Hmm... I made a post earlier, but it looks like it didn't show up.

Anyway, here it is again. I won't cut-and-paste my procedure into the post,
in case that was what caused the problem.

It's been 2-1/2 months since I last racked my rhubarb wine (Nov 16). It's
been sitting in the basement wine cellar, where it's cool, but not cold.
There is a bit of sediment in the bottom, but the wine is still cloudy/hazy.
What should I do next?

I've made Rhubarb wine - is this the first time you've racked it? When did
you start the wine and what was your starting SG,and have you taken a SG
reading lately?
Darlene

"Dan" > wrote in message
...
> Hmm... I made a post earlier, but it looks like it didn't show up.
>
> Anyway, here it is again. I won't cut-and-paste my procedure into the
post,
> in case that was what caused the problem.
>
> It's been 2-1/2 months since I last racked my rhubarb wine (Nov 16). It's
> been sitting in the basement wine cellar, where it's cool, but not cold.
> There is a bit of sediment in the bottom, but the wine is still
cloudy/hazy.
> What should I do next?
>
>
>

Hi Dar. It looks like my posts lagged on their way to here. I see my
original post, which contained my procedure, but I guess you don't see it.
Here it is again:
(I hope you get THIS post, LOL)


.. 30 lbs frozen rhubarb

.. 14 litres cold water

.. 1/2 tsp potassium metabisulphite



.. 17 lbs finely granulated sugar

.. 4 litres boiling water



.. 450ml Realemon juice

.. 2 tbsp yeast nutrient

.. 1/2 tsp tannin

.. 2 packages wine yeast





NOTE: If using pre-washed and ½" pre-cut frozen rhubarb (which is MUCH
easier to crush), be sure to thaw in a container since juice is sure to leak
from the bags.



October 10, 2003

Crush in a small container in small quantities with a piece of sterilized
hardwood. Divide equally between two primaries. (30 lb of rhubarb produced
22 lb of juice and 8 lb of pulp). For each primary, dissolve ¼ tsp potassium
metabisulphite in 1 litre of water and pour over rhubarb. Add an additional
6 litres of water to each primary. Stir. Cover primaries with a towel and
let sit for three days, stirring daily.



October 12, 2003
Dissolve 17 lbs of sugar in 4 litres of boiling water. Allow to cool.



Strain rhubarb through a nylon straining bag and squeeze as much liquid as
possible from the pulp. Discard pulp and return juice to a single large
primary. Stir in cooled sugar water, lemon juice, nutrient, and tannin.
Split equally between 2 glass carboys, pitch a package of yeast into each
and fit with blow-off hoses.

(When yeast was pitched, batch was at 70', so I put the heating coil around
them. There ended up being no foaming, so airlocks would have worked in lieu
of hoses.)

Starting TA was 7.0

Starting SG was 1.092



October 26, 2003
When fermentation settles down (5-7 days), set aside in cool place until
wine begins to clear.

(Been busy with work. Neglected wine, so heating coil was left on until
today. Wine is at 72/73 F. Airlocks put on instead of blow-off hoses. No
sign of clearing yet. Minimal activity in airlocks.)



November 16, 2003
Rack. SG is 0.994. Add ¼ tsp of potassium metabisulphite to each batch by
dissolving in a cup of wine first. Re-rack to fill an 18.9 litre carboy,
five 2 litre pop bottles, and one 1 litre pop bottle. Airlock put on carboy,
caps put on pop bottles. No sign of clearing yet, but thought wine should
finally get off the sediment.

(Wine is tart, yet sweet, somewhat syrupy in texture. Rhubarb flavour is
prominent. Potassium metabisulphite stripped away the beautiful rose
colour!)


