Rhubarb and Ginger

[bickerton]

OK - Ive done a little reading of various recipes and techniques for Rhubarb wine. So decided to make up this 1 gallon recipe.

1.25Kg Rhubarb (washed, sliced, frozen fro a week, Pressed to death to extract the juice)
2 cubic inches of grated root ginger.
1.25Kg Sugar dissolved into 2L white grape juice.
1tsp each of Citric acid, Yeast Nutrient, wine tannin, and Pectolase
topped up to 1Gallon
Added a trial jar of fermenting Mango and another trial jar of fermenting Blueberry (from some batches already underway). The yeast in them is Lalvin EC-1118.

Measured the SG and (damn - it it's 1.120) If it doesn't start I'll dilute it to 1.090 AND TRY AGAIN.

I'll let you know how I get on

[Rich]

Starting gravity is way too high, even for EC1118. Maybe make something similar with a low starting gravity and blend them.

I always make the recipe without any sugar, test the gravity then add sugar as required to get to about 1.080

Please let us know of your progress

[Cellar_Rat]

If you wanted a strong wine you could consider taking some out, dilute and then feed the original back in gently later in the ferment. This will increase the strength, and also the flavours.

[bickerton]

The must did not start with the existing live yeast in it so I sprinkled on a bout half a sachet of EC-1118 granules and put it on a warm mat to bring the temperature up a bit. Looks like it is starting to froth a bit after 8 hours. I know this will be too high in alcohol if it ferments out, but I'm going to let it ferment and see what happens.

The rhubarb juice was very acidic and I hesitated to add any citric acid, but given it was in all of the recipes I looked at, I went along with it. Does any one have any thoughts on that?

cheers for the help!

[lockwood1956]

Did you taste the must before it started?

i always like to have a slurp, and see how it tastes, i also like to test for acidity and see how my taste buds did.

If it ends up overly acidic, then sweetening a little will balance that out

regards
bob

[Cellar_Rat]

If it doesn't start try starting the yeast before adding it.

[bickerton]

Cheers bob. I tasted the rhubarb juice - I thought my cheeks were going to disappear down my throat - it was sooooooo sour and acidic.. after adding the wine and sugar and all, it tasted quite nice, not so sour, obviously sweet but Ill let you know after I rack it for the first time.