Comments on: Rhubarb Wine Recipe http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/ Growing grapes and making wine in Bellevue Thu, 28 Aug 2008 09:43:06 +0000 http://wordpress.org/?v=2.3 By: Erroll http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-9775 Erroll Mon, 25 Aug 2008 14:57:21 +0000 http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-9775 Hello Agnes, Congratulations on your Best in Show! Happy experimenting :) Erroll Hello Agnes,

Congratulations on your Best in Show! Happy experimenting :)

Erroll

]]> By: agnes fletcher http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-9757 agnes fletcher Mon, 25 Aug 2008 03:57:03 +0000 http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-9757 wow, it's great to see so many different approaches to making rhubarb wine. I've used hot water with dissolved sugar and poured it over the rhubarb in a straining bag, added all the usual suspects and ended up with wonderful wine, just got "Best in Show" at our local county fair with a bottle of it in fact. I want to experiment with different methods so may try some that are written here. I grow a few grapes in the back yard and can't wait to harvest. Thanks for sharing ideas, dwinemaker wow, it’s great to see so many different approaches to making rhubarb wine. I’ve used hot water with dissolved sugar and poured it over the rhubarb in a straining bag, added all the usual suspects and ended up with wonderful wine, just got “Best in Show” at our local county fair with a bottle of it in fact. I want to experiment with different methods so may try some that are written here. I grow a few grapes in the back yard and can’t wait to harvest. Thanks for sharing ideas, dwinemaker

]]> By: Christina Anderson-Heller http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-3535 Christina Anderson-Heller Wed, 13 Feb 2008 15:40:09 +0000 http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-3535 Hello from Lynfred! Errol, we would LOVE to send you a bottle of Rhubarb! Please email me at wineinfo@lynfredwinery.com with your address and I'll get it right out! I'll add a link to your blog from ours as well! Have a grape day! Hello from Lynfred! Errol, we would LOVE to send you a bottle of Rhubarb! Please email me at wineinfo@lynfredwinery.com with your address and I’ll get it right out! I’ll add a link to your blog from ours as well!

Have a grape day!

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-3474 Erroll Mon, 11 Feb 2008 18:42:40 +0000 http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-3474 Thank you so much for getting back to me. I've often wondered about making rhubarb wine from just the juice, and now I definitely want to try it - I also want to try your wine! I'm going to ask around and see if the local (I'm on the west coast, near Seattle) shops carry it. Erroll Thank you so much for getting back to me. I’ve often wondered about making rhubarb wine from just the juice, and now I definitely want to try it - I also want to try your wine! I’m going to ask around and see if the local (I’m on the west coast, near Seattle) shops carry it.

Erroll

]]> By: Christina Anderson-Heller http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-3473 Christina Anderson-Heller Mon, 11 Feb 2008 18:18:59 +0000 http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-3473 Hello from Lynfred Winery! You had posted a question about our Rhubarb wine on our blog so I thought I'd come find you. Here is the answer from our winemaker: We use frozen Rhubarb and do not add water to the mix. We keep the fruit for a few days in the tank and just add sugar to bring it up to ~20Brix. Then, when we reached 56 or more degrees of temperature we inoculate the juice with a selected yeast culture. In the past we used Calcium Sulfate against the Oxalic Acid but we haven’t done this practice since late 90’s. The result is a very tasty wine, food friendly that needs some sugar to be in balance. Andres Basso Director of Winemaking General Manager Lynfred Winery Hello from Lynfred Winery! You had posted a question about our Rhubarb wine on our blog so I thought I’d come find you. Here is the answer from our winemaker:

We use frozen Rhubarb and do not add water to the mix. We keep the fruit for a few days in the tank and just add sugar to bring it up to ~20Brix. Then, when we reached 56 or more degrees of temperature we inoculate the juice with a selected yeast culture.

In the past we used Calcium Sulfate against the Oxalic Acid but we haven’t done this practice since late 90’s. The result is a very tasty wine, food friendly that needs some sugar to be in balance.

Andres Basso

Director of Winemaking

General Manager

Lynfred Winery

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