Rhubarb wine question please

[Headfry]

I seem to recall that you should not use the first young rhubarb for wine making...? is this correct please.

[Flummery]

The first rhubarb is not so acid - so therefore I'd say it's better for wine making. They reckon if you use rhubarb after May you have to add something to reduce the acid in it - precipitated chalk or something - your wine book will tell you.

[Hazel at the Hill]

I seem to recall that you should not use the first young rhubarb for wine making...? is this correct please.

I've not heard that, HF - I make a couple of batches of rhubarb wine each year & the difference between the first & second batches is that the first batch is sweeter thus needing less sugar.

Of course, that might be that the second batch uses big old stems which would be rather sharp to eat, and the earler batch uses younger (sweeter?) stems.

Oh, and try to use really red stalks if you want a more rose coloured wine.

Sorry - not sure if that helps.

[Hazel at the Hill]

Right - CJJ Berry says this about rhubarb wine:

'The acidity of rhubarb is very high but it is possible to make excellent light wines if you keep the fruit content low & employ the 'dry sugar' method of juice extraction. The wine is best made in May with young rhubarb; at other times of the year jellification sometimes seems to occur'

[Headfry]

Ahhhh thats right Hazel, I have it mixed up, I remember now thank you! I have CJJ at home ......roll on May, I really want to get more wine going. I hope to bottle the Medlar wine this weekend - if it tastes ok of course.
Thanks Flummery for your help too

[Scunny Zeb]

I cut my rhubarb into about inch chunks and bag and freeze for a couple of days.
Then I just snip off a corner of the bag and place the whole thing in a funnel on top of the DJ cover with a clean tea towel and leave to thaw.
I dont squeeze the bag at all that way I get just the pure juice.

I time it so the wine is nearly finished when the elderflowers are in full bloom, that way I can add a handful of elderflowers and the ferment is not that vigorous that it blows all the bouquet out the airlock.

[burnie]

http://www.growfruitandveg.co.uk/gra...wine_2365.html
this is an excellent wine and quick too