Rhubarb Wine

started 8/4/2001
bottled 6/16/2002

Alcohol 12%
Initial SG 1.089
Final SG 0.997
pH 3.45 TA 0.65 (pre-fermentation)

Tasting Notes

6/16/2002 Color is pale gold almost straw. The rhubarb flavor really comes through - more so than the 2000 batch. The wine is full bodied and well balanced.

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8/4/2001

21.5 lb frozen rhubarb from spring picking (two pickings about 3 weeks apart)
12 pounds sugar
Rhubarb was chopped in a food processor while frozen. Sugar mixed with the pulp. 2.4 g potassium metabisulfite dissolved in 1 liter of water was mixed in. This was allowed to sit for 48 hours until the sugar extracted the juice from the rhubarb.

8/6/2000 2 gallons of water were added to the fruit pulp and it was strained into the primary. The rhubarb was squeezed by hand. An additional gallon of water was added to the pulp, macerated well, and again strained and squeezed. The primary was topped up with water to about 6.5 gallons. SG measured 1.084. An additional 0.5 pounds of sugar were stirred in. SG measured 1.089 (22 brix). PH 3.45, TA 0.64%. 1.5 tsp tannin and 6 tsp yeast nutrient were added. 0.5 liter of must was diluted in half with water and a package of premier cuvee yeast was added to hydrate. After about 6 hours, this was stirred into the must.

8/7/2001 No fermentation yet after about 12 hours. The must was put outside in the heat (95°) to warm a bit to encourage the fermentation to start. No sign of bubbles. A package of montrachet yeast was hydrated and pitched.

8/9/2001 Still no fermentation. The yeast is probably old. A freshly purchased montrachet yeast was added to 1 cup of must + 1 cup of water. After 2 hours, another cup of must was added. Bubbling is observed. After another hour, another cup of must was added. This was allowed to stand overnight.

8/10/2001 Yeast started was added to the bulk in the morning. By evening, the must is Fermenting well

8/13/2001 SG 1.040

8/17/2001 SG 1.013

8/19/2001 SG 1.008 Transferred to secondary 6.5 gallon carboy with airlock.

9/23/2001 Racked into a 6 gallon carboy. SG 0.993. Nice body and flavor. Not too acidic. I think it will be better than 2000.

12/16/2001 Filtered through a number 1 course filter and 2.5g sulfite added.

2/24/2002 Still cloudy. 2 tsp pectic enzyme added.

3/3/2002 Fined with 5 g sparkaloid

4/21/2002 Filter #2, 2.5 g sulfite added. SG 0.997

6/16/02 Filter #3 - finally clear! Bottled - 24 750 mL and 11 12 oz beer bottles.

rhubarb wines - from left to right -- 2000, 2001, 2003