A Tiger Barn Cattery Wine Recipe

If you grow your own rhubarb, you know how few ways there are to use it ... you can't even give it away some weeks. A decent rhubarb wine recipe will get rid of 4 pounds into one demijohn without any fuss. This recipe is a perfectly good rhubarb wine recipe, I just messed mine up as it didn't clear so it'll be used for topping up in 2012.

4 Lb of Rhubarb cut up in small pieces
2-3 Lb sugar

In a muslin bag:
1 Lb of Raisins
1 piece of root ginger, bruised
1 dozen cloves

1 crushed campden tablet

1 tsp Pectolase
2 tsp TronOzymol
Gervin's Varietal D yeast

As a rule of thumb for adding sugar: Use a hydrometer and add sugar only a few Oz at a time. Aiming for a starting point around 1.085 is perfectly adequate to end up with a 90 point drop and a 12% wine almost guaranteed.

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This is the first and probably the last rhubarb wine I'll ever do. I have a huge crown of 'Lovington' rhubarb and by August had ran out of things to do with it. I couldn't give it away and it was still growing onwards outwards and upwards. I'd almost filled one of those horrible green plastic garden centre composters with the catflap in the base with all the larger leaves and stalks as I tried to tidy her up. I've got nothing against Rhubarb or Spinach or Mint, but left to their own devices they are a menace to the surrounding area ... ok, so they aren't dandelions in the lawn or ground elder in your potatoes or Japanese knotweed around your pond, but they still need herding into shape and place.
I've taken to freezing all my fruit before use - I'm convinced it makes crushing previously rock hard crab apples with the fingers easy after thawing. As it does squishing fleshy damsons into giving up their stones with ease. Of course, I froze the rhubarb because it's easier to slice thinly if it's hard :)

Wednesday 3rd August 2011

Picked 4 Lb of 'Lovington' Rhubarb and froze it.

Thursday 3rd August 2011

4 Lb of Rhubarb cut up in small pieces
2 Lb sugar

Saturday 6th August 4 PM

Strain juice & add Water to 1 gallon
1 Lb of sugar

In a muslin bag:
1 Lb of Raisins
1 piece of root ginger, bruised
1 dozen cloves

1 crushed campden tablet

Sunday 7th August 1 PM

1 tsp Pectolase
1 tsp TronOzymol
Gervin's Varietal D yeast
SG: 1.090

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Wednesday 10th August 6 PM

SG: 1.030

Thursday 11th August 2011

Transferred into Demijohn.
Added 1 pint of Bramley Apple for flavor.
Reserved 1 pint of top up Rhubarb
SG: 1.020

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Saturday August 27th 2011

1st Rack
SG: 0.996
Topped up with Spicy Bramley Apple reserve

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Monday 19th September 2011

SG: 0.996

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Wednesday 19th October 2011

2nd Rack - Added crushed Campden tablet
SG: 0.992
(1090 - 992 + 4) = 98 / 7.4 = 13.2%

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This wine has the dubious distinction of being my only disaster. In 3 months it's made no attempt to clear properly and it's taking up a demijohn for very little good reason. I can only think that I wrote down 1 tsp of Pectolase, but actually forgot to add it. I think that's why the wine never cleared for me, it's a Pectin Haze. This rhubarb wine recipe is great in the right hands ... I make the mistakes so you don't have to :)
I'll try to reuse some of it in other experiments during 2012

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