"Dar V" > wrote in message
...
> I've made Rhubarb wine - is this the first time you've racked it? When
did
> you start the wine and what was your starting SG,and have you taken a SG
> reading lately?
> Darlene
>
> "Dan" > wrote in message
> ...
> > Hmm... I made a post earlier, but it looks like it didn't show up.
> >
> > Anyway, here it is again. I won't cut-and-paste my procedure into the
> post,
> > in case that was what caused the problem.
> >
> > It's been 2-1/2 months since I last racked my rhubarb wine (Nov 16).
It's
> > been sitting in the basement wine cellar, where it's cool, but not cold.
> > There is a bit of sediment in the bottom, but the wine is still
> cloudy/hazy.
> > What should I do next?
> >
> >
> >
>
>

Okay, your wine is almost 4 months old, and you've racked it twice. Sounds
like you have sediment, so I would rack it again, and wait another month or
2. Check again, and rack again, and wait. I usually rack 3-4 times in a 7
month period, and usually the wine is clears on its own. You'd be surprised
by how much sediment can be suspended in a wine. I try to let the wine
clear on its own, before trying to clear it using other means. If is still
cloudy at 7-8 months, then check Jack Keller's homemade wine site on wine
problems - he explains what you need to do to clear a wine. Good-luck.
Darlene

"Dan" > wrote in message
...
> Hi Dar. It looks like my posts lagged on their way to here. I see my
> original post, which contained my procedure, but I guess you don't see it.
> Here it is again:
> (I hope you get THIS post, LOL)
>
>
> . 30 lbs frozen rhubarb
>
> . 14 litres cold water
>
> . 1/2 tsp potassium metabisulphite
>
>
>
> . 17 lbs finely granulated sugar
>
> . 4 litres boiling water
>
>
>
> . 450ml Realemon juice
>
> . 2 tbsp yeast nutrient
>
> . 1/2 tsp tannin
>
> . 2 packages wine yeast
>
>
>
>
>
> NOTE: If using pre-washed and ½" pre-cut frozen rhubarb (which is MUCH
> easier to crush), be sure to thaw in a container since juice is sure to
leak
> from the bags.
>
>
>
> October 10, 2003
>
> Crush in a small container in small quantities with a piece of sterilized
> hardwood. Divide equally between two primaries. (30 lb of rhubarb produced
> 22 lb of juice and 8 lb of pulp). For each primary, dissolve ¼ tsp
potassium
> metabisulphite in 1 litre of water and pour over rhubarb. Add an
additional
> 6 litres of water to each primary. Stir. Cover primaries with a towel and
> let sit for three days, stirring daily.
>
>
>
> October 12, 2003
> Dissolve 17 lbs of sugar in 4 litres of boiling water. Allow to cool.
>
>
>
> Strain rhubarb through a nylon straining bag and squeeze as much liquid as
> possible from the pulp. Discard pulp and return juice to a single large
> primary. Stir in cooled sugar water, lemon juice, nutrient, and tannin.
> Split equally between 2 glass carboys, pitch a package of yeast into each
> and fit with blow-off hoses.
>
> (When yeast was pitched, batch was at 70', so I put the heating coil
around
> them. There ended up being no foaming, so airlocks would have worked in
lieu
> of hoses.)
>
> Starting TA was 7.0
>
> Starting SG was 1.092
>
>
>
> October 26, 2003
> When fermentation settles down (5-7 days), set aside in cool place until
> wine begins to clear.
>
> (Been busy with work. Neglected wine, so heating coil was left on until
> today. Wine is at 72/73 F. Airlocks put on instead of blow-off hoses. No
> sign of clearing yet. Minimal activity in airlocks.)
>
>
>
> November 16, 2003
> Rack. SG is 0.994. Add ¼ tsp of potassium metabisulphite to each batch by
> dissolving in a cup of wine first. Re-rack to fill an 18.9 litre carboy,
> five 2 litre pop bottles, and one 1 litre pop bottle. Airlock put on
carboy,
> caps put on pop bottles. No sign of clearing yet, but thought wine should
> finally get off the sediment.
>
> (Wine is tart, yet sweet, somewhat syrupy in texture. Rhubarb flavour is
> prominent. Potassium metabisulphite stripped away the beautiful rose
> colour!)
>
>
> "Dar V" > wrote in message
> ...
> > I've made Rhubarb wine - is this the first time you've racked it? When
> did
> > you start the wine and what was your starting SG,and have you taken a SG
> > reading lately?
> > Darlene
> >
> > "Dan" > wrote in message
> > ...
> > > Hmm... I made a post earlier, but it looks like it didn't show up.
> > >
> > > Anyway, here it is again. I won't cut-and-paste my procedure into the
> > post,
> > > in case that was what caused the problem.
> > >
> > > It's been 2-1/2 months since I last racked my rhubarb wine (Nov 16).
> It's
> > > been sitting in the basement wine cellar, where it's cool, but not
cold.
> > > There is a bit of sediment in the bottom, but the wine is still
> > cloudy/hazy.
> > > What should I do next?
> > >
> > >
> > >
> >
> >
>
>
>

Thanks Dar. So you don't think I should add bentonite at this stage? If it
was a kit wine, I would have by now, and would have a crystal clear wine.
Many years ago, when I first got into wine making, I had a peach wine that
wouldn't clear even after 3 years in the bottle. Since I was so "virgin" in
those days, I didn't know any better and didn't add anything to try to clear
it.

