strawberry rhubarb wine

tchuklobrau

any one have a recipe for this?

Atek

Jack Keller Does

tchuklobrau

ok so im guessing by a general lack of h20 and sugar that this ia a 1 gallon batch.

dmcoates

Did this turn out good. I am wanting a good Strawberry Rhubarb wine

tchuklobrau

have not tried yet local strawberries are just coming into season

dmcoates

Well i just made this wine.
I used 50/50 rhubarb/strawberries so i could make an even 5gal batch. It is done fermenting and is in secondary now. It is only 3 weeks old but all i can say is it is really tart now. I am sure it will mellow out, Or i really hope it does. The wine has a very nice dark pink color.

janzz

I made Rhubarb a couple years ago and it had an extraordinary amount of acid in it. As I recall, I added Calcium Carbonate to bring the acid level down. I would think that would account for the tartness. Especially if you added Citric acid on top of that as the recipe called for. Did you check your acid levels at all

dmcoates

I started mine 2 months ago. Tomorrow I'll rack it for the 2nd time. Here is the recipe for 5 gal:
rhubarb - 7.0 lbs
strawberries - 14.0 lbs
ginger root - 1/8 lbs
sugar - 6 lbs
water - 10 l
Welches white grape concentrate - 4 cans
pectic enzyme - 2.5 tsp
tannin - 1 tsp
hibiscus tea - 25 g
yeast nutrient - 3 tsp
yeast energizer - 1 tsp
calcium carbonate - 9.0 g
strawberry syrup - 1 l
yeast - D47
Campden tablets - 6
I cut rhubarb into 1" pcs and boiled in 5 l of water. I added CaCO3. I crushed strawberries and added Campden tablets, pectic enzyme and tannin. Sliced ginger root and mixed it in. I mixed grape concentrate and 6 lbs of sugar in 3 l of water. Brewed the 13 teabags of hibiscus tea in 2 l of water. All mixed in primary and left for cooling. Next day I pitched yeast, nutrient and energizer. Moved to secondary after 7 days of fermentation, adding 1 lb of sugar. Added 1 l of strawberry syrup after first racking. I will rack again tomorrow. The wine is pretty clear now, I'll let you know how it tastes.

Atek

No i dont check the Acid, i am guessing now i should have. I added 3 tsp of Citric for the 4.5 gal batch. I am thinking now that would be to much. Is it to late to add any CaCO3. I am going to rack it again in a few more weeks and stabilize it

janzz

My understanding is that it is always best to adjust the acid before you ferment it. It is also my understanding that it's difficult to check during the fermentation. I believe you can make adjustments afterwards, but it may effect the flavor.
You may also get a malolactic fermentation afterwards that reduces some of the acid. I have also had acid crystallize on the bottom of my carboy, but I think that was Tartaric acid (cream of tartar) and it was bulk aged for a long time.

janzz

Janzz do you have any pictures of this?

dmcoates

I didn't get to rack it this weekend as planned, but I'll snap some pictures and post them here when I'll get to it.

johnnyinseattle

Here is the wine:

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Shot at 2011-08-30

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Shot at 2011-08-30

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Shot at 2011-08-30
The wine has strong strawberry scent and taste with rhubarb acidity. No correction, just aging.
janzz

janzz

What was you TA on this? Mine had a strong acidity taste. I never checked TA before, but its a 1.0 % now. To me i think that might be to high. I am going to give it time to mellow out but if i dont like it after 6 months i was thinking about adding some K-Bicarb.

johnnyinseattle

Sorry to sound like a virgin wine maker, but when you say 1 cup of the frozen grape juice concentrate I am assuming you mean before the product is reconstituted for regular consumption, right?