Rhubarb wine

[jondi11]

I have got 5kg of rhubarb to make wine, what I am wondering is how much sugar to Use? I have seen recipes for 1kg Rhubarb to to 1 kg sugar, thinking do I just times mine by 5? Also how much can I expect to make in Litres?
Never done this wine before.

 

[Tau]

Generally 4lb per gallon can get away with less if good quality rhubarb. Sugarwise 1kg per kilo of rhubarb is a bit extreme, as you have enough for 2 gallons really that 2.5kg per gallon. Sugar 1.5kg per gallon, but if you use the sugar method to extract flavour from rhubarb, then 1.7kg sugar, use half to extract then when strained into another fermenter add the rest of the sugar dissolved.

 

[jondi11]

So Tau what measurements would you do please? Sorry if I seem dumb .

 

[Tau]

what type of fermenter do you have, bucket or dj's? What method using to prepare rhubarb, boiling water and sugar, steep 3 days stiring and strain. Boiling water on rhubarb, simmer and strain, disolve sugar then add to fermenter or no strain add lot to fermenter and strain after 7 days ferment.

You have 11lbs just short for requirement for 3 gallons, but if in bucket fermenter then 3 gallons would propbably be ok, some prefer to use more rhubarb so 2 gallons if you want a stronger flavour.

Either 1.7 kg or 1.5 kg per gallon sugar depending on the method you choose and what yeast you use high abv' 18-21% tolerant yeast may well use up 1.5kg sugar making it dry, 1.7kg will give you extra sweetness. I prefer it between an specific gravity of 1.020 - 1.010, some prefer 1.030.

Basically it's down to you and the quality of rhubarb and the yeast you plan on using.

 

[Tanzanite]

yes use 4lb of sugar to your 5kg of rhubarb and a german wine yeast dont forget the pectolase when extracting the juice, and wine nutrient when fermenting, look through the forum there was a rhubarb wine thread a few days back

 

[Tau]

4lb per gallon is far too much sugar, use two and and half to your 5lb of rhubarb and a german wine yeast dont forget the pectolase when extracting the juice, and wine nutrient when fermenting, look through the forum there was a rhubarb wine thread a few days back

He's got 5kg (11lb) of rhubarb. 1.8kg (4lb) of sugar would be too much, unless he uses sugar onto rhubarb without water to extract flavour. I suggested 1.7kg using ruffly half to use on the rhubarb, you'll lose at least 200g when straining the must leaving 1.5kg (3.3lb)

 

[jondi11]

4lb per gallon is far too much sugar, use two and and half to your 5lb of rhubarb and a german wine yeast dont forget the pectolase when extracting the juice, and wine nutrient when fermenting, look through the forum there was a rhubarb wine thread a few days back

It's 5kg not lbs

 

[jondi11]

Was thinking sugar extract rhubarb juice in fermenting bin

 

[Tanzanite]

He's got 5kg (11lb) of rhubarb. 1.8kg (4lb) of sugar would be too much, unless he uses sugar onto rhubarb without water to extract flavour. I suggested 1.7kg using ruffly half to use on the rhubarb, you'll lose at least 200g when straining the must leaving 1.5kg (3.3lb)

sorry your correct i am still living in the land before metric and some how had it in my head it was 5lb i will amend my replies thanks Tau.

 

[Tanzanite]

It's 5kg not lbs

yes thanks amended reply now :thumb: