Fermenters Forum

DAY ONE
Boiled 1 gallon distilled water. Added 4 pounds of previously frozen rhubarb chunks (recipe calls for 3 pounds). Simmered until it was a thin rhubarb sauce - about 30 minutes.

Poured through a sanitized straining bag/sieve into the sanitized primary. Added 1.5 pounds cane sugar (3 1/3 cups) and 1.5 pounds corn sugar (4.5 cups). The corn sugar prevents the must from becoming too sweet, but still gives the yeast something to munch on.

Allowed the must to cool to 70 degrees. Tested at 1.094 SG and 1.35 Acidity. Added 1 tsp pectin, 1 tsp yeast nutrient and 1/2 tsp Red Star Montrachet yeast. Will let sit for one week.

ONE MONTH AFTER MOVING TO SECONDARY
I wanted it off the lees earlier, but didn't get to it. Racked yesterday.

I started a second batch exactly the same as this one about a week after this batch. That one was a bit more carbonated yet, but both tasted slightly sweet, even though most of the sugar was corn sugar (no sweetener).

June 10, 2022
About seven months after starting, bottled.

Both batches tastes very good, but also VERY sweet. Wondering if the yeast stalled, but I don't believe it did based on the hydrometer reading before placing in the secondary.

My guess? I followed the recipe, but didn't check SG before moving to the secondary. May have been above 1.005 for a sweet wine or 0.99 for a dry wine. Should have checked SG and left it in the primary a few more days so the yeast could have eaten more of the cane sugar.