Is anyone out there in possession of a good rhubarb wine recipe??
If you are, could you pass it on? If it is Grandma's secret recipe, PM it to me and I promise not to tell your Grandma that you have shared a family treasure
Thanks
Wine makingWine makingIs anyone out there in possession of a good rhubarb wine recipe??
If you are, could you pass it on? If it is Grandma's secret recipe, PM it to me and I promise not to tell your Grandma that you have shared a family treasure Thanks "Not all those who wander are lost"
Re: Wine making2.7kg rhubarb - cut off leaves and first 2.5cm from top & bottom
1 orange 1.35kg white sugar 4.5l water All purpose yeast & nutrient Campden tablets Optional - 225g chopped sultanas/currants Make sure to cut off ends to avoid oxalic acid taint. Wipe rhubabrb & orange to remove any moulds etc - the recipe says with solution of 1/2 campden tablet + pinch citric acid in cup cold water. Sterilise everything. Crush, chop or mince rhubarb & add thinly chopped orange rind (no pith) & currants if using Juice orange Add 1/3 of sugar + juice+ water + yeast. Ferment for about 5 days, stiring 2ce daily. Strain & press out fruit, then stir in remaining sugar and transfer liquid to jar with airlock. Keep at steady temp close to underside of 62F/17C When fermentation is finished, leave to stand somewhere cold for a few days, then transfer to sterile bottles.(our author uses crushed campden tab in each bottle) - sediment should settle, wine clear. Keep for 1 year ( should have said that bit first!) The optional fruit is for body and 'vinosity' - personally found it a bit scenty-tasting. Maybe add half? Re: Wine makingYes, tried, tested and easy peasy.
3lb rhubarb 3lb sugar I gallon water Wine yeast and yeast nutrient Chop rhubarb or thinly slice and put in large non metallic bowl. Cover the fruit with dry sugar and leave until most of the sugar has dissolved (24 hours plus), then strain off. Add some water to the fruit pulp , stir, and strain. Repeat with more water until all sugar in in liquid Make up to one gallon with water, then add the yeast and nutrient. Ferment out, rack as usual. Helen xx
3 children, 3 grandchildren, 3 chooks, 3 fish, a shrimp that thinks its a prawn and a dappy dog. http://www.acountrygrandma.blogspot.com Re: Wine makingThanks Helen I will be experimenting with the rhubarb in the very near future
"Not all those who wander are lost"
Re: Wine makingI would make it sooner rather than later as apparently it can go jelly like with later rhubarb.
Helen xx
3 children, 3 grandchildren, 3 chooks, 3 fish, a shrimp that thinks its a prawn and a dappy dog. http://www.acountrygrandma.blogspot.com |
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