"Dar V" > wrote in message
...
> Okay, your wine is almost 4 months old, and you've racked it twice.
Sounds
> like you have sediment, so I would rack it again, and wait another month
or
> 2. Check again, and rack again, and wait. I usually rack 3-4 times in a
7
> month period, and usually the wine is clears on its own. You'd be
surprised
> by how much sediment can be suspended in a wine. I try to let the wine
> clear on its own, before trying to clear it using other means. If is
still
> cloudy at 7-8 months, then check Jack Keller's homemade wine site on wine
> problems - he explains what you need to do to clear a wine. Good-luck.
> Darlene
>
> "Dan" > wrote in message
> ...
> > Hi Dar. It looks like my posts lagged on their way to here. I see my
> > original post, which contained my procedure, but I guess you don't see
it.
> > Here it is again:
> > (I hope you get THIS post, LOL)
> >
> >
> > . 30 lbs frozen rhubarb
> >
> > . 14 litres cold water
> >
> > . 1/2 tsp potassium metabisulphite
> >
> >
> >
> > . 17 lbs finely granulated sugar
> >
> > . 4 litres boiling water
> >
> >
> >
> > . 450ml Realemon juice
> >
> > . 2 tbsp yeast nutrient
> >
> > . 1/2 tsp tannin
> >
> > . 2 packages wine yeast
> >
> >
> >
> >
> >
> > NOTE: If using pre-washed and ½" pre-cut frozen rhubarb (which is MUCH
> > easier to crush), be sure to thaw in a container since juice is sure to
> leak
> > from the bags.
> >
> >
> >
> > October 10, 2003
> >
> > Crush in a small container in small quantities with a piece of
sterilized
> > hardwood. Divide equally between two primaries. (30 lb of rhubarb
produced
> > 22 lb of juice and 8 lb of pulp). For each primary, dissolve ¼ tsp
> potassium
> > metabisulphite in 1 litre of water and pour over rhubarb. Add an
> additional
> > 6 litres of water to each primary. Stir. Cover primaries with a towel
and
> > let sit for three days, stirring daily.
> >
> >
> >
> > October 12, 2003
> > Dissolve 17 lbs of sugar in 4 litres of boiling water. Allow to cool.
> >
> >
> >
> > Strain rhubarb through a nylon straining bag and squeeze as much liquid
as
> > possible from the pulp. Discard pulp and return juice to a single large
> > primary. Stir in cooled sugar water, lemon juice, nutrient, and tannin.
> > Split equally between 2 glass carboys, pitch a package of yeast into
each
> > and fit with blow-off hoses.
> >
> > (When yeast was pitched, batch was at 70', so I put the heating coil
> around
> > them. There ended up being no foaming, so airlocks would have worked in
> lieu
> > of hoses.)
> >
> > Starting TA was 7.0
> >
> > Starting SG was 1.092
> >
> >
> >
> > October 26, 2003
> > When fermentation settles down (5-7 days), set aside in cool place until
> > wine begins to clear.
> >
> > (Been busy with work. Neglected wine, so heating coil was left on until
> > today. Wine is at 72/73 F. Airlocks put on instead of blow-off hoses. No
> > sign of clearing yet. Minimal activity in airlocks.)
> >
> >
> >
> > November 16, 2003
> > Rack. SG is 0.994. Add ¼ tsp of potassium metabisulphite to each batch
by
> > dissolving in a cup of wine first. Re-rack to fill an 18.9 litre carboy,
> > five 2 litre pop bottles, and one 1 litre pop bottle. Airlock put on
> carboy,
> > caps put on pop bottles. No sign of clearing yet, but thought wine
should
> > finally get off the sediment.
> >
> > (Wine is tart, yet sweet, somewhat syrupy in texture. Rhubarb flavour is
> > prominent. Potassium metabisulphite stripped away the beautiful rose
> > colour!)
> >
> >
> > "Dar V" > wrote in message
> > ...
> > > I've made Rhubarb wine - is this the first time you've racked it?
When
> > did
> > > you start the wine and what was your starting SG,and have you taken a
SG
> > > reading lately?
> > > Darlene
> > >
> > > "Dan" > wrote in message
> > > ...
> > > > Hmm... I made a post earlier, but it looks like it didn't show up.
> > > >
> > > > Anyway, here it is again. I won't cut-and-paste my procedure into
the
> > > post,
> > > > in case that was what caused the problem.
> > > >
> > > > It's been 2-1/2 months since I last racked my rhubarb wine (Nov 16).
> > It's
> > > > been sitting in the basement wine cellar, where it's cool, but not
> cold.
> > > > There is a bit of sediment in the bottom, but the wine is still
> > > cloudy/hazy.
> > > > What should I do next?
> > > >
> > > >
> > > >
> > >
> > >
> >
> >
> >
>
>

