Well.... started 2 one gallon DJ's of rhubarb and raspberry tonight
Woooooowwwwwwwweeeeeeeeee
The juice smelled bloody gaaaawwwwguuuusssss petal
Anyway... if the wine turns out as good as the juice smells, I will be on to a winner
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Rhubarb Wine
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Sorry Carole, typing away too early in the morning.. I've correct my wording and put it in red.. It wouldn't be a restart yeast..
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Originally posted by Rich View PostI now make a starter, however small the batch.. although that doesn't help you now.. although 1 larger starter could have done the 2 demijohns.
It may well take off in the next 24 hrs, it could just have a longer lag phase.
Technically it would be a restart type yeast you'd need, as it never started.
If thats the way ahead, then thats what I wil do. To be honest, I would rather make a starter, as you know your yeast is alive, if you know what I mean. I guess it just stops you "worrying" about the yeast starting
Sorry Rich... I am a little confused by your last sentence (sorry... its been a long day) Would I need a restart yeast or not, if it never started ??
Originally posted by Mamgiowl View PostI would leave it for a while. Over the last two weeks I have started 7 wines, 3 of them rhubarb based. I found they all took different times to start working, the rhubarb ones the longest. In fact the Rhubarb and Strawberry took 4 days to even look as if it was alive. It's now blurping away like crazy. All the wines are in the same room, so temperature wasn't an issue - perhaps it's something in Rhubarb? If you used tinned did you check on preservatives? (Mine were all made from fresh BTW)
I guess its like Hippie says.. "Patience grasshopper"
It was fresh rhubarb that I had used... so no preservatives in it...
But to be honest... I always check fruit juice for preservatives..
But having never made wine from tins, yet, I am not so sure I would have checked the tins of fruit for preservatives
I will be now though
Anyway... when I got in tonight, it was blooping
Worrying over wine ?
Who would have thought it
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I would leave it for a while. Over the last two weeks I have started 7 wines, 3 of them rhubarb based. I found they all took different times to start working, the rhubarb ones the longest. In fact the Rhubarb and Strawberry took 4 days to even look as if it was alive. It's now blurping away like crazy. All the wines are in the same room, so temperature wasn't an issue - perhaps it's something in Rhubarb? If you used tinned did you check on preservatives? (Mine were all made from fresh BTW)
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I now make a starter, however small the batch.. although that doesn't help you now.. although 1 larger starter could have done the 2 demijohns.
It may well take off in the next 24 hrs, it could just have a longer lag phase.
Technically it wouldn't be a restart type yeast you'd need, as it never started.Last edited by Rich; 27-09-2008, 08:55 AM.
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Originally posted by Duffbeer View PostPeel, chop into chunks and put in freezer for a week or so, remove from freezer and place in a colander over a large pan, cover with a t towel and allow to strain over night.
Add 1 crushed campden tablet to the rhubarb juice and leave 24 hrs. Then in d/j add 1 ltr white grape juice, 1 ltr apple juice and 1 ltr rhubarb juice.
Add 1tsp pectolase, 1 tsp yeast nutrient and increase sg to 1.090 with sugar syrup, top up d/j to the shoulders before checking sg needs to be 1.090 allowing for a little top up will give overall 1.080 < >.
There should be no need for acid additions, the rhubarb should contain enough malic acid to be about right, but remember to taste and see what you think remember this should be a clean crisp dry wine so a little high acid is needed. As for the oxalic acid as Hippie mentioned no need to worry as we have removed the leaves which contain the oxalic acid (poisonous BTW).
Use the Lalvin D47 yeast and leave to ferment covered with a t towel for 3 to 4 days or untill sg is 1.020 < > then fit airlock and leave to ferment out, rack, stabalize and de-gass as usual.
Have moved this to recipe section
I followed this recipe for my rhubarb wine...
Except, instead of adding white grape juice, I added red grape juice to one DJ and red grap concentrate to the other. I added sugar syrup to both.. and the SG is 1.082 and 1.084 respectively.
Also, my HBS did not have any Lalvin D47 yeast when I last went.... in fact there was not much choice in the way of yeasts ... the lady in the HBS said that a guy who was going out to Kuwait virtually cleared her out of yeast sachets the day before, and she was expecting a delivery later in the week.
I have used Connoisseurs Choice, wine yeast W0814... which states its for "white wines only"... ( I didn't notice this last statement until tonight, on another sachet, and I pitched the yeast last night) ....
