Post by box on Sept 21, 2010 8:06:39 GMT -5
Schwank you should post yours so we can compair them:
23lbs of rhubarb cleaned, cut into 1 inch chunks and frozen till needed then fully thawed
2.2 Gallons of Pinapple Juice
10.5 Lbs Sugar
4 campden tablets
1.5 tsp Precipitate Chalk
2 tsp Tannin
3 tsp Nutrient
1.5 tsp Acid Blend
Water to approx 6.25 gallons (we used about 1.5 gallons)
2 pkg Cote de Blancs wine yeast
All the rhubarb was thawed and pressed creating about 2 - 2.5 gallons of juice which was ran through a straining bag as was the pinapple juice to reduce pulp in the primary(hopefully to reduce sediment). All ingredients, except yeast, were mixed well and allowed to sit overnight to make sure any wild yeast is dead from the campden tabs. Yeast added after 12 hours.
Hopefull fermentation schedule:
9/20 s.g. = 1.094
@ 1.040 or less transfer to secondary 6.5 gallon fermenter
@ 1.000 transfer then stir to release CO2
After 1 month transfer and add Bentonite
After 1 month transfer and add Isinglass
After 1 week cold crash
After 3 weeks slowly warm, sweeten with approx 1 lb sugar and bottle with stabilizer and campdon
23lbs of rhubarb cleaned, cut into 1 inch chunks and frozen till needed then fully thawed
2.2 Gallons of Pinapple Juice
10.5 Lbs Sugar
4 campden tablets
1.5 tsp Precipitate Chalk
2 tsp Tannin
3 tsp Nutrient
1.5 tsp Acid Blend
Water to approx 6.25 gallons (we used about 1.5 gallons)
2 pkg Cote de Blancs wine yeast
All the rhubarb was thawed and pressed creating about 2 - 2.5 gallons of juice which was ran through a straining bag as was the pinapple juice to reduce pulp in the primary(hopefully to reduce sediment). All ingredients, except yeast, were mixed well and allowed to sit overnight to make sure any wild yeast is dead from the campden tabs. Yeast added after 12 hours.
Hopefull fermentation schedule:
9/20 s.g. = 1.094
@ 1.040 or less transfer to secondary 6.5 gallon fermenter
@ 1.000 transfer then stir to release CO2
After 1 month transfer and add Bentonite
After 1 month transfer and add Isinglass
After 1 week cold crash
After 3 weeks slowly warm, sweeten with approx 1 lb sugar and bottle with stabilizer and campdon