The choice is yours Dan, but there could be more going on here (or not) -
which bentonite won't fix. I've had 2 wines which were difficult to clear;
sometimes it can be a pectin haze, a starch haze, or something else. I've
used bentonite once, as a last resort. Racking usually clears my wines (or
cold stabilization), so I tend to do that before adding anything to the wine
which could alter the taste. I have never done a wine kit, but from what
I've heard around here, bentonite and sorbate are added rather early in the
process. I've only made fruit, flower, and vegea wines, so adding
bentonite, sorbate are added rather late in the process and only if you want
too. If it were my wine, I'd rack it and wait. Have you visited Jack
Keller's wine site?
Darlene

"Dan" > wrote in message
...
> Thanks Dar. So you don't think I should add bentonite at this stage? If it
> was a kit wine, I would have by now, and would have a crystal clear wine.
> Many years ago, when I first got into wine making, I had a peach wine that
> wouldn't clear even after 3 years in the bottle. Since I was so "virgin"
in
> those days, I didn't know any better and didn't add anything to try to
clear
> it.
>
> "Dar V" > wrote in message
> ...
> > Okay, your wine is almost 4 months old, and you've racked it twice.
> Sounds
> > like you have sediment, so I would rack it again, and wait another month
> or
> > 2. Check again, and rack again, and wait. I usually rack 3-4 times in
a
> 7
> > month period, and usually the wine is clears on its own. You'd be
> surprised
> > by how much sediment can be suspended in a wine. I try to let the wine
> > clear on its own, before trying to clear it using other means. If is
> still
> > cloudy at 7-8 months, then check Jack Keller's homemade wine site on
wine
> > problems - he explains what you need to do to clear a wine. Good-luck.
> > Darlene
> >
> > "Dan" > wrote in message
> > ...
> > > Hi Dar. It looks like my posts lagged on their way to here. I see my
> > > original post, which contained my procedure, but I guess you don't see
> it.
> > > Here it is again:
> > > (I hope you get THIS post, LOL)
> > >
> > >
> > > . 30 lbs frozen rhubarb
> > >
> > > . 14 litres cold water
> > >
> > > . 1/2 tsp potassium metabisulphite
> > >
> > >
> > >
> > > . 17 lbs finely granulated sugar
> > >
> > > . 4 litres boiling water
> > >
> > >
> > >
> > > . 450ml Realemon juice
> > >
> > > . 2 tbsp yeast nutrient
> > >
> > > . 1/2 tsp tannin
> > >
> > > . 2 packages wine yeast
> > >
> > >
> > >
> > >
> > >
> > > NOTE: If using pre-washed and ½" pre-cut frozen rhubarb (which is MUCH
> > > easier to crush), be sure to thaw in a container since juice is sure
to
> > leak
> > > from the bags.
> > >
> > >
> > >
> > > October 10, 2003
> > >
> > > Crush in a small container in small quantities with a piece of
> sterilized
> > > hardwood. Divide equally between two primaries. (30 lb of rhubarb
> produced
> > > 22 lb of juice and 8 lb of pulp). For each primary, dissolve ¼ tsp
> > potassium
> > > metabisulphite in 1 litre of water and pour over rhubarb. Add an
> > additional
> > > 6 litres of water to each primary. Stir. Cover primaries with a towel
> and
> > > let sit for three days, stirring daily.
> > >
> > >
> > >
> > > October 12, 2003
> > > Dissolve 17 lbs of sugar in 4 litres of boiling water. Allow to cool.
> > >
> > >
> > >
> > > Strain rhubarb through a nylon straining bag and squeeze as much
liquid
> as
> > > possible from the pulp. Discard pulp and return juice to a single
large
> > > primary. Stir in cooled sugar water, lemon juice, nutrient, and
tannin.
> > > Split equally between 2 glass carboys, pitch a package of yeast into
> each
> > > and fit with blow-off hoses.
> > >
> > > (When yeast was pitched, batch was at 70', so I put the heating coil
> > around
> > > them. There ended up being no foaming, so airlocks would have worked
in
> > lieu
> > > of hoses.)
> > >
> > > Starting TA was 7.0
> > >
> > > Starting SG was 1.092
> > >
> > >
> > >
> > > October 26, 2003
> > > When fermentation settles down (5-7 days), set aside in cool place
until
> > > wine begins to clear.
> > >
> > > (Been busy with work. Neglected wine, so heating coil was left on
until
> > > today. Wine is at 72/73 F. Airlocks put on instead of blow-off hoses.
No
> > > sign of clearing yet. Minimal activity in airlocks.)
> > >
> > >
> > >
> > > November 16, 2003
> > > Rack. SG is 0.994. Add ¼ tsp of potassium metabisulphite to each batch
> by
> > > dissolving in a cup of wine first. Re-rack to fill an 18.9 litre
carboy,
> > > five 2 litre pop bottles, and one 1 litre pop bottle. Airlock put on
> > carboy,
> > > caps put on pop bottles. No sign of clearing yet, but thought wine
> should
> > > finally get off the sediment.
> > >
> > > (Wine is tart, yet sweet, somewhat syrupy in texture. Rhubarb flavour
is
> > > prominent. Potassium metabisulphite stripped away the beautiful rose
> > > colour!)
> > >
> > >
> > > "Dar V" > wrote in message
> > > ...
> > > > I've made Rhubarb wine - is this the first time you've racked it?
> When
> > > did
> > > > you start the wine and what was your starting SG,and have you taken
a
> SG
> > > > reading lately?
> > > > Darlene
> > > >
> > > > "Dan" > wrote in message
> > > > ...
> > > > > Hmm... I made a post earlier, but it looks like it didn't show up.
> > > > >
> > > > > Anyway, here it is again. I won't cut-and-paste my procedure into
> the
> > > > post,
> > > > > in case that was what caused the problem.
> > > > >
> > > > > It's been 2-1/2 months since I last racked my rhubarb wine (Nov
16).
> > > It's
> > > > > been sitting in the basement wine cellar, where it's cool, but not
> > cold.
> > > > > There is a bit of sediment in the bottom, but the wine is still
> > > > cloudy/hazy.
> > > > > What should I do next?
> > > > >
> > > > >
> > > > >
> > > >
> > > >
> > >
> > >
> > >
> >
> >
>
>
>

I have made sweveral batches of Rhubarb. It is slow to clear. Whenever any
amount of significant amount of sediment appears I rack. Then I use
sparkaloid to fine. And the wine will sparkle, no joke. I only use half
the recommended amount ~3tbsp/ 5gal boiled in a cup of water. Sparkaloid
does not floculate well. You will want to rack two more times. Do not
agitatate with racking rod as the sparkaloid stirs easy off the bottom. The
biggest pit fall to the stuff. My experience is that it has very little
effect on flavor.

