Rhubarb wine?

[Intelekt]

Next stage updated above :thumb: :thumb:

 

[Intelekt]

Still fermenting ten days on, and turning a lovely pinkish colour :party:

 

[goodolpete]

Can i jump in with a wee question?
I've only got about 1kg of rhubarb, was thinking of adding 500g of forest fruits or cherries or something. Will that be enough fruit or should i buy more rhubarb/random fruit....?
cheers

I'm fermenting some using my faithful HE Bravery recipe from his book "Home Booze":
2lb rhubarb 1lb sultanas 2 grapefruits 1.5 lb sugar
plus normal additions.
It tastes crisp and dry after 6 months maturation, like a hock.
Pete

 

[arjie76]

Cant wait to find out how this went!

 

[Boatbrewer]

Managed a sneaky second crop of rhubarb last night.

2.5kg chopped and in the freezer ready for the weekend.

 

[Imperial]

Managed a sneaky second crop of rhubarb last night.

2.5kg chopped and in the freezer ready for the weekend.

Sorry to jump in I've been told we can't eat rhubarb from the allotment after July beginning of August,been told it will give you stomach and it's not good for you. All the poison in the leaves travel down to the roots ready for next years growth I've been told,if it's ok to make wine I have a bit left to pick and freeze for brewing .

 

[Boatbrewer]

We eat rhubarb until September. Never had any ill effects. I have heard people say you cannot eat it after mid summer, but I dont know why.

 

[chrissy]

There are two colours of rhubarb the red which is more common but you have the green no different just colour

 

[yellafella]

The recipe I have used for a number of batches

1.8kg Rhubarb - Chopped into small pieces and frozen
Taken from freezer into tub, 1.3Kg of sugar poured over and Rhubarb left to defrost
Stir twice a day and leave for at least 3 days, longer doesn't seem to matter

Pour off juice into demi john, add boiling water and rinse the remaining fruit, repeat and then strain through cloth to get last of juice

Bentonite, yeast nutrient and yeast added - Rack when finished and then leave in demi john for a couple of months to mature/clear fully - bottle and drink!!!

I have on occasion added a can of red grape juice enhancer which produced a pleasant Rose style

I recently received 7.2Kg of Rhubarb from a friend so will be making 3 batches (remains for cooking) and this time will be trying a 2Kg rhubarb batch same sugar and another variant using a large thumb of ginger in a 1.8Kg batch

 

[andystone]

I'm in the process of making plain rhubarb wine, I used a juice making machine at the start. Its still in the DJ's and i used a champagne yeast; fingers crossed it'll be alright when bottled and left a while.