chocchick Posted May 30, 2007 Share Posted May 30, 2007 (edited) We've very excited as started our own rhubarb wine. OH now has a beer kit and is talking about rhubarb/strawberry wine and banana liquor. We have supplies from a friend-a giant plastic bucket that holds over 5 gallons, glass demi johns (1 gallon), rubber bungs and water seals. All equipment, bucket, demi johns, spoons has to be sterilised with sodium metabisulphate I can check amounts with OH,... 1) We chopped up 6-8 lb of rhubarb (from garden) into pieces, added 4 lb of granulated (fairtrade) sugar, and 2 lb of raisins (to take away bitterness). We added boiling water up to 4 gallons which has filled 3, 1 gallon demi johns, and covered with a damp teatowel. You let it cool (20-30 degrees*) and add a starter culture of yeast for fruit wine which you mix from a packet with warm water and 1-2 tsp sugar and should be really frothy. You stir the wine 1-2 times a day and leave for 6 days. It gurgles and makes a surprising amount of noise 2) You strain the wine through a sieve and funnel into the demi johns (everything sterilised to avoid adding other microorganisms). We pressed the rhubarb with a ladle to squeeze out the moisture. The fruit you remove can be composted. We filled very near to the top, and OH added 1tbsp of sugar and added the seals. Sediment sinks and it really bubbles at the top, it is quite exciting, but an interesting orangy colour and cloudy. Our friend's ( award-winning) wine was bright red at the end. We add 1tbsp sugar once a month and leave for 6 months There is a racking process where you siphon off the wine from sediment, and you can filter using fish guts, (as most beer is) but we have TWO vegan friends. I will pop back and edit when I have more details, but wanted to share as very exciting. *OH didn't and killed the yeast at about 50 degrees, but we added more the next day and it's OK Edited May 30, 2007 by Guest Quote Link to comment Share on other sites More sharing options...
theherd123 Posted May 30, 2007 Share Posted May 30, 2007 Sounds great Chocy I have loads of Rhubarb in the garden and every time i walk passed it i keep wondering what to use it for - you might have given me and idea here 6 months is a long time to wait but im sure it will be worth it Quote Link to comment Share on other sites More sharing options...
chocchick Posted May 30, 2007 Author Share Posted May 30, 2007 I'll post if find out about rhubarb/strawberry, racking and banana liquor. We buy fruit wines at fetivals once a year- rhubarb wine and gooseberry are lovely. OH said I'd be less excited in 2 months time about having to wait Our friend is now overwhelmed with wine but made it 2-3 times a year so there was always a batch, and there are methods that avoid the annoying straining bit. Quote Link to comment Share on other sites More sharing options...
chrisnrob Posted May 30, 2007 Share Posted May 30, 2007 We've got some rhubarb vodka 'brewing' at the moment 600g rhubarb 300g sugar 1 litre vodka (the cheap stuff is fine) Put everything in a sealable jar (a tall Ikea pasta jar with clamp shut lid is exactly the right size) and keep in a cool, dark place for eight weeks, inverting once a week to keep everything mixed. After eight weeks, strain into an old vodka/gin bottle and keep in the fridge. It's DELICIOUS! Rob Quote Link to comment Share on other sites More sharing options...
AnnieP Posted May 31, 2007 Share Posted May 31, 2007 Did this last year. Its simply delicious! Hic. Quote Link to comment Share on other sites More sharing options...
theherd123 Posted May 31, 2007 Share Posted May 31, 2007 Our friend is now overwhelmed with wine That is never a bad thing! The rhubarb vodka affair sounds great Quote Link to comment Share on other sites More sharing options...
chrisnrob Posted May 31, 2007 Share Posted May 31, 2007 The only problem with the vodka is keeping your hands off it for the requisite eight weeks!! Quote Link to comment Share on other sites More sharing options...
Karen & co. Posted June 1, 2007 Share Posted June 1, 2007 The only problem with the vodka is keeping your hands off it for the requisite eight weeks!! Don't you have a duty to keep checking it tastes OK karen x Quote Link to comment Share on other sites More sharing options...
chrisnrob Posted June 1, 2007 Share Posted June 1, 2007 Now that sounds like a sensible argument - must try it out on Chris Quote Link to comment Share on other sites More sharing options...
Couperwife Posted June 7, 2007 Share Posted June 7, 2007 that vodka sounds yummy, im going out on Saturday to Ikea got the vodka - just need the sealable jar Quote Link to comment Share on other sites More sharing options...
chrisnrob Posted June 7, 2007 Share Posted June 7, 2007 I'm sure you'll love the vodka. It's best kept in the fridge when finished so that it's always ice-cold and ready for drinking Rob Quote Link to comment Share on other sites More sharing options...
