #17 on:** July 16, 2005, 20:28:57 »

Thinking more along the lines of a water butt??? Lottie ;D

Derekthefox · « **Reply #18 on:** July 17, 2005, 13:53:59 »

How much do you make then?

undercarriage plan · « **Reply #19 on:** July 18, 2005, 19:38:18 »

Well, you know petrol tankers....... :o Lottie ;)

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Author Topic: My Rhubarb Wine (Read 6309 times)

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