StillSmart

I've just bottled 25 liters of Rhubarb Wine......look out for the first BBQ of the season..hic.hic..don't tell anyone we have another 25 liters to bottle.,
Bottled 5 liters of Elderflower last weekend.
The Outhouse Winery has arrived.

Ice please post the recipe and method
Cheers
P.s if you still have your air still it may be worth trying 4ltr

Cheers Bill...I'll sort it out tomorrow and post. and I do still have my airstill........worth a thought.

As promised Bill the recipe for Rhubarb wine, I've been doing fruit wines since I was 18/19 when I worked on a farm, and I must say I've always loved this one.
I've only used this method the last three years and everyone who gets a glass says how much they like it, some even ask if they can buy a bottle off me....it's always no.


Rhubarb Wine

To make 1 gallon

2kg Rhubarb
1.4kg Sugar
2tsp Pectolase
1tsp All purpose wine yeast
1tsp Yeast nutrient


Method

Wash and cut the rhubarb into chunks, freeze overnight and then the next day defrost in a bucket or FV.
When it has defrosted add the sugar and leave for 24 - 36 hours.
Strain the rhubarb liquor into a demi-john, add some cold water to the rhubarb and swill around to remove
all of the liquid - add this to the demijohn. Top the demi-john up with water - but only 3/4 fill as when fermentation starts it may overflow!
Also add the pectolase, yeast and nutrient. Fit an airlock.
When the fermentation has slowed down top the demi-john up with cooled boiled water.

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I throw the sugar in on top of the frozen rhubarb, and then just leave it alone for the next 48 hours....it's called the dry sugar extract method.
The sugar acts like salt on beef, it draws all the liquid out.

You will find when the time comes to drain the liquid off it helps to pour some boiling water over the rhubarb as this will help to dissolve the "lump" of sugar you will have in the bottom of your bucket, and only do a light squeeze of the rhubarb, there some acid or other that you don't want in your wine. So I tend to rinse with a drop of warm water then run that through a colander.

Thanks for taking the time Ice,I will give this one a go.they say if you distill it and age on charred oak it brings out a buttery flavour and makes a nice Irish style whiskey.
Cheers again Bill
Ps How long does it take from start to finish

From start to end about a month. then you need time to clear.
We've found over the last couple of years that after it's all finished and it's bottled, you can try a bottle at 3 months and you think... after 6 months it's then you hit the 9 months and it's ....

I've never thought about putting a bucket through a still.....if you do??? let us know..

I did rhubarb wine last year and it tasted like a whiskey to me! I'll be doing the same again this year!

This Rhubarb was started back last July....When we bottled it we did partake of a soupçon or two... We put a bottle in the fridge to chill and tried that in the week... for the Swmbo & I it hits the spot.

I've even did a little experiment whereby a glass was "fortified" just a smidgen..I liked it..the other half said she'd stay with the straight rhubarb.

We got the 2nd 25 litres bottled over last Sunday, along with a gall of Strawberry, gall of Banana (this is out of this world) Swmbo says it's all hers.. then finished of with a gall of Apple & Cherry....that's a bit sharp

I still have around 12/13kgs of Barb from last year in the freezer, got to get that going this weekend if poss...