About Me
Halloween
Brew
Kites
Projects
Wedding
Calendar

Homebrew
Equipment
Beer
Wine
Misc
Batch Name: Rhubarb Wine
Brew Date: 01/25/2002
Batch Size: 1 Gallon
     
Fermentation:
Primary:
Glass, 8 Days
 
Secondary:
Glass, 60 Days
 
Tertiary:
Glass, 60 days
   
Orig Gravity: ???
Final Gravity: 1.020
Alcohol (Vol): ???%
   
Ingredients:
2½ Pounds Fresh Rhubarb
2 Pounds Clover Honey
1/3 Cup Tang® Drink Mix
2 Teaspoons Dried Lemon Peel
1 Teaspoon Acid Blend
2 Each Campden Tablets
1 Teaspoon Pectic Enzyme
1 Teaspoon Yeast Nutrient
1 Vial Bordeaux Yeast
  Orange Juice

Rhubarb was also called 'pie plant' by early pioneers, because it was usualy the first 'fruit' available in the springtime for making eagerly anticipated pies after a long fruitless winter.
~Wild Wines

This version is a modification of a recipe I found in Wild Wines.
This particular recipe is a uses honey in place of the Cane sugar to create a drink somewhat sweeter than the author originally intended, and the Tang gives it a little kick.

First Boil
Bring ½ gallon of water to a boil and add the Tang and honey. Return to a boil, stirring constantly untill honey and Tang are completely dissolved. Remove from heat. Cut the rhubarb into ½" pieces. Then sterilize a glass fermenter, and rinse it out with the HOTTEST tap water you can get (this is important to keep it from shattering when adding the hot liquid). Place cut rhubarb and lemon peel in the fermenter and pour the hot liquid over it. Allow to cool, and add a campden tablet to prevent fermentation and remove any unwanted bacteria. Top with an airlock and allow to stand 8-10 days

Second Boil
NONE

Primary Fermentation
2 days prior to starting fermentation, make a yeast starter by combining yeast, yeast nutrient, and 2 cups of orange juice in a loosely covered jar.
Rack must into a clean fermenter to remove the solid matter, and add the acid blend, and pectic enzyme.
Pitch the yeast starter.
Add orange juice to make 1 gallon.
Ferment 8-10 days at 68°F

Secondary Fermentation
Rack must into a clean fermenter.
Continue to ferment an additional 60 days at 60°F.

Tertiary Fermentation
Rack into a tertiary fermenter, add Campden tablet and cellar an additional 60 days at 60°F..

Bottling
Rack to bottling bucket, and bottle without priming. As a still wine it can be stored in wine bottles, or various sizes of jugs without the tedious mucking about with individual bottles, although theese work just fine too.

Wine is ready to drink when crystal clear and has aged at least 6 months.

 

Copyright © 2006 Devon R. Jacobs. All Rights Reserved.