Brewday: Rhubarb and ginger cider

[Roddy]

Evening all...

So, I quite fancied some sort of rhubarby cider, I made one before with juice from Morrison's (rhubarb, ginger & Apple) but they don't do that one any more.. doh. So I decided to do something along the same lines.

Stuff
20L Morrison's cheapo AJ
3 x packs of morrisons 450g Yorkshire rhubarb
2 packs of ginger from Sainsbury's
1L strong tea (5 bag)
5tsp pectolase dissolved in a little warm water
Cider yeast with sweetener from eBay

How to
In a big pan I added the chopped up rhubarb, ginger and a little sugar I found inn the cupboard (ca. 200g)

Brought to the boil and simmered for 30 mins, at which point it had turned to mush ! I could be bothered sorting it out last night so left it overnight7 until today. I strained it through a sieve and chucked the fruity mush.

Into a sterilized FV I added

20L AJ cartons
The rhubarby liquid (about 3L)
Pectolase solution
The strong tea
Topped up with cold tap water to 25L
Temp ca. 20 deg


Gave it a good stir up and took an SG reading.. 1.035

Popped it in the cupboard and sprinkled the yeast on the top.

I'll intend to prime with 350g of sugar solution, which will take ABV to 5.3% when fermented out to 1.000




Sent from my SM-G920F using Tapatalk

 

[Roddy]

Ok dokey so it's not been quite a week yet but time to take an SG reading and a cheeky sample

Down to 1.005 so should he done by early next week and tasting very nice. Tangy rather than tart with the rhubarb and an ever so subtle warm burn coming through from the ginger.

Looking forward to this one [emoji4]

Changed colour a lot too

Sent from my SM-G920F using Tapatalk

 

[Roddy]

Ok dokey so it's not been quite a week yet but time to take an SG reading and a cheeky sample

Down to 1.005 so should he done by early next week and tasting very nice. Tangy rather than tart with the rhubarb and an ever so subtle warm burn coming through from the ginger.

Looking forward to this one [emoji4]

Changed colour a lot too

Sent from my SM-G920F using Tapatalk

Looking good to bottle in the next day or so... starting to clear in the primary already.

Think I'll batch prime with 350g sugar dissolved in as some warmed AJ and bottle on Thursday night

 

[Roddy]

So... bottled this lot tonight and smelling very nice it was too

Now stashed in my priming cupboard to stay warm for a week or so to get that carb magic working [emoji4]

42 bottles of loveliness

I still haven't started drinking the last TC I brewed up (Blackcurrant), so will shortly have 90+ bottles in my collection

I picked a bad time to cut down on y alcohol intake haha, although on the plus side, I'll get to see what the Tcs taste like after conditioning in the bottle for more than the usual (month or so)!

Sent from my SM-G920F using Tapatalk

 

[Roddy]

Hmm first taste tonight after 8 days carbing....

Verdict... Bloomin marvellous [emoji4][emoji4][emoji4]

First pour video below

https://1drv.ms/v/s!AqD9OOcGhwesxHsBNW8oOXKQSrMM

Ps. Can you open the link above ?


Sent from my SM-G920F using Tapatalk

 

[freester]

Nice job. Watched the video. Lovely fizz as you opened the bottle and poured. The bubbles rose to reveal a crystal clear drink!

 

[pvt_ak]

Hmm first taste tonight after 8 days carbing....

Verdict... Bloomin marvellous [emoji4][emoji4][emoji4]

First pour video below

https://1drv.ms/v/s!AqD9OOcGhwesxHsBNW8oOXKQSrMM

Ps. Can you open the link above ?


Sent from my SM-G920F using Tapatalk

Damn fine looking glass of cider.
I will deffo give this a go !!


Sent from my iPhone using Tapatalk

 

[Andrew Chapman]

Evening all...

So, I quite fancied some sort of rhubarby cider, I made one before with juice from Morrison's (rhubarb, ginger & Apple) but they don't do that one any more.. doh. So I decided to do something along the same lines.