Good luck

Lee

"Dar V" > wrote in message
...
> The choice is yours Dan, but there could be more going on here (or not) -
> which bentonite won't fix. I've had 2 wines which were difficult to
clear;
> sometimes it can be a pectin haze, a starch haze, or something else. I've
> used bentonite once, as a last resort. Racking usually clears my wines
(or
> cold stabilization), so I tend to do that before adding anything to the
wine
> which could alter the taste. I have never done a wine kit, but from what
> I've heard around here, bentonite and sorbate are added rather early in
the
> process. I've only made fruit, flower, and vegea wines, so adding
> bentonite, sorbate are added rather late in the process and only if you
want
> too. If it were my wine, I'd rack it and wait. Have you visited Jack
> Keller's wine site?
> Darlene
>
> "Dan" > wrote in message
> ...
> > Thanks Dar. So you don't think I should add bentonite at this stage? If
it
> > was a kit wine, I would have by now, and would have a crystal clear
wine.
> > Many years ago, when I first got into wine making, I had a peach wine
that
> > wouldn't clear even after 3 years in the bottle. Since I was so "virgin"
> in
> > those days, I didn't know any better and didn't add anything to try to
> clear
> > it.
> >
> > "Dar V" > wrote in message
> > ...
> > > Okay, your wine is almost 4 months old, and you've racked it twice.
> > Sounds
> > > like you have sediment, so I would rack it again, and wait another
month
> > or
> > > 2. Check again, and rack again, and wait. I usually rack 3-4 times
in
> a
> > 7
> > > month period, and usually the wine is clears on its own. You'd be
> > surprised
> > > by how much sediment can be suspended in a wine. I try to let the
wine
> > > clear on its own, before trying to clear it using other means. If is
> > still
> > > cloudy at 7-8 months, then check Jack Keller's homemade wine site on
> wine
> > > problems - he explains what you need to do to clear a wine.
Good-luck.
> > > Darlene
> > >
> > > "Dan" > wrote in message
> > > ...
> > > > Hi Dar. It looks like my posts lagged on their way to here. I see my
> > > > original post, which contained my procedure, but I guess you don't
see
> > it.
> > > > Here it is again:
> > > > (I hope you get THIS post, LOL)
> > > >
> > > >
> > > > . 30 lbs frozen rhubarb
> > > >
> > > > . 14 litres cold water
> > > >
> > > > . 1/2 tsp potassium metabisulphite
> > > >
> > > >
> > > >
> > > > . 17 lbs finely granulated sugar
> > > >
> > > > . 4 litres boiling water
> > > >
> > > >
> > > >
> > > > . 450ml Realemon juice
> > > >
> > > > . 2 tbsp yeast nutrient
> > > >
> > > > . 1/2 tsp tannin
> > > >
> > > > . 2 packages wine yeast
> > > >
> > > >
> > > >
> > > >
> > > >
> > > > NOTE: If using pre-washed and ½" pre-cut frozen rhubarb (which is
MUCH
> > > > easier to crush), be sure to thaw in a container since juice is sure
> to
> > > leak
> > > > from the bags.
> > > >
> > > >
> > > >
> > > > October 10, 2003
> > > >
> > > > Crush in a small container in small quantities with a piece of
> > sterilized
> > > > hardwood. Divide equally between two primaries. (30 lb of rhubarb
> > produced
