Rhubarb wine colour, smell and muslin

[redser]

Thanks again Andy. Another begginers question if you dont mind. Keep reading how important it is to keep everything sterilised and to use a test jar when taking a reading. But wont I loose a lot of wine if i keep filling the jar to take a reading? Or do you just pour it back into the demijohn?
Thanks

[Samurailord]

Hi Redser

Steralisation is the most important thing to do when making wine - absolutely everything that youe wine touched should be sterile, otherwise you run the risk of introducing foreign bacteria and/or wild yeasts that can give an off flavour and spoil your brew.

Once you have taken a reading you can pour everything back into the demi john, but try to keep a tiny amount for a taste test. This will help you to establish when all the sugars have been used up, and to also make sure that nothing has contaminated the brew.

Don't worry if it is a bit too acidic or has an overpowering chemical taste - these fade with aging - just bottle and leave to 6 months then try another taste. If it is still not to your liking then re-seal the bottle and wait another 6 months or more.

Andy

[ohbeary]

Bottle Bombs, when fermentation is as complete as you require, rack off sediment and dose with 1 campden tablet or 1 tsp 10% sodiummetabisulphate solution and 1/2 tsp potasium sorbate, the sulphite protects against bacterial infection and will scavenge any free oxygen, the pot sorb will ensure no refermentation by inhibiting budding of the yeast, if you do not want to use sorbate nonfermentable sugars such as glycerine can be added to smooth the finish and sweeten the wine.
Colour, Rhubarb when young makes a nice pink colour that just seems to fade whatever we do to it, freezing and draining the juice is a good way to go with any rhubarb, later growth will be more acidic and take longer to mature but in all cases at least 1tsp pectolase or 1/4 tsp Rohapect VRC per gal is a good idea, Rhubarb makes a very willing top-up wine as it will happily take on the characteristics of whatever you add it to, lots of it this year!, what are you waiting for?, the starters pistol?, get picking and fermenting....

[Feral007]

This is getting so complicated I think I'll just pop down to the bottle-0.

[redser]

Thanks to both of you, great info.

[redser]

So last night I racked the wine and took a SG reading. It came out sac zero (I'm using a sacrometer which is the same as a hydrometer just with a different scale). It comes with a conversion table. Basically that means it is completely dry. I tasted it and indeed it is dry. But I expected it to be sweet as I used 3 lbs sugar. Why would be this be dry? Is it down to the type of yeast I used maybe? I used this one ...

Super Wine Yeast Compound 60grm

Which yeast would you use for country wine?

I had to top up with a half pint syrup so hopefully that will get it going a bit and leave some sweetness as I had hoped for.

Thanks, appreciate any insights.

[alldigging]

Is it not too late to be making rhubarb wine?

(or does oxalic acid not matter in wine?)

[Two_Sheds]

I expected it to be sweet

Is this any help?

"I try not to start any higher than about 1080 (the SG). Once this has fermented out I keep adding more grape concentrate and/or sugar, until the yeast cannot take it any more. The wine can then finish up anywhere between 1010 and 1040 depending on how brave you feel"

[redser]

Is it not too late to be making rhubarb wine?

(or does oxalic acid not matter in wine?)

Well I started it in July so it's over 2 months old at this stage.

[redser]

Is this any help?

"I try not to start any higher than about 1080 (the SG). Once this has fermented out I keep adding more grape concentrate and/or sugar, until the yeast cannot take it any more. The wine can then finish up anywhere between 1010 and 1040 depending on how brave you feel"

Yes and no Sauternes looks like a yeast to use for dessert wine, I'll try that in future. Also shows me how much of an art wine making can be! Googled yeast types, yikes!
I'm confused about something, how can I calculate the final alcohol if I keep tinkering with the sugar content along the way. Do you just take regular readings and record the lowest one as your final reading before it starts going up again and disregard those as pure sweetness?
I guess only lots of experience can teach you.
Thanks

[Two_Sheds]

how can I calculate the final alcohol

I just guess

Really, I just keep adding the sugar until it stops blupping


Hazel of The Hill (amongst others) know far more than I do about homebrewing. You could try searching their older posts/threads, or PM them

[redser]

Thanks TS. After some more reading I think my theory is right. So long as I take regular readings I should be able to tell when the yeast is dead and fermentation stops. After that it's just a matter of trial and error for sweetening. Do you know what yeast you used for your raspberry?
Cheers

[Two_Sheds]

I just checked. I used a burgundy yeast for the sweeter version, and a port yeast for the drier one.

I started a new batch last night, and used a sherry yeast and more sugar. I was also too greedy and put 3 gallons in my bin: this morning the kitchen floor is pink and sticky

[redser]

You need a bigger bin! Going to get experimental with yeasts from here on in as I'm picking up 6 demijohns in a couple of days. Out of raspberries but T-bags should keep me busy over the winter. Thanks TS