Anyway... nothing is happening yet Zilch.... Zug... Nada.... Bugger all
I will give it another 24 hours... and see if anything happens... If not, I am going down the happy road of "restart" again
I just wanted to double check if anyone has had any bother/problems with this yeast before ??
Or if I have made a mistake using a white wine yeast, when I used red grape concentrate/juice ??
The temperature is okay too... as I have other stuff fermenting at the moment
As always, all comments welcome...
Thanks
Carole
EDIT: The lady in the HBS said that this yeast did not require to be "started", and should just be sprinkled on the top of the must. So this is what I did. I split one sachet, between the two DJ's.. appros 1.5 tsps each.
Many thanks
Carole
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Peel, chop into chunks and put in freezer for a week or so, remove from freezer and place in a colander over a large pan, cover with a t towel and allow to strain over night.
Add 1 crushed campden tablet to the rhubarb juice and leave 24 hrs. Then in d/j add 1 ltr white grape juice, 1 ltr apple juice and 1 ltr rhubarb juice.
Add 1tsp pectolase, 1 tsp yeast nutrient and increase sg to 1.090 with sugar syrup, top up d/j to the shoulders before checking sg needs to be 1.090 allowing for a little top up will give overall 1.080 < >.
There should be no need for acid additions, the rhubarb should contain enough malic acid to be about right, but remember to taste and see what you think remember this should be a clean crisp dry wine so a little high acid is needed. As for the oxalic acid as Hippie mentioned no need to worry as we have removed the leaves which contain the oxalic acid (poisonous BTW).
Use the Lalvin D47 yeast and leave to ferment covered with a t towel for 3 to 4 days or untill sg is 1.020 < > then fit airlock and leave to ferment out, rack, stabalize and de-gass as usual.
Have moved this to recipe section
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Rhubarb Wine
Just picked up my rhubarb today from Karls now im all ready to start my first wine from fruit any advice would be most helpfull
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Rhubarb Wine
EDIT:
I NO LONGER USE THIS METHOD I USE THE METHOD OUTLINED BELOW NOW
Rhubarb recipe...courtesy of Jack Keller
Rhubarb Wine
6-7 lbs red rhubarb
2-1/2 lbs finely granulated sugar
2 large lemons (juice only)
water to make up one gallon
1 crushed Campden tablet
1 oz precipitated chalk
1-1/2 tsp yeast nutrient
Sauterne wine yeast
Wash the rhubarb and cut into 1/2-inch lengths. Crush with a piece of sterilized hardwood (the end of a baseball bat is perfect) and put into primary. Dissolve crushed Campden tablet in gallon of cold water and pour over rhubarb. Cover primary and let set for three days, stirring daily. Strain through a nylon straining bag and squeeze as much liquid as possible from the pulp. Discard pulp and return liquor to primary. Add the precipitated chalk (obtainable at winemaking shop). The liquor will fizz, but then settle down. Wait 3 hours and taste. If oxalic acid taste is still too strong, add another 1/2 oz of precipitated chalk. Stir in all remaining ingredients, making sure the sugar dissolves completely. (NOTE: You may want to hold back one pound of the sugar and add it after fermentation is well on its way.) Cover and set aside overnight. Transfer to secondary and fit airlock, but to allow for foaming during fermentation hold back a pint or so in a small bottle plugged with cotton. When ferment settles down (5-7 days), top up with reserved liquor and refit airlock. Set aside in cool place until wine begins to clear. Rack, refit airlock and top up. Allow at least another two months, making sure fermentation has ceased, and rack again. If possible, cold stabilize wine for 30 days. If you can't cold stabilize, at least allow the wine the additional 30 days. Rack into bottles or blend with another wine.
If you bottle the rhubarb wine pure, it is drinkable right away. If you blend it, age it according to instructions for the wine you are blending with. If you make a 3-5-gallon batch, add 1/8 tsp tannin per gallon when you add the other dry ingredients to extend the life of the wine.Last edited by lockwood1956; 08-09-2009, 05:46 PM.
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Rhubarb Wine
Two 1lb 3 oz tins of rhubarb
3lb of sugar
1 Tablespoon of depectiniser
1 nutrient tablet
White wine yeast
Water to 1 gallon
here a cold water method is to be used or you will run into jellification problems, chop crush or mince the rhubarb, conserving the juice, or put it through a liquidizer, and pour the cold water onto it and add the pectolase, add 1 campden tablet. stand in a warm place closely covered for 24 hours. Then stir in the sugar and add your yeast and nutrient. Cover closely again and leave for four days, stirring daily. Then strain into fermentation jar, top up with water to bottom of neck, and fit airlock. Ferment out rack and bottle as usual.
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