Introduce Yourselves here

[Tuco]

Welcome - and ask away.

Far better to ask, then not to ask, as I learnt from WAH

[lockwood1956]

I was considering doing a "sugar" juice extraction for rhubarb and using it as a base.

dont use sugar extraction
freeze it and thaw it , it works much better.

see here

http://www.youtube.com/watch?v=DNPNXrLfVu0

there are 7 episodes, but the rhubarb extraction method is fabulous, and leaves no coarseness in the must

[solly]

dont use sugar extraction
freeze it and thaw it , it works much better.

see here

http://www.youtube.com/watch?v=DNPNXrLfVu0

there are 7 episodes, but the rhubarb extraction method is fabulous, and leaves no coarseness in the must

Just watched the second video on how to extract the rhubarb juice, the chap in the Video said that 4lbs will give you 1lt of juice, is that the amount that would be requied for 1 gal of wine?

Also I am new to the site and noticed that the video was upped by a member here, so just wondered who the chap is in the video is? (seems to know he's stuff)

We dont seem to have many wine circles around this way

[lockwood1956]

look at the titles at the start and the credits at the end....

His name is Colin Tweed N.G.W.B.J (National Guild of Wine and Beer Judges) he is also a member here, and yes, he does know his stuff.

The videos were shot, edited and uploaded by myself. They are part of a series of videos and events that will eventuallyform part of a virtual wine circle.

see here

http://www.winesathome.co.uk/forum/forumdisplay.php?f=91

in the video he gives the recipe,

It is for each gallon:
1 litre of rhubarb juice, 1 litre of pressed grape juice and sugar to 1.080 (about 1.5lbs....but use your hydrometer, dont just dump sugar in) 1 tsp pectolase 1 tsp nutrient, and using Lalvin 71b-1122 or gervin Varietal D yeast


regards
Bob

[Omniata]

dont use sugar extraction
freeze it and thaw it , it works much better.

see here

http://www.youtube.com/watch?v=DNPNXrLfVu0

there are 7 episodes, but the rhubarb extraction method is fabulous, and leaves no coarseness in the must

Many thanks for the info

Will have to give it a go this summer when it warms up a bit more and I'm in my new house.

[delta9]

Hi All. New to the forum here.

I'm from Wales, UK. I've done a few kits brews over the last year (wine and lager) and now starting to get into homebrewing, I am finding it quite rewarding !!!

[lockwood1956]

Welcome Welcome Welcome

regards
Bob

[Mamgiowl]

Hi Delta9, nice to have another member from Wales. Which part are you from?

[ChrisG]

Hello,

I'm new......been brewing wine for around 2 months and have quite a lot on the go just now.

I also make beer "All Grain" and been doing that since Sep08.

Just thought I would say hi

[lockwood1956]

Hi to you all, and welcome aboard our humble abode.

have fun
regards
bob

[ms67]

hi, i'm in my 3rd homebrewing stint and i think its stuck this time. First one was kit beers, second one was country wines and this one is all sorts of wines ... country, kits and trying some from cartons of juice too.

i like to keep my brewing simple and delight in great results from simplicity - most often quaffable clear wines without using finings or filters. some so clear that i just cannot imagine how it could be improved. in my book if you would drink the wine blindfolded then that's the most important thing, clarity is a bonus that is very often achieved by father time. Not knocking finings and filters tho, just delighting in being a patient cheapskate who gets results.

recently made wines ... , hawthorn blossom, parsnip, green tea, shiraz kit, rose (from a carton of grape juice), orange, rosehip and some others, you get the idea.

i'll become more active as i get a feel for the forum. I left the last one cos i got fed up with other member's posts that the BNP and NF would be proud of, the last straw was the mods/admin joining in.

[spritzer]

recently made wines ... , hawthorn blossom, parsnip, green tea, shiraz kit, rose (from a carton of grape juice), orange, rosehip and some others, you get the idea.

Oh dear... Parsnip wine ... Bob will not be chuffed

But a good variation there ....

How did the green tea wine turn out ??


Oh and welcome by the way

[ms67]

hehe, the parsnip wine is still conditioning, stunningly clear .... can't believe i held off making this cos of the rep for being a pain to clear. Is fruity - bit citrus-, medium dry. should, by all accounts, be left for a year or so before drinking so this one will be bottled and drunk in the winter months. will defo make it again. took a lot of care at the parsnip boiling stage.

green tea is still clearing, could be one for finings which i always try to avoid if possible. i cant imagine its a yeast suspension but a protein haze also seems a little unlikely?. Has ginger in it too. not dissimilar to parsnip wine in the taste department except for a pleasant - but far from overpowering - fruity ginger component. medium (was aiming for a bit sweeter but plenty of time to adjust it if i decide to).

[spritzer]

Good stuff MS67...
I had thought about trying a green tea...
But I recently tried 2 other tea bag wines instead.. Lemon and Ginger, and Spiced Apple and Chamomile.
Both are very different, but quite nice nonetheless.
Might still try the green tea wine.
Thanks

[ms67]

'twas a loose leaf green tea that was approaching its use by date. think it was japanese, anyway it wasn't getting drunk as tea so i figured it might as well get us drunk!

if it clears i'll post the recipe, but don't wanna post a duff recipe from one of my experiments