You may find that this wine will be hard to clear. The boiling water will set the pectins in the rhubarb - You can rectify that by adding pectic enzyme. The enzyme will break down the pectins. Also, I think the ginger powder will be a challenge to get to fall out of solution when you are ready to bottle. Neither are a problem if you are OK with hazy wines, but if you like clear wine you might consider using fresh ginger and simply chopping it. But love your videos. Love your approach to wine making.
Sounds lovely! I gave up making my own wine and bear years ago - but brings back memories! Now - it's more rhubarb and ginger jam! Enjoyed watching though even if I no longer partake!
Lol at the baby fermentation bucket. I saw a sign about 3 days ago by a house that said ''to let'' and I know with a bit of tipex I can turn it into ''toilet''.
Loving the videos here as always. I'm wondering, as a complete newb to wine making, I notice you don't add anything chemically to your wines. No campden tablets, yeast nutrient, pectolase etc. Is this just personal preference, and if so, is there anything you need to watch out for by not adding these in? Thanks for the great videos!
The taste test and review of this delicious rhubarb wine can be found here:- th-cam.com/video/PxdcEh0Nrvc/w-d-xo.html
The sweetest wine making video I have ever seen. ☺️
Not sure why you let it age for a year?
I want it right away!! My apple wine recipe is ready to drink in a few weeks.
Crisp, clear and delicious.
;) Partly because I have too much wine and not enough friends to help me drink it all
@@HappyHomestead >> Ok, Friend , Ill be right over. Cheers, mate. I just
cut 3 kilo fresh rhubarb. Game on !!
Great video, made me smile
You may find that this wine will be hard to clear. The boiling water will set the pectins in the rhubarb - You can rectify that by adding pectic enzyme. The enzyme will break down the pectins. Also, I think the ginger powder will be a challenge to get to fall out of solution when you are ready to bottle. Neither are a problem if you are OK with hazy wines, but if you like clear wine you might consider using fresh ginger and simply chopping it. But love your videos. Love your approach to wine making.
Sounds lovely! I gave up making my own wine and bear years ago - but brings back memories! Now - it's more rhubarb and ginger jam! Enjoyed watching though even if I no longer partake!
Really enjoy your videos...
Lol at the baby fermentation bucket. I saw a sign about 3 days ago by a house that said ''to let'' and I know with a bit of tipex I can turn it into ''toilet''.
Where did you get the yeast from?
Making this one today. Rhubarb has been a disaster in the past so fi gers crossed
Loving the videos here as always. I'm wondering, as a complete newb to wine making, I notice you don't add anything chemically to your wines. No campden tablets, yeast nutrient, pectolase etc. Is this just personal preference, and if so, is there anything you need to watch out for by not adding these in? Thanks for the great videos!