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Rhubarb & Clementine

Posted by --- on Saturday 7 July, 2012

Following this post I’ve started a batch of Rhubarb wine.  The poster added oranges to his which I thought sounded nice but having none in the house I added the zest and juice of 4 clementines. My first thought was that there was a lot of sugar in the recipe and looking it up in Complete Home Wine-Making by Gillian Pearks, who has a recipe using 2.5lb sugar to 6lb of rhubarb I still think it’s high but will follow it and see how it turns out. Recipe: Rhubarb Wine (To make 1 gallon)

  • 2kg Rhubarb
  • 1.4kg Sugar
  • zest from 2 oranges
  • juice from 4 oranges
  • 2tsp Pectolase
  • 1tsp All purpose wine yeast
  • 1tsp Yeast nutrient

Method

  1. Wash and cut the rhubarb into chunks, freeze overnight and then the next day defrost in a bucket or FV.
  2. Once defrosted add the sugar, orange juice and zest and leave for 24 – 36 hours.
  3. Strain the rhubarb liquor into a demijohn, add some cold water to the bucket or FV and swill around to remove all of the liquid – add this to the demijohn.
  4. Top the demijohn up with water to the shoulders
  5. add the pectolase, yeast and nutrient. Fit an airlock.
  6. When the fermentation has slowed down top the demijohn up with cooled boiled water.

After looking at a lot of the posts on the same forum I now think I’ve been making wine wrong all these years and that’s why I’m not keen on it. I tend to bung it all in a demijohn and leave it there ’til it’s finished bubbling completely. I’ve had some that have gone on for years! What I’ve ended up with is a nasty tasting very dry drink that goes down the drain.  I think now I’m leaving it way too long. I should test the hg and when it’s medium dry (or what ever my taste is – I need to find it!) I stop it by adding a campden tablet and some potassium sorbate. I’m not sure when I rack it really or when I go from a primary fermentation vessel to a secondary. I was following my old copy of First Steps in Winemaking by C.C.J Berry but I don’t think I’ve read it properly. My wines have always taken months before I think of racking them and those on the forum seem to rack within weeks. I need to do lots of research I think. The TC and RCW are bubbling away nicely now on day 3 in the utility room which has no heating but does have the tumble dryer etc which probably kick out some heat. The TC went a bit bonkers on the first night and filled the airlock and neck of the dj with foamy gunk. I cleaned the air lock but have left the bubbles on the dj til I can clean it when I rack it. Next time I wont add all of the juice in one go. Next on my list to make is some mead and some elderflower champagne and wine when the rain eases off a bit!

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