Method#
- Pick rhubarb, wash and cut into 1-2cm chunks place in container (20:00 21/07/2021 after cutting 3.348 kg)
- Add sugar at a 5:3 rhubarb:sugar ratio (21:00 21/07/2021 2.009 kg of sugar was added, mixed and left to stand)
- Wait for 36-48 hours (13:30 23/07/2021 all sugar dissolved)
- Filter into demijohn (2.4L therefore ~0.4L rhubarb juice)
- Use two teabags in a jug, add 300ml of boiling water, brew for 5 min, remove bags and top to 300ml add to demijohn
- Add 10 grams of raisins
- Add one heaped teaspoon of yeast into 5L demijohn
- Add water at a ~1:1.2 rhubarb:water ratio to fill 5L demijohn (2.5L so more like 1:0.75?)
- Take some liquid and read with hydrometer (60)
Racked on 31st July, g read 0.988, eg (1.060-0.988)*131 = 9.4% abv
All but stopped growth by 3rd Aug; added 200ml and one teaspoon of sugar to the demijohn on 5th Racked on
Calculations#
A hydrometer measures the density of a liquid, water is 1.0. Lots of dissolved sugar is more dense, so would read higher eg 1.1, the hydrometer floats lower. Once sugar is converted to alcohol it reads lower as a water alcohol solution is less dense than water, and thus the hydrometer floats higher
(final gravity ‘FG’ - original gravity ‘OG’) * 131.25 = ABV%
References#
https://lovelygreens.com/rhubarb-wine-recipe/ https://andhereweare.net/make-rhubarb-wine/
