the fencing and bamboo is to keep the dog out. She likes to trample the bleeding heart. I am not entirely certain it will survive the year without being trampled, the silly thing seems to enjoy it rather a lot and comes back bigger and better every year.
I was worried about the rhubarb because we had to move it last year...guess i don't need to worry any longer....
Actually, it is big enough to begin picking already. Lots of Rhubarb Pie, maybe some rhubarb wine.
Recipe Type: All Grain
Yeast: wine yeast
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 1
Original Gravity: 1.095-1.110
Final Gravity: .990-.996
Boiling Time (Minutes): 1
Color: White
Primary Fermentation (# of Days & Temp): 5
Secondary Fermentation (# of Days & Temp): months
3 lbs. rhubarb (stalk only)
1/4 pt. white grape concentrate or 1/2 lb. of light raisins (chopped)
7 pts. water
2 1/4 lbs. sugar
1/4 tsp. tannin
1 tsp. yeast nutrient
1 campden tablet (crushed)
1 tsp. pectic enzyme
1 pkg. wine yeast (champagne) I used Montrachet
Use stalk only. Freeze fruit and then place in mesh bag and tie up. Place in primary and let thaw. Dissolve sugar in a little boiling water and dissolve campden and pour over fruit. Let sit 2-3 days, stirring daily, and keep pimary covered. Then, strain fruit out and discard. Add all other ingredients (using cold water) except yeast. Cover. 12 hours later, add yeast and stir well. Cover loosely with a towel. Stir daily, breaking up cap. When s.g reaches 1.020-1.040, rack into secondary, top up if needed, and attach airlock. Rack as needed, adding campden every other racking. This throws alot of lees, so you may need to rack as early as two weeks. When there are no lees for at least 60 days, and the wine is clear and done fermenting, it is ready to bottle. Tastes best after at least one year.
Dry, this tastes a bit like pinot grigio. You may prefer it sweetened, but I don't sweeten.
Yeast: wine yeast
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 1
Original Gravity: 1.095-1.110
Final Gravity: .990-.996
Boiling Time (Minutes): 1
Color: White
Primary Fermentation (# of Days & Temp): 5
Secondary Fermentation (# of Days & Temp): months
3 lbs. rhubarb (stalk only)
1/4 pt. white grape concentrate or 1/2 lb. of light raisins (chopped)
7 pts. water
2 1/4 lbs. sugar
1/4 tsp. tannin
1 tsp. yeast nutrient
1 campden tablet (crushed)
1 tsp. pectic enzyme
1 pkg. wine yeast (champagne) I used Montrachet
Use stalk only. Freeze fruit and then place in mesh bag and tie up. Place in primary and let thaw. Dissolve sugar in a little boiling water and dissolve campden and pour over fruit. Let sit 2-3 days, stirring daily, and keep pimary covered. Then, strain fruit out and discard. Add all other ingredients (using cold water) except yeast. Cover. 12 hours later, add yeast and stir well. Cover loosely with a towel. Stir daily, breaking up cap. When s.g reaches 1.020-1.040, rack into secondary, top up if needed, and attach airlock. Rack as needed, adding campden every other racking. This throws alot of lees, so you may need to rack as early as two weeks. When there are no lees for at least 60 days, and the wine is clear and done fermenting, it is ready to bottle. Tastes best after at least one year.
Dry, this tastes a bit like pinot grigio. You may prefer it sweetened, but I don't sweeten.
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