Comments on: Rhubarb Wine Recipe http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/ Growing grapes and making wine in Bellevue Sat, 04 Feb 2012 16:41:21 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Erroll http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/comment-page-1/#comment-54421 Erroll Sun, 17 Jul 2011 16:11:00 +0000 http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-54421 Hello Ynonne, When you say the specific gravity is at 1.40, it makes me wonder if you meant 1.040. If so, your wine is fermenting normally and you can rack and let it finish under an airlock at any time. If it's really 1.400, then no yeast will ever be able to chew through all that sugar - time to dilute with water, blend with more rhubarb and get the SG down to something manageable. Avoid confusion, don't use shorthand while writing down your SG! Erroll Hello Ynonne,

When you say the specific gravity is at 1.40, it makes me wonder if you meant 1.040. If so, your wine is fermenting normally and you can rack and let it finish under an airlock at any time. If it’s really 1.400, then no yeast will ever be able to chew through all that sugar – time to dilute with water, blend with more rhubarb and get the SG down to something manageable.

Avoid confusion, don’t use shorthand while writing down your SG!

Erroll

]]> By: Yvonne http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/comment-page-1/#comment-53815 Yvonne Tue, 05 Jul 2011 23:15:21 +0000 http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-53815 HELP!! need some direction. making rhubarb wine. first time. followed all of the steps needed in my recipe. We are on Day 5. fermentation looks good. smells decent too. However...specific gravity is at 1.40.....yikes......what to do??? just leave it in the primary fermenter? or move to carboy? have been making wine with wine kits successfully for a year now...yum yum....wanted to try homemade rhubarb wine....am I doing things correctly?? thanks for replies HELP!! need some direction. making rhubarb wine. first time.
followed all of the steps needed in my recipe. We are on Day 5.
fermentation looks good. smells decent too. However…specific gravity is at 1.40…..yikes……what to do??? just leave it in the primary fermenter? or move to carboy?
have been making wine with wine kits successfully for a year now…yum yum….wanted to try homemade rhubarb wine….am I doing things correctly??

thanks for replies

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/comment-page-1/#comment-53733 Erroll Mon, 04 Jul 2011 16:23:16 +0000 http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-53733 Bob, I'm intrigued by your idea of using a grape crusher to process rhubarb - thank you for sharing! Something else that jumped out at me is the amount of rhubarb per gallon of finished wine. You're using 1300 lbs and you get 500 gallons? That's about 2.6 lb/gallon, which is in line with what a lot of home winemakers would do. But I didn't think commercial wineries operated like that because it would mean adding a lot of water. Isn't that a "no no?" Erroll Bob,

I’m intrigued by your idea of using a grape crusher to process rhubarb – thank you for sharing!

Something else that jumped out at me is the amount of rhubarb per gallon of finished wine. You’re using 1300 lbs and you get 500 gallons? That’s about 2.6 lb/gallon, which is in line with what a lot of home winemakers would do. But I didn’t think commercial wineries operated like that because it would mean adding a lot of water. Isn’t that a “no no?”

Erroll

]]> By: Bob http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/comment-page-1/#comment-53335 Bob Mon, 27 Jun 2011 04:04:15 +0000 http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-53335 Our 500 gallon batch of rhubarb wine this year (so far!) has used almost 1300 lbs of rhubarb. Many people drop off frozen and sliced rhubarb because they hate to see it go to waste. Most of the fresh rhubarb we prepare by simply running the full-length stems through a hand-crank grape crusher. If you set the cylinders just a little wide, you can use it for plums, chokecherries, etc. without crushing many pits. The rhubarb comes out "corduroyed" about every 1/2 inch, which releases the juice beautifully, and it's remarkably quick. We ferment on the pulp for a week, then press, and when the ferment is finished, we fine with bentonite, sweeten to 4-6° brix, treat with sulfite and sorbate, sterile filter and bottle. This is our most popular wine, cheap to make and rhubarb is readily available. Cheers to all! Bob Our 500 gallon batch of rhubarb wine this year (so far!) has used almost 1300 lbs of rhubarb. Many people drop off frozen and sliced rhubarb because they hate to see it go to waste. Most of the fresh rhubarb we prepare by simply running the full-length stems through a hand-crank grape crusher. If you set the cylinders just a little wide, you can use it for plums, chokecherries, etc. without crushing many pits. The rhubarb comes out “corduroyed” about every 1/2 inch, which releases the juice beautifully, and it’s remarkably quick.
We ferment on the pulp for a week, then press, and when the ferment is finished, we fine with bentonite, sweeten to 4-6° brix, treat with sulfite and sorbate, sterile filter and bottle. This is our most popular wine, cheap to make and rhubarb is readily available.
Cheers to all!
Bob

]]> By: Rhubarb Wine II | Sterr Bros Beer Blog http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/comment-page-1/#comment-52451 Rhubarb Wine II | Sterr Bros Beer Blog Wed, 01 Jun 2011 18:19:50 +0000 http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-52451 [...] instead do a freeze/thaw and sugar extraction. I am following the juicing method used by Erroll at WashingtonWinemaker.com but will otherwise use the same recipe I did last year. I am also going to make a 3 gallon batch [...] [...] instead do a freeze/thaw and sugar extraction. I am following the juicing method used by Erroll at WashingtonWinemaker.com but will otherwise use the same recipe I did last year. I am also going to make a 3 gallon batch [...]

