krazypara3165 wrote:So after attending my grans funeral today I realised she had a garden full of rhubarb. My uncles kindly hacked down around 1kg for me to use and after my initial rhubarb crumble idea (not a big fan) Ive decided I am going to make a rhubarb wine dedicated to my gran.
Ive seen Tims recipe but I was wondering if anyone else knows a cracking recipe? Reay want to make something special.
My other question is how much to make... I believe I have around 1KG (in scotland now but will weigh it when I get home) now should I just make a gallon..... or should I top it up with supermarket rhubarb to make a larger batch?
Finally, Am I better off getting this on the go asap with fresh rhubarb, or should I freeze it all?
Cheers all!
calumscott wrote:krazypara3165 wrote:So after attending my grans funeral today I realised she had a garden full of rhubarb. My uncles kindly hacked down around 1kg for me to use and after my initial rhubarb crumble idea (not a big fan) Ive decided I am going to make a rhubarb wine dedicated to my gran.
Ive seen Tims recipe but I was wondering if anyone else knows a cracking recipe? Reay want to make something special.
My other question is how much to make... I believe I have around 1KG (in scotland now but will weigh it when I get home) now should I just make a gallon..... or should I top it up with supermarket rhubarb to make a larger batch?
Finally, Am I better off getting this on the go asap with fresh rhubarb, or should I freeze it all?
Cheers all!
One other thing!!!!
The best way (IMO, of course) to remember your Gran is to get, not just a few stalks, but a crown that you can grow yourself and harvest year after year after year to make "Granny's Rhubarb Wine".
Robbo wrote:Muslin bags are really good for these types of fruit, but you can only use the bags once.
Moley wrote:I'll get back to you this evening with a recipe if no-one has posted one in the meantime, but you will need 3lbs to the gallon.
Chop it into one inch chunks and then freeze it, you will get much better juice extraction when it is defrosted.
krazypara3165 wrote:Moley wrote:I'll get back to you this evening with a recipe if no-one has posted one in the meantime, but you will need 3lbs to the gallon.
Chop it into one inch chunks and then freeze it, you will get much better juice extraction when it is defrosted.
Did you manage to find the recipe? I'm going to decide on one tonight and get everything ready for the weekend
Moley wrote:Sorry, I found the recipe but never got around to posting it
3 lbs Rhubarb
3 lbs Sugar
Water to 1 gallon
Do not peel the rhubarb but chop it or slice it thinly. Cover the fruit with dry sugar and leave it until most of the sugar has dissolved (at least 24 hours) then strain off. Stir the pulp in a little water and strain again, and with more water rinse out all the remaining sugar into the liquor. Add a good general purpose wine yeast and the usual nutrients.
If you wish to preserve the rhubarb taste and the blush pink colour, when the time comes for racking do not use Campden tablets, just rack carefully to avoid splashing.
Reducing the sugar and using some grape concentrate, grape juice or sultanas would probably help.
The dry sugar juice extraction method should prevent any clearing issues later.
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