Without varying extent (vinometer, hydrometer etc.).
Note that each fruit contains an amount of sugar after fermentation will be converted into degrees of alcohol.
Accurate measurements are done for me was using a refractometer, it allows us to follow the ripening of fruit and know are alcoholic and / or sugar.
In the case of rhubarb the average alcohol is + / - 2.6 ° where the value is 2.6 ° sugar * 17 g sugar (2.6 * 17) = 44.2 grams, 1 ° alcohol equals 17 grams of sugar per liter of juice.
Clean stalks with clear water, cut into 1 to 2 cm in length and place in freezer for several days.
This will crystallize the rhubarb and remove a maximum amount of juice with thawing and pressing. Thaw the rhubarb in a barrel maceration or seal by covering with plastic wrap or cheesecloth or paper towels crockery.
Before putting the ingredients (sugar, yeast and others) it is advisable to neutralize oxalic acid rhubarb. Dissolve 2 grams of calcium carbonate per liter or kilo of rhubarb juice. Mix for 10 minutes in 40% juice, then add the rest and stir again, let sit for 24 hours.
You can increase the amount of 2 g / L 3 g / L (6gr / L is max) because the average acidity of the rhubarb is + / - 13gr / L.
Your rhubarb wine has an acidity of between 7 and 8 g / L. For information must be 0.6 grams of calcium carbonate to neutralize acidity of 1 gram in 1 liter of juice.
Set 5 ml per 10 Kg pectolase rhubarb when it begins to thaw. To destroy the products useless and can rotate our wine.
After thawing, get the juices through a cheesecloth (yield 60 to 65%) or to the press (yield 90 to 95%).
the end of pressing let stand for 24 hours to allow the deposit to make the barrel of white chalk (calcium carbonate).
If you still see a whitish color, do not worry it will disappear as and when withdrawals (the lily tower bottoms and clarification).
by 10 liters of juice collected Must be put in the carboy:
5 grams of nutrients for yeasts . Sugar to be alcoholic. The calculation of
sugar along the alcohol you want.
Ex for 11 °, given by the formula that 17 grams of sugar in the juice of 1 liter is obtained 1 ° alcohol, 17 X 11 = 187 grams of sugar per liter of juice or 1 kg 870 for 10 liters. Result 11 °.
1 ° alcohol is 17 grams of sugar before fermentation, if you add water to your juice is the same 17 gr * 11 ° = 184 grams per liter of water.
rhubarb juice contains a quantity sugar or alcohol (+ / - 2.6 °) 2.6 * 17 = 44.2 grams of sugar per liter, which in this case should be removed from the 187 gr.
Where to stay so we could keep our accurate and 11 ° in the final, (187-44 = 143 grams per liter) X 10 = 430 gr 1 kg instead of 1.870 kg.
See tables; http://vinetfabrication.blogspot.com /
Products winemaking; http://vinificationduvinproduits.blogspot.com/
To twice the sugar, 50% after pressing (formatting carboy) and the other half after 4-6 days.
Ex (1 liter of rhubarb juice + half sugar before heating it in a pan and cooled to 20 ° C, 1 liter of juice and half sugar 4 to 5 days later). Warning
a temperature difference of more than 2 degree by adding the juice sweetened juice fermentation can cause an interruption of it.
The selected yeast Type:
Riesling (Dry). Sauternes (sweet wine). Bordeaux (wine demi-sec). Fermiblanc (for flavor)
Do not fill the carboy to more than four fifths of its capacity for fermentation.
Put it with a bubbler in a room at + / - 20 ° c temperature.
After 24 hours. fermentation starts and there is a release of carbon dioxide in the flask.
After + / - 1 month. fermentation is complete, it is a first extraction by siphoning the wine into a carboy more small to fill it up (to prevent oxidation of the wine).
Place the carboy equipped with a bubbler to the cellar to promote the clarification of wine.
We must use the winter to stick a wine (clarification), because the cold helps the settling.
After 1, 3 and 6 months cellar racking again. If the jug is not full you can add to bottled water.
After 1 year. When the wine is perfectly clear, to make a final racking and bottling.
before bottling to not take the risk of re-fermentation.
I did a test this year (2009) of a pure wine rhubarb juice and color after maceration (red)! And a windfall for a wine yeast sec.Pas too appreciate this yeast in the end! Attention has
fermentation, yeast reacting with great Chablis! When stirring daily. Super
the result with yeast Top Sauternes and pure juice.
I also planted rhubarb red or hope to make a rosé in 2011!
The site is run by Head Chef Damien
and Christopher
professeurs de cuisine en Lycée Hôtelier
http://www.750g.com/
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http://vinetfabrication.blogspot.com/
http://winepissenlit.blogspot.com/
http://verclechrist01.skyrock.com/
http://winegroseilles.blogspot.com/
http://wineprune.blogspot.com/
http://conseilfabrication.blogspot.com/
http://www.willemsefrance.fr
For a rhubarb red. Rheum rhabarbarum
http://www.audivin.be/
For yeast and others.
http://fr.wikipedia.org/wiki/Rhubarbe
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