Prune and rhubarb wine.

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Prune and rhubarb wine.

Postby Applesnmore » Thu Jul 20, 2017 05:39

Found this recipe and thought that's a lot of sugar. Has anyone made anythisg similar? Any observations?
Cheers

PRUNE AND RHUBARB WINE

2 lb / 900 grams prunes
3 lb / 1,350 grams rhubarb
3 lb / 1,350 grams sugar
Water up to 1 gallon
Yeast nutrient
Wine yeast

METHOD - WHAT TO DO

Cut the rhubarb into small pieces and place in a container with the prunes. Cover with cold water and add one campden tablet. After 24 hours add 1 lb. sugar and stir well to dissolve. Add the yeast nutrient and wine yeast and cover and leave for five days, stirring daily to mash the fruit well. Add the remainder of the sugar, stir well to dissolve and leave for another five days, stirring daily. Strain through a fine sieve and put into a demijohn and fit an airlock to seal the jar.

Store in a warm place and allow the fermentation to work. When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave. When the wine is clear and stable siphon into bottles.
From
http://www.wine-making-guides.com/prune ... _wine.html

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Applesnmore
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Re: Prune and rhubarb wine.

Postby Crastney » Thu Jul 20, 2017 11:28

I would say that's quite a bit of sugar. The website is particularly bad - their cider recipe says it'll be ready in weeks, that it shouldn't be corked as it's explosive, and that if you want it drier, to use less sugar!

clearly whowever wrote that doesn't know the first thing about the brewing process!
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Re: Prune and rhubarb wine.

Postby LeithR » Thu Jul 20, 2017 19:58

A suggested modification to your recipe. If you chop up the Rhubarb and put it in an FV or similar. Pour half the sugar over it and cover. After 2 days the sugar will have melted and turned to a rhubarb syrup. Pour off the syrup and rinse the rhubarb with a measured 2L of water. Saving the water, add the prunes to the syrup/water mixture after having blitzed them in a blender. Now leave for 5 days with campden tablet etc...

Now take the Rhubarb and mix with 4 ounces of raisins and make one of the greatest rhubarb crumbles you've ever had. A two for the price of one arrangement.
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