]]> By: Marybeth http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/comment-page-1/#comment-52225 Marybeth Wed, 25 May 2011 03:59:16 +0000 http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-52225 I think I will try both ideas and see how it goes. I'll probably sweeten it a bit too--I'll be back next year to report! I think I will try both ideas and see how it goes. I’ll probably sweeten it a bit too–I’ll be back next year to report!

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/comment-page-1/#comment-52160 Erroll Mon, 23 May 2011 02:30:11 +0000 http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-52160 <blockquote>I am making rhubarb wine this spring. Does anyone have any tips on making wine that is “fruity” or more reminiscent of the fruit used?</blockquote> Hi Marybeth, I prefer it when rhubarb wine doesn't taste too much like rhubarb (I've had some that do and some that don't), so you and I are aiming for different things here. That's ok - the world would be a boring place if we all liked exactly the same thing - but it means I don't have any tried and true techniques that will work for you. I do have two ideas, though. The first is to ferment your rhubarb wine "on the pulp." I usually try to juice my rhubarb, make adjustments with water and sugar so that the alcohol and acidity come out right, and ferment. But I would think that leaving the fruit in would make the finished wine taste more like rhubarb. The second idea is to use a neutral yeast like Red Star's Premier Cuvee or Lavlin's E1118. What I'm thinking is that a neutral yeast will not add anything to mask the flavor of the rhubarb. It's a bit like homebrewers making lager - they choose neutral yeast and ferment cool so that the finished beer expresses the character of the malt and hops, not the yeast. As a side benefit these yeasts are forgiving and easy for beginners to use. Anyway, those are my two ideas. Hope it helps, and I hope you come back when you've finished your wine to let me know how it went! Erroll

I am making rhubarb wine this spring. Does anyone have any tips on making wine that is “fruity” or more reminiscent of the fruit used?

Hi Marybeth,

I prefer it when rhubarb wine doesn’t taste too much like rhubarb (I’ve had some that do and some that don’t), so you and I are aiming for different things here. That’s ok – the world would be a boring place if we all liked exactly the same thing – but it means I don’t have any tried and true techniques that will work for you. I do have two ideas, though.

The first is to ferment your rhubarb wine “on the pulp.” I usually try to juice my rhubarb, make adjustments with water and sugar so that the alcohol and acidity come out right, and ferment. But I would think that leaving the fruit in would make the finished wine taste more like rhubarb.

The second idea is to use a neutral yeast like Red Star’s Premier Cuvee or Lavlin’s E1118. What I’m thinking is that a neutral yeast will not add anything to mask the flavor of the rhubarb. It’s a bit like homebrewers making lager – they choose neutral yeast and ferment cool so that the finished beer expresses the character of the malt and hops, not the yeast. As a side benefit these yeasts are forgiving and easy for beginners to use.

Anyway, those are my two ideas. Hope it helps, and I hope you come back when you’ve finished your wine to let me know how it went!

Erroll

]]> By: Marybeth http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/comment-page-1/#comment-52097 Marybeth Fri, 20 May 2011 15:28:01 +0000 http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-52097 I am always baffled at the types of yeast to use in fruit wines. I understand that the yeast will make the difference in the flavor of the wine. I usually make elderberry wine that turns out fantastic, but my fruit wines don't usually meet my expectations. I have made cantaloupe and pear wines that seemed only very slightly remeniscent of the fruit used. I am making rhubarb wine this spring. Does anyone have any tips on making wine that is "fruity" or more reminiscent of the fruit used? I will certainly start by using the yeast that has been suggested here. I am always baffled at the types of yeast to use in fruit wines. I understand that the yeast will make the difference in the flavor of the wine. I usually make elderberry wine that turns out fantastic, but my fruit wines don’t usually meet my expectations. I have made cantaloupe and pear wines that seemed only very slightly remeniscent of the fruit used. I am making rhubarb wine this spring. Does anyone have any tips on making wine that is “fruity” or more reminiscent of the fruit used? I will certainly start by using the yeast that has been suggested here.

]]> By: dwinemaker http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/comment-page-1/#comment-50731 dwinemaker Mon, 11 Apr 2011 01:41:41 +0000 http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-50731 Just bottled the rhubarb wine. It's quiet wonderful. I fully recommend the Vinter's Harvest MA33 yeast. dwinemaker Just bottled the rhubarb wine. It’s quiet wonderful. I fully recommend the Vinter’s Harvest MA33 yeast. dwinemaker

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/comment-page-1/#comment-44004 Erroll Wed, 29 Dec 2010 16:36:01 +0000 http://www.washingtonwinemaker.com/blog/2008/01/23/rhubarb-wine-recipe/#comment-44004 Thanks for the tip, dwinemaker. I'll have to give MA33 a try! Erroll Thanks for the tip, dwinemaker. I’ll have to give MA33 a try!

Erroll

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