How to Brew Rhubarb Wine - Method 2 - Stewed Rhubarb

[@hlily3]

I have a lot of rhubarb in my yard that I love to look at but hate to eat. Now I know what to do with it. Thanks so much for this!!

[@Brewbitz]

And 2 recipes for rhubarb wine too - www.brewbitz.com/pages/home-brew-recipes

[@lewiskrummen4134]

Made your red currant wine and it was a family favorite! Just got a few pounds of rhubarb from neighbor and thrilled to find this video. I plan to include raspberries and two apples of the redder, cidery temperment. Haha, wish me luck! Thanks so much for making these instructional videos

[@Brewbitz]

Look forward to hearing the results. Good luck 🤞

[@i.t5592]

I just planted 3 Victoria rubarb this year. Hopefully in 2 years time I can try your recipe. I tried your elderberry wine recipe last year and it was spot on. All the best cheers

[@Brewbitz]

Great. You should get a few stalks next year that you can use without over stressing the new plant. Or, go to the farm shop and get some rhubarb!

[@robertkadow3367]

Thanks - I am going to make strawberry rhubarb wine and have been thinking it would b easier to cook the rhubarb

[@user-cl9qe4rg7t]

So... perhaps a little modification to speed things along... only use 2.5 L of water to boil it and then add 2 L of refrigerated cold after. Going to try this cooked method with ~6kg (for 2 gal yield) of Rhubarb ... plus i am going to add about 300g of raspberry to ensure the colour is impressive. Cheers!

[@robjamessolo]

Interesting brew Davin - will give this a blast

[@Brewbitz]

Happy Brewing

[@karenlodge123]

Great video,but when do I put the Camden tablets in , it didn’t show it cheers 😊

[@Brewbitz]

Ah, good point. Thats when you rack the wine once fermentation is complete and you are wanting the wine to clear.

[@302475]

This vid is great, more people should see it!

[@Brewbitz]

Thank you. We have only just posted it. Hopefully lots more people will see it soon. Happy brewing.

[@shadcrow522]

A great video and teaching thank you very much.

[@spivealive1984]

Hi, wanting some advice on bottles. I currently use screw top bottles that friends and family save for me. Really easy to clean and to seal, and as they are free a really cheap option. But are these ok for storing wine for longer periods or should I be using a wax/heat shrink over the screw tops? Any advice or a video on options would be great.

[@Brewbitz]

The wax will help any possible movement of air.

[@r013nws]

Thank you for your videos, advices and fun to watch❤️👍 you are star⭐👏 bravo!!!!

[@stephenhegarty6032]

With the rhubarb…..could you add strawberries to balance the flavor and also to the fragrance as well ….if so when or how would /what fresh or frozen? Thoughts….thanks for the videos ☘️👏🏻

[@kevfit4333]

Aye.

[@asterixborden-koi6881]

Hi Davin hopefully will be giving this a go someone I know is going to give me some Rhubarb At what stage did you add the Campden tablet 🤔

[@Brewbitz]

That will be for the racking stage in a few weeks time.

[@markjasonwheeler]

When you say a gallon is that a us gallon or something different? And by the way, very good video really informative 👏 👍

[@Brewbitz]

Hi. I’m in the UK, so its a different gallon to the USA Gallon. Our gallon is 4.5 litres. Hope this helps.

[@mikepitman8029]

I am just making a gallon of this, great colour, smells great, Do you have a video for making Gooseberry Wine ?,

[@Brewbitz]

Hi. No video, but there is my recipe - www.brewbitz.com/pages/gooseberry-wine-recipe

[@mikepitman8029]

Brewbitz Homebrew Shop thanks for the recipe, do you have one for pear wine and also pear cider because we have a good amount on our tree this year, cheers Mike

[@helengrant4578]

So glad I found your videos (and shop). Very reasonably priced shop and really fast delivery. Trying a kit wine for my first attempt and then will hopefully graduate on to making something with fruit as loads of blackberries and elderberries growing in the woodland at the back of ours. I forgot to take a SG reading when I was doing the kit and have put the yeast in now so is it too late to do that now? 🤦🏼‍♀️

[@Brewbitz]

Cheers - Get in there quick :) Happy brewing

[@robjamessolo]

Hi Davin - I have some 100% grape juice - KEDEM made with Concord grapes from USA - says it has Potassium Metabisulphate in the ingredients - is this ok to use straight from the bottle to add to my starting juice or does it need to be boiled?

[@Brewbitz]

Hi. PM is also used to deoxygenate. It also helps keep the product stable. It should be fine to ferment. But to help the yeast get going, create a yeast starter, then add that. Happy brewing.

[@robjamessolo]

Cheers Davin - yes I’ll do that - got 3 bottles of it so going to make a brew and add enough sugar to get to around 12/13% - thanks again for your quick replies

[@garymortlock11]

I have been watching your videos and as a result I have ordered a load of wine making equipment 😁 . Just a quick question . I see people degassing red wine alot is this not important in white ?

[@Brewbitz]

Hi. Thanks. Degassing is only really needed if you are using finings.

