I am seriously jealous of your hydrometer having broken mine a few years ago and here it really is $30 to replace. I will have to check online (completely unsure why that did not occur to me before) and hope the shipping is not prohibitive.
I have never attempted a pure rhubarb wine before. Mine are usually blended (rhubarb/apple/grape being the most memorable of the lot as I recall) due to my fear of the acidity. Having just completed a small batch of Banana lemon to the age where it is actually quite good and the lemon having mellowed considerably compared to the tongue shrivelling it was when bottled I think have to give it a try. None of my books have ever mentioned chalk for acidity, various egg parts and just letting it age, yes. Chalk no. I will need to look that up I think. Thanks for the tip.
I like the idea, myself, as I do not much like the flavor of oxalic acid.
Banana lemon wne sounds almost frightening.
My main principle with wine, jam, vinegar,and dried fruit is that the fruit must be free -- because, living where I do, spending money on fruit is ridiculous. (yeah, rhubarb is a stem, not a fruit, but we treat it like a fruit) Though it means I have a hankering to experiment with some pretty strange fruit -- manzanita, for example.
Oh, this wine only lives in the bucket for a week or so, then I sttrain it off the must and put it into carboys for secondary fermentation. All very pro (snicker).
I started this because the plum tree is quite serious about proving to the world that the little trees are respectable producers too and can in fact out-produce any big tree in seven counties, want to make a bet? The first idea was I would make plum vinegar, but when we tasted the intermediate step we decided to make wine the next year. And by we I mean I, with the nice fellow kibbitzing in a helpful manner.
wow, sounds so nice and fun to be able to make your own wine from plums in your backyard >"< I'm a city girl so of course I can't afford to buy my own house nevermind a house with a backyard...
My mom made plum vinegar before though, from plums she bought from the markets, left it for a year before we drank it. I love plum vinegar~
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I have never attempted a pure rhubarb wine before. Mine are usually blended (rhubarb/apple/grape being the most memorable of the lot as I recall) due to my fear of the acidity. Having just completed a small batch of Banana lemon to the age where it is actually quite good and the lemon having mellowed considerably compared to the tongue shrivelling it was when bottled I think have to give it a try. None of my books have ever mentioned chalk for acidity, various egg parts and just letting it age, yes. Chalk no. I will need to look that up I think. Thanks for the tip.
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The Rhubarb Compendium recipes
Jack Keller's recipes (scroll down) and another one
I like the idea, myself, as I do not much like the flavor of oxalic acid.
Banana lemon wne sounds almost frightening.
My main principle with wine, jam, vinegar,and dried fruit is that the fruit must be free -- because, living where I do, spending money on fruit is ridiculous. (yeah, rhubarb is a stem, not a fruit, but we treat it like a fruit) Though it means I have a hankering to experiment with some pretty strange fruit -- manzanita, for example.
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I started this because the plum tree is quite serious about proving to the world that the little trees are respectable producers too and can in fact out-produce any big tree in seven counties, want to make a bet? The first idea was I would make plum vinegar, but when we tasted the intermediate step we decided to make wine the next year. And by we I mean I, with the nice fellow kibbitzing in a helpful manner.
My plum tree makes me very happy.
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My mom made plum vinegar before though, from plums she bought from the markets, left it for a year before we drank it. I love plum vinegar~
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