1 Gallon 2/3 Rhubarb-1/3 Cherry (November 8, 2008)

[jeskremer]

DAY ONE

1 pound sour cherries (3 c)
2 pounds rhubarb (8 c cut up)
7 pts water
2 1/4 pounds suger (5 c)
1/4 tsp tannin
1 tsp nutrient
1/4 tsp pectic enzyme
1 campden tablet
acid blend
1/2 cup white grape concentrate

Acid tested at 0.6% - no acid blend needed.

TWELVE HOURS

Added Red Star Premier Cuvee yeast

[jeskremer]

SIX DAYS

Check SG daily. Funneled into secondary at SG of 1.020. Attached airlock after allowing majority of CO2 to blow off.

[jeskremer]

TWO MONTHS, TWO WEEKS

Racked off of the lees. Topped off with 8 oz tap water.

[jeskremer]

EIGHT MONTHS

OK Flavor.

Racked, added 6 oz. cold water, 1/2 tsp of potassium sorbate, 1/8 tsp of potassium metabisulfate. Added 1/4c sugar. Degassed and placed under airlock.

[jeskremer]

NINE MONTHS, TWO WEEKS

Bottled