| nouveau_farmchick |
Posted - May 31 2011 : 06:55:26 AM
Hi Martha, I like this recipe because it doesn't make a huge batch, and we usually have plenty of rhubarb. Happy brewing!
Rhubarb Wine recipe
For 1 gallon
1 gallon of water
2 1/2 lbs sugar
3 lbs rhubarb stalks (any color green or red)
1/8 tsp tannin
1 tsp yeast nutrient
1 Campden tablet, crushed
1/2 tsp Pectic enzyme
1 packet yeast (champagne or Montrachet recommended)
Procedure
Boil the water and sugar (or honey), and skim if necessary.
Wash and cut rhubarb stalks in small pieces.
Put them in a nylon straining bag and place in the bottom of your primary fermentor.
With a sanitized potato masher, mash the fruit.
If you use the apple or grape juice, leave out 1/4 lb sugar or honey.
Pour water and sugar over the fruit, let cool a bit, then mash it again.
Add the apple or grape juice, if using. When cooled, add the tannin, yeast nutrient, and the Campden tablet.
Cover and fit with air lock.
Twelve hours after the Campden tablet, add the Pectic enzyme.
Twenty-four hours later, add the yeast.
After three to fours days, lift what remains of the fruit and let the bag drain. Don't squeeze out the bag!
When the mix reaches a PA of 3 to 4%, or specific gravity of 1.030, rack in secondary.
From there, rack as needed until fermented out and clear.
This Rhubarb wine is good dry, but you may want to sweeten it a little when bottling. If so, use 2-4 ounces of sugar in a bit of water.
God Bless Farmers
Sister #167 |