Stuff
20L Morrison's cheapo AJ
3 x packs of morrisons 450g Yorkshire rhubarb
2 packs of ginger from Sainsbury's
1L strong tea (5 bag)
5tsp pectolase dissolved in a little warm water
Cider yeast with sweetener from eBay

How to
In a big pan I added the chopped up rhubarb, ginger and a little sugar I found inn the cupboard (ca. 200g)

Brought to the boil and simmered for 30 mins, at which point it had turned to mush ! I could be bothered sorting it out last night so left it overnight7 until today. I strained it through a sieve and chucked the fruity mush.

Into a sterilized FV I added

20L AJ cartons
The rhubarby liquid (about 3L)
Pectolase solution
The strong tea
Topped up with cold tap water to 25L
Temp ca. 20 deg


Gave it a good stir up and took an SG reading.. 1.035

Popped it in the cupboard and sprinkled the yeast on the top.

I'll intend to prime with 350g of sugar solution, which will take ABV to 5.3% when fermented out to 1.000




Sent from my SM-G920F using Tapatalk

Hi, what's the reason for adding tea?

Apologies, but new to all this!

 

[Chippy_Tea]

We use tea to add tannin to wine, you can buy powdered tannin but having used both i prefer tea bags as we always have loads in the cupboard.

What Are Grape Tannins?
Grape tannin comes from the skins, seeds, and stems of a wine grape. For this reason, red wines tend to have higher tannins than white wines because the extended contact of the grapes skins with the juice give the tannins time to dissolve in the alcohol and water in the wine. Some types of wine have higher tannins than others. For example, Tannat is an uncommon red wine with some of the highest levels of tannin.
Read more - https://winefolly.com/review/what-are-tannins-in-wine/

 

[Justin Dean]

Hmm first taste tonight after 8 days carbing....

Verdict... Bloomin marvellous [emoji4][emoji4][emoji4]

First pour video below

https://1drv.ms/v/s!AqD9OOcGhwesxHsBNW8oOXKQSrMM

Ps. Can you open the link above ?


Sent from my SM-G920F using Tapatalk

Link is dead

 

[Justin Dean]

Ordered this for A TC brew, following the Rhubarb and Ginger recipe on this forum. I have some frozen rhubarb bits from Ocado in freezer

 

[Chippy_Tea]

Keep us posted.

 

[Justin Dean]

Will do. Hoping to put it on this weekend.

 

[Justin Dean]

 

[Justin Dean]

Started to add gentle heat but the of course the sugar melted and the rhubarb is still frozen in pan. I do not want the sugar to caramelise so taken off heat covered and leaving to defrost, Lesson learnt, let rhubarb defrost first.

 

[Justin Dean]

Boiled down over over low heat once it started boiling gentle simmer until mush (25 mins) and then strained in muslin bag. Ended up with about a litre of syrup juice which is now cooling further in the fermenter fridge to 20 degs.c

Apple juice due for delivery today which I will then also put in the same fridge to cool down. I will put it on to ferment tomorrow.

Syrup tastes punchy ginger and rhubarb, sweet. looks good to flavour apple juice nicely and plenty sugar for the yeast. I am hopeful.

 

[Justin Dean]

1L strong Tea pectolase and syrup in fv. The yeast with syrup and a bit of yeast nutrient.
Added bit of gypsum and a whirlfloc tablet. Apple juice 20 l. It is full. Yeast added and now in fv 20 degs C in fermenter larder fridge.

Og 1052! OMG

Cleaning and sanitised first

 

[Justin Dean]

3.5 hours and action in force. Nice

 

[Justin Dean]

 

[Robhooley167]

I started a batch of this last night, just in a demijohn though

I went with:

4l apple juice
600g pack of rhubarb
1 clump of ginger, probably 100g
100g sugar
2tsp of wilko pectolase
1 sachet of wilko cider yeast (GV-13)
1 cup of black tea

My OG was 1.049 at 20C and it's fermenting away nicely!