Rhubarb wine making thread with recipe

[p.penn]

Ruth - I see from your posts here that you managed at least half an hour of consciousness......how was it?

[ChrisG]

It was really lovely - but not quite the knock out drops I first thought. Will definitely need to continue sampling though

I have two other types that I havent started yet either - Welch's Purple grape and Elderflower On first showing, I will definitely be making more this year

[ChrisG]

Have just sampled another glass of the rhubarb wine - to be honest, it doesnt appear to be alcoholic at all

So I tried the elderflower instead (or as well, really, as I could hardly undo the rhubarb sample before trying the elderflower sample) - now that's potent, if a little overpoweringly elderflowery in taste

[Willow]

As a total newby in winemaking I probably havent a clue what I'm talking about, but if Ruths rhubarb wine was too sweet and not very alcoholic could that mean it hadnt fermented properly?? (I just got my rhubarb wine started yesterday)

[p.penn]

Yes - it could be the ferment got stuck, although the one I am drinking now seems quite sweet too....but also quite potent!

[ChrisG]

Is it possible to restart the ferment? Or should I just chuck it?

[p.penn]

Ruth - if it is ok, I would just drink it! If it is really too sweet for you to drink, you can always blend it with another wine after it is made. Rhubarb apparently takes up the flavour of other wines, although I haven't blended wines myself. Or use it as a dessert wine.

I think you have to mix them, then leave an air lock in for a while.

[Willow]

Here's a good one for you then P.Penn.... How can you tell if the fermentation has 'stuck'? (before bottling)

[p.penn]

You can get a hydrometer and jar which measures the speciific gravity of the wine and that will tell you how sweet it is. Although I have one, I don't bother To be honest, you would also know it has stuck as fermentation would finish very quickly.

Ruth's wine may just be sweet. Every dj turns out slightly different, even if you make them on the same day.

[Willow]

I have one of those hydrometer things but would you say that if wine has been bubbling for a 3 - 4 weeks & then stops it would be ok or should it ferment longer?

[p.penn]

I would say it was probably fine - especially if the weather has been warm as it will ferment quicker. Taste it and see, or do a hydrometer test for the specific gravity if you are worried. Personally, I wouldn't be.

[ChrisG]

When I made my rhubarb last year it was very cold and was cold indoors too. Maybe that is what stopped the fermentation? It certainly started bubbling like yours did and was trying to make a mess, but it didnt last very long.

[p.penn]

It could have done - it's hard to tell at this stage.

Adding 3 lbs of sugar does make quite a sweet wine (usually!), you can always use less.

[ChrisG]

It's more the lack or seeming total absence of alcohol that is the problem

[p.penn]

How much did you drink? If you drink the whole bottle and can still see, then no, it didn't ferment out properly.

Yeast does need warmth to multiply, and that is what it does - feeds on the sugar as it multiplies, and produces alcohol.