> > > > 22 lb of juice and 8 lb of pulp). For each primary, dissolve ¼ tsp
> > > potassium
> > > > metabisulphite in 1 litre of water and pour over rhubarb. Add an
> > > additional
> > > > 6 litres of water to each primary. Stir. Cover primaries with a
towel
> > and
> > > > let sit for three days, stirring daily.
> > > >
> > > >
> > > >
> > > > October 12, 2003
> > > > Dissolve 17 lbs of sugar in 4 litres of boiling water. Allow to
cool.
> > > >
> > > >
> > > >
> > > > Strain rhubarb through a nylon straining bag and squeeze as much
> liquid
> > as
> > > > possible from the pulp. Discard pulp and return juice to a single
> large
> > > > primary. Stir in cooled sugar water, lemon juice, nutrient, and
> tannin.
> > > > Split equally between 2 glass carboys, pitch a package of yeast into
> > each
> > > > and fit with blow-off hoses.
> > > >
> > > > (When yeast was pitched, batch was at 70', so I put the heating coil
> > > around
> > > > them. There ended up being no foaming, so airlocks would have worked
> in
> > > lieu
> > > > of hoses.)
> > > >
> > > > Starting TA was 7.0
> > > >
> > > > Starting SG was 1.092
> > > >
> > > >
> > > >
> > > > October 26, 2003
> > > > When fermentation settles down (5-7 days), set aside in cool place
> until
> > > > wine begins to clear.
> > > >
> > > > (Been busy with work. Neglected wine, so heating coil was left on
> until
> > > > today. Wine is at 72/73 F. Airlocks put on instead of blow-off
hoses.
> No
> > > > sign of clearing yet. Minimal activity in airlocks.)
> > > >
> > > >
> > > >
> > > > November 16, 2003
> > > > Rack. SG is 0.994. Add ¼ tsp of potassium metabisulphite to each
batch
> > by
> > > > dissolving in a cup of wine first. Re-rack to fill an 18.9 litre
> carboy,
> > > > five 2 litre pop bottles, and one 1 litre pop bottle. Airlock put on
> > > carboy,
> > > > caps put on pop bottles. No sign of clearing yet, but thought wine
> > should
> > > > finally get off the sediment.
> > > >
> > > > (Wine is tart, yet sweet, somewhat syrupy in texture. Rhubarb
flavour
> is
> > > > prominent. Potassium metabisulphite stripped away the beautiful rose
> > > > colour!)
> > > >
> > > >
> > > > "Dar V" > wrote in message
> > > > ...
> > > > > I've made Rhubarb wine - is this the first time you've racked it?
> > When
> > > > did
> > > > > you start the wine and what was your starting SG,and have you
taken
> a
> > SG
> > > > > reading lately?
> > > > > Darlene
> > > > >
> > > > > "Dan" > wrote in message
> > > > > ...
> > > > > > Hmm... I made a post earlier, but it looks like it didn't show
up.
> > > > > >
> > > > > > Anyway, here it is again. I won't cut-and-paste my procedure
into
> > the
> > > > > post,
> > > > > > in case that was what caused the problem.
> > > > > >
> > > > > > It's been 2-1/2 months since I last racked my rhubarb wine (Nov
> 16).
> > > > It's
> > > > > > been sitting in the basement wine cellar, where it's cool, but
not
> > > cold.
> > > > > > There is a bit of sediment in the bottom, but the wine is still
> > > > > cloudy/hazy.
> > > > > > What should I do next?
> > > > > >
> > > > > >
> > > > > >
> > > > >
> > > > >
> > > >
> > > >
> > > >
> > >
> > >
> >
> >
> >
>
>

