Tuesday, 7 July 2015

Rhubarb Wine

Rhubarb Wine - July 2015

1 Gallon

2 kg sugar
Champagne Yeast

Pick, wash, cut rhubarb into 1" pieces.  Cover with water and heat to soften rhubarb.  Mash.  Let drain through strainer overnight.

Ladle juice into quart jars.  Pour 1-2 quarts of juice, including pulp, foam, and sludge into carboy.

Dissolve sugar in water and add to carboy. Top with water.  Fix air lock.

Day 2 - Add champagne yeast.

Strawberry Wine

 Strawberry Wine - July 2015

6 Gallons
Blueberry and Strawberry Wine
12 pounds strawberries (4 3L baskets)
4 kg sugar
Champagne Yeast

Hull strawberries.  Pulverize in blender.  Pour into carboy.

Dissolve sugar in water.  Allow to cool.  Pour into carboy.  Add water to fill carboy.  Fix air lock.

Strawberry wine
2kg firm strawberries
1.3kg sugar
About 4 litres cold water
1 tsp citric acid
Half tsp grape tannin
1 tsp yeast nutrient
General purpose wine yeast (follow the instructions on the packet)
No yeast if you want to follow a more interesting path!

Trim the greenery from the strawberries and remove any bruised bits. Wash thoroughly if you are going to add your own yeast. Mash them in a clean, food quality bucket with a potato masher. Mix in the sugar and a litre of water, cover and leave for a day or two. If you are trying wild yeasts, then leave for about a week.
Add one and a half litres of water and stir thoroughly. Strain the juice through a clean muslin cloth into a clean bucket, saving the pulp. Add another litre (approximately) of water to the pulp, stir and strain into the bucket (you can squeeze a little but not too much!). Stir in the grape tannin, citric acid, yeast nutrient and the yeast if you are using it. Siphon into a demijohn, making up any deficit with water. Add your bubble trap. Rack-off into a fresh demijohn after six weeks. Bottle when all fermentation has ceased and the wine has cleared.

5 Gallons

  • 12.5 lbs. strawberries
  • 1/8 tsp. sodium bisulfite
  • pectic enzyme (as directed on package)
  • 5 tsp. yeast nutrient
  • 1 tsp. wine tannin
  • 8 tsp. acid blend (0.60% tartaric)
  • 8 lbs. sugar
  • 1 pkg. Champagne yeast

5 Gallons
  • 25 lbs. strawberries
  • 1/4 tsp. sodium bisulfite
  • pectic enzyme (as directed on package)
  • 5 tsp. yeast nutrient
  • 12 lbs. sugar
  • 1 pkg. Lalvin D-47 Yeast or
  • Red Star Red Pasteur Yeast