[@mazbailey9609]

Hi I have a question. I did this recipe and I got to the stage where I put it in the demijon and put the airlock in exactly how you said but it's not bubbling I've checked every day for 3 days and still no bubbles. Before I put it in the demijon I did a gravity reading and it sank right down to 990 . I was wondering if it must have finished .?

[@Brewbitz]

Hi. The gravity reading is suggesting that the yeast have eaten all the sugar. However that’s not the end of the process. The yeast Carry on eating other compounds in the liquid and converting these to new compounds as they digest them. This is the beginning of the conditioning process. Leave it in the demijohn for a little bit longer as per the video and you should get a cracking wine. Happy brewing

[@sunryse111]

Is there a simple way to make any home made wine (red or white) into a sparkling wine? For example, bottling at 1010 ABV in a champagne bottle? (Your elderflower champagne video is excellent). Thanks, Davin.

[@Brewbitz]

Yep. Though id let it fully ferment, let it clear slightly, then bottle with 1/2 tsp sugar (champagne bottles) leave it for a secondary fermentation, then put it somewhere cool till perfectly clear.

[@SweetestFrauleinchen]

what do you think is the alcohol percentage of your wine?

[@brentwoodhornclub4092]

Just a question, but if you top up a fairly clear finished wine with unfermented must, aren;t you simply going to start up a small fermentation and cloud it up again? Asking for a freind.

[@Brewbitz]

Possibly. The biggest this is NOT to top up with water.

[@asterixborden-koi6881]

Hi Davin just been given some Rhubarb today just want to know what the difference is on method 1 to what you are making on this video I can’t find a link for your method 1 🤷‍♂️

[@Brewbitz]

Method 1 - kzbin.info/www/bejne/mpO1faxsp85rm9k Method 2 - kzbin.info/www/bejne/p2nWh2CVoKmMoNk

[@TomTomTomTom538]

Can we have an apple wine video please? And a tutorial on how to make it fizzy?

[@Brewbitz]

Will do.

[@matthewdoyle793]

I have a question about something that has happened I am making red wine and I am on day 3 and a beginner and I’ve just put my cooled boiling water in and now on the night time it keeps over flowing through the air lock but I think I put to much water in and it overflowed but I poured some out and carried on as usual was this where I messed up and also will an overflowing air lock affect anything because I have just been taking it out cleaning it fully and then putting it back in and it may be working I’m just making sure that I’m doing it right 😬❤️ Also do you have any tips on stopping an overflowing air lock and does it happen to you 🤘🍷

[@Brewbitz]

Hi. Watch our video on Airlock or No airlock - that might give you an insight as to what you can do to avoid it happening again. And, hopefully your wine should be ok even though youve had some airlock issues. Hope that helps

[@markroberts3443]

I’m about half way through initial fermentation and first time trying this. It smelt beautiful before adding the yeast but now it’s a bit funky, is that normal? Cheers and cracking videos!

[@Brewbitz]

Yep. Thats normal. Be patient.

[@markroberts3443]

@@Brewbitz nice one thank you!

[@bruderjr]

Would love to try your recipe. Do you need to be more precise with the teaspoons you're using for your additives? Would it be a teaspoon, a tablespoon or could you possibly provide the number of grams of each additive please. Also, you mentioned Camden tablets at the beginning but never described where they are used during the process. Thanks. Great video.

[@Brewbitz]

Hi. A teaspoon is 5grams / 5ml. A tablespoon is 15g/15ml The Camden tablets will be used when you rack the wine later in the process

[@bruderjr]

@@Brewbitz Thank you.

[@coastalcreative69]

Hi started my rhubarb on 12th May, it seems like it’s finished fermentation already? I will test with hydrometer but surprised it has finished already. Is this normal??

[@Brewbitz]

Hi. Depending on the yeast, the sugar, the temperature, yes it can ferment faster or slower. However, still follow the recipe, as the yeast dont just eat sugar. They consume other compounds too. Hope this helps.

[@coastalcreative69]

Brewbitz Homebrew Shop hi thanks for replying. Put on window sill in the sun and it’s started to bubble again slowly. So maybe just required a little more heat. Thank you

[@grahamcoughtrey1556]

Hi Davin I have question not related to this video though. I brewed up a beer kit and bottled the beer. Although the beer is drinkable it is a little cloudy and has a slight yeasty flavour plus it's no very fizzy. What have I done wrong? Thanks Graham

[@Brewbitz]

Hi Graham. Sounds like thats pretty normal. The haze could be the yeast. You could try adding finings.

[@spivealive1984]

Can you advise what would happen if you brewed a wine kit with the yeast it comes with, then when fermentation has stopped you added more sugar and another sachet of yeast. Asking for a friend, as I didn’t think it was the best idea.

[@Brewbitz]

You can use multiple yeasts in a single brew. Different strains of yeast add different characteristics to a finished brew. Some Belgian beers use 3 strains of yeast in 1 beer.

[@mandh14]

I always think yeast nutrient smells like Ready Brek!

[@Brewbitz]

Hahaha

[@asterixborden-koi6881]

Great video Davin What have you got on your Feet 🦶 😆

[@Brewbitz]

Hahaha. Those are Vibram. I wear them running mainly.