I've been to his site, yes. That's where I got the basis for this recipe. I
haven't been back to peruse his stuff on stubborn clarification.
I'll try waiting, like you suggested. I just hope it's not like my old peach
wine that went on and on...


"Dar V" > wrote in message
...
> The choice is yours Dan, but there could be more going on here (or not) -
> which bentonite won't fix. I've had 2 wines which were difficult to
clear;
> sometimes it can be a pectin haze, a starch haze, or something else. I've
> used bentonite once, as a last resort. Racking usually clears my wines
(or
> cold stabilization), so I tend to do that before adding anything to the
wine
> which could alter the taste. I have never done a wine kit, but from what
> I've heard around here, bentonite and sorbate are added rather early in
the
> process. I've only made fruit, flower, and vegea wines, so adding
> bentonite, sorbate are added rather late in the process and only if you
want
> too. If it were my wine, I'd rack it and wait. Have you visited Jack
> Keller's wine site?
> Darlene
>
> "Dan" > wrote in message
> ...
> > Thanks Dar. So you don't think I should add bentonite at this stage? If
it
> > was a kit wine, I would have by now, and would have a crystal clear
wine.
> > Many years ago, when I first got into wine making, I had a peach wine
that
> > wouldn't clear even after 3 years in the bottle. Since I was so "virgin"
> in
> > those days, I didn't know any better and didn't add anything to try to
> clear
> > it.
> >
> > "Dar V" > wrote in message
> > ...
> > > Okay, your wine is almost 4 months old, and you've racked it twice.
> > Sounds
> > > like you have sediment, so I would rack it again, and wait another
month
> > or
> > > 2. Check again, and rack again, and wait. I usually rack 3-4 times
in
> a
> > 7
> > > month period, and usually the wine is clears on its own. You'd be
> > surprised
> > > by how much sediment can be suspended in a wine. I try to let the
wine
> > > clear on its own, before trying to clear it using other means. If is
> > still
> > > cloudy at 7-8 months, then check Jack Keller's homemade wine