Lots of rhubarb!

[Tess Tickle's Brewery]

He should've frozen it and saved it for you to make wine with ha ha ha!

 

[Chippy_Tea]

He should've frozen it and saved it for you to make wine with ha ha ha!

I have thought about it but i am bone idle, making anything that involves more than pouring a juice pack into a FV and adding water and sugar is too much of a challenge these days.

 

[johncrobinson]

Go on Chippy old bean give it ago.
You might be pleasantly surprised

My dad made some wonderful wines from the most unlikely ingredients, Mainly when mum was out of the house and at Bingo.!!

 

[soupdragon]

Was someone trying to wind me up or are the leaves actually poisonous?

Cheers Tom

 

[johncrobinson]

Yes they are.
Oxalic acid is the guilty chemical.

It is also present in the stalks but to a much smaller amount.

 

[Tess Tickle's Brewery]

Bottled one of the 5 gal batches today. This is the rhubarb mead and I got 29 bottles out of it. Very pleased with that, and I think it’ll be lovely in 6 months or so.

 

[Nidger]

Bottled one of the 5 gal batches today. This is the rhubarb mead and I got 29 bottles out of it. Very pleased with that, and I think it’ll be lovely in 6 months or so.

View attachment 47209

Looking good, I have some rhubarb and might try it.
I only use one label per batch of wine though. And keep the labled bottle to mature.
Saves on labels as I'm tight

 

[Tess Tickle's Brewery]

Looking good, I have some rhubarb and might try it.
I only use one label per batch of wine though. And keep the labled bottle to mature.
Saves on labels as I'm tight

They were very cheap and because I've got 1000 they'll last forever! Considering buying a DYMO though so I don't have to write on them all. Just pure laziness on my part!

 

[Benfleet Brewery]

They were very cheap and because I've got 1000 they'll last forever! Considering buying a DYMO though so I don't have to write on them all. Just pure laziness on my part!

These look pretty good:
https://www.winelabelizer.com/

 

[Tess Tickle's Brewery]

These look pretty good:
https://www.winelabelizer.com/

They do look good but I'm in the business of not having to take the damn things off after each use and scrub the sticky **** off - that's why I use a hanging label. At times there's a pretty quick turnover on my bottles

 

[An Ankoù]

I'll be making rhubarb wine this year, too. It's one of the few wines I make regularly.
Anybody interested in a recipe for rhubarb jam? It's my favourite, spiced with a bit of ginger.

 

[HSD]

Mead looks wonderful very smart and lovely colour. Yet to get back into wine and slightly off topic, we made this a few years back with spare rhubarb
Simple infusion, sanitized jar in dark cupboard for two months occasional shake then strain and bottle, very tasty

• 800g rhubarb
• 200g caster sugar
• A few strips of orange and lemon zest
• 1 star anise (optional)
• 1 litre vodka
• Large Kilmer type jars

 

[Nidger]

They were very cheap and because I've got 1000 they'll last forever! Considering buying a DYMO though so I don't have to write on them all. Just pure laziness on my part!

Mine were free but only have an envelope full.
I remember there used to be boxes full at work and I asked someone where they went since we'd stopped using them and I'd started brewing again.
They must of been thrown apart from the ones I got given

I know what you mean about the sticky labels, I've even given up removing the original labels now.
I mostly make merlot and all the bottles are the same and merlot anyways

I just put them all in seperate batches and put a label on one then keep that bottle when I've drank the rest lol.
I'll save all the labled ones for xmas haha

 

[user 44889]

I made a Rhubarb wine back in 2020 and have just started drinking it. Came out fantastic.. like a nice white crisp German wine, My German friend loved it and also my fishing buddy. Well worth the effort.
Started Oct 2020 and bottled Feb 21

 

[An Ankoù]

You had rice pudding at school ? Luxury, lad. We didn't even have a school. We were sent down t' pit at the age of three and a half and not let back up until we retired. Would have loved half a spoonful of rice pudding!

 

[user 44889]

You had rice pudding at school ? Luxury, lad. We didn't even have a school. We were sent down t' pit at the age of three and a half and not let back up until we retired. Would have loved half a spoonful of rice pudding!

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