Rhubarb Wine

Started 8/7/2004
Bottled 6/5/2005

Alcohol 12.3%
Initial SG 1.091
Final SG 0.991
pH ND TA ND
Yeast Lalvin K1-V1116

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8/7/04

Frozen Rhubarb was placed in the primary to thaw – 15.6 pounds harvested May 21, 2004 and 10.1 pounds harvested July 5, 2004.

8/8/2004

2 g potassium metabisulfate added to the thawing rhubarb. Almost all thawed.

8/11/2004

Rhubarb was strained and squeezed to yield about 2 gallons of juice. 1.5 gallons of water was added to the pulp and it was agitated well. This was strained and an additional 1.5 gallons of water was poured through the pulp and it was thoroughly squeezed by hand. 5g Fermaid and 12.5 pounds of sugar were added. The SG measured 1.091 (22.5 brix). Lalvin K1-V1116 yeast sprinkled ontop.

8/13/2004 . . no sign of fermentation. More K1-V1116 added.

8/14/2004 Still no fermentation. Two packets of EC-1118 were added.

8/19/2004

SG 1.024. Transferred into 6.5 gallon carboy. About 6 gallons of wine.

11/26/2004

Racked into a 6 gallon carboy. 2.5 g sulfite added.

2/20/2005

racked. 2.4 g sulfite and 4 g sparkaloid added. Haze does not appear to be clearing

5/1/2005

racked and topped up with about 400 mL of 2003 Rhubarb wine.

6/5/2005

SG 0.091, SO2 <10 ppm. – 2.5 g potassium metabisulfite added. Filtered, number 3 filter. Bottled into 29 bottles.