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Apple Wine
Rhubarb
Wine
Ingredients
for 6 US Gallons (23 Liters)
Preparation
Gather
all necessary Equipment
See
Basic Winemaking Equipment
Clean
everything with a sulphite solution
Unit Converter
Ingredients:
Rhubarb - 15 pounds (2 Kilograms)
Sugar -
10 pounds (4.5 Kilograms)
Vintner-s
Grape Concentrate - 9 ounces (250 mL)
Muslin
Fruit Straining Bag - 1 each
Acid Blend
- 2˝ teaspoons
Pectic
Enzyme - 2˝ teaspoons
Yeast
Nutrient - 3 teaspoons
Campden
Tablets - 3 each
Super-Kleer
Finings 2 fluid ounces (60 mL)
Potassium Sorbate
1˝ teaspoons
Tannin
- 1 teaspoon
Yeast
Lalvin EC1118 - 1 package
1. Wash the rhubarb with a sulphite solution
1
campden tablet per 16 fluid ounces (500 mL) water.
2. Cut the rhubarb in 3
inch (8 centimeter) pieces.
3. Freeze the rhubarb for 48 hours.
4. Place the frozen rhubarb in a
fermenter.
5. Pour 1 gallon (4 liters) of warm water over the rhubarb.
6. Place the
sugar into 1 gallon (4 liters) of boiling water and leave to cool.
7. Pour the sugar mixture into the
fermenter.
8. Add the grape concentrate, yeast
nutrient, pectic enzyme and tartaric acid and mix well.
9. Cover the fermenter.
10. Crush the fruit and add the yeast.
Take a specific gravity reading with a hydrometer. It should be
between 1.06 - 1.075
11. Strain the must through the
Nylon
Straining Bag.
12. Rack the must to a 6 gallon (23 liter)
carboy and fit an airlock on the carboy.
13. Let stand at 75°F (25°C) for 28 days.
until fermentation is complete. Take a specific gravity
reading. It should be between 0.996 - 1.000.
14. Add the Super-Kleer Finings.
15. Move the carboy to a cool place
60-68 °F (16-20 °C) to clear. Let stand for a month.
16. Rack the wine into a clean carboy and add
a crushed Campden tablet. Refit the airlock and put it in a cool place
again. If needed, rack again.
17. Your wine is now ready
for bottling. To give your wine a professional appearance, it is
recommended to filter before bottling. We highly recommend the use of
the EuroFilter™ Electric Wine Filter for this purpose
See
EuroFilter
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