Fermenters Forum

Day 1 (Monday, September 12)
Boiled 4 cups spring water and 12 cups tap water with the 4 pounds rhubarb until it turns into rhubarb sauce. Strain into sanitized primary. Let cool.

Tested acid with a strip at 3.6-3.7.

Tested SG after adding 3 cups corn sugar and 3 cups cane sugar (3 pounds total). 1.095.

ONE WEEK
Racked last night. Tasted pretty sweet, but it was dried out at 0.985 SG.

2 1/2 MONTHS AFTER PUTTING IN SECONDARY
OK. Slightly earthly flavor. Still not a ton of fruit flavor, probably overpowered by alcohol.

Acid seemed good on the pallet.

Mixed 1/2 tsp potassium sorbate with a little bit of the wine and then added to the entire batch. Added 3 cups of apple/grape juice to back sweeten and add more fruit flavor. Stirred. We'll see what that does.

TWO MONTHS LATER
Tasted. Fruity, but maybe a little too sweet now? Try a little less juice next time. Maybe half the amount first.