Fermenters Forum

Day 1
1/16 tsp potassium metabisulfate
4 1/2 c cane sugar (2 pounds - 1/4 pound less than called for)
3 pounds frozen rhubarb

Placed all into a primary to sit for a few days. Will mash prior to adding spring water and additional ingredients.

Three Days Later
Squeezed out entire bag of rhubarb and discarded.
Tested Acid - 0.4%. Added 1 1/2 tsp acid blend to reach 0.6%
Tested SG - 1.060. Added 1 1/2 cups of sugar to reach 1.080.
Added 1/4 packet of Pasteur Red yeast (Didn't have Montrachet that many recommend.)

Also added the tannin, nutrient, 7 pints of spring water and 1/4 pt (1/2 cup) of white grape concentrate.

TEN MONTHS LATER
Finally racked for the first time. Oops.

Not a lot of flavor, but some. Doesn't necessarily taste of rhubarb. Not tart though. Just right amount of acid. After racking, topped with rhubarb primary juice that had been refrigerated. Degassed.

Let's try four-five pounds of rhubarb per gallon next time for flavor. Always freeze and then thaw first.

ONE YEAR AND THREE MONTHS AFTER STARTING

Strong alcohol. Slight amount of flavor. Adding the final 1/2 cup of rhubarb primary.

Bottled March, 2017
Not the strong alcohol flavor, slightly acidic, but not much rhubarb flavor either. Hard to describe, except rough. It is a blush color.

Drew up some wine and added 1/16 tsp potassium metabisulfite to kill off any yeast and max 1/2 tsp wine conditioner/gal to stabilize and sweeten slightly.

Bottled and degassed each bottle twice with a plunger. Drew off a bunch of CO2.

February 2019
Doesn’t taste like much of anything. Sort of weird, bitter and not good at all.