Rhubarb-wine

DIFFERENT Blueberries Figs Rhubarb Raisins TREATMENT Attachment Mass fermentation Main fermentation

WINES Appples Hips Rowanberries     Freezing Sulfur Stop fermentation

NB! Use red or light stick (green sticks will give a taste of grass). Ingredients to start:   7 kg rhubarb   15 liter water   3 kg sugar   * Also: pectolase (wine-enzyme) Instructions: Place rhubarb in a bucket, pour over boiling water and let it stand for 1 min. Drain. Cut rhubarb stalks into pieces of 3-4 cm, and put them in the freezer. Defrost, and put the stalks in a large pot. Add 3-4 liters of water and bring to boil. Cool off and have it in the fermentation vessel. Add remaining water mixed with sugar. Cool to about 25 degrees, and add the yeast, yeast nutrient, pectolase and citric acid. Let the mixture ferment for 3 days, and then sift the pulp from the wine. Now the MAIN FERMENTATION begins Tip: - For all white wine, the stems must be peeled, otherwise you will get a ligth pink-color. - If you have an old type of rhubarb, it probably contains twice as much Oxal acid as newer types. - The later in the summer to harvest, the higher the acid content. Thumb rule: Harvest before Midsummer. - The more fruit (eg apple) or berries you mix the rhubarb wine, the weeker the acid content. - If you want to remove the acid completely, you can add 20 gr of purified chalk when the fermentation is about to end.   Then you probably need to add 50-100 g citric acid to ensure that the wine should not be tasteless bacause of acid-deficient.