As I previously mentioned on Google Plus (here) I'm making rhubarb wine based on the recipe I found here. The must went in sweet and slightly syrupy, and I was afraid I was making sugar water. I siphoned off the liquid today, getting a faceful of alcohol and yeast odors, and just over a gallon of pale, cloudy yellow wine.
It's strong, like a good dry Pinot Grigio, but only with a hint of rhubarb. I worry that the grape concentrate and sugar are basically overwhelming the rhubarb. We'll see in another few weeks or so when secondary fermentation completes and it clears.
I might do some campden tablets + juice (strawberry?) to give it some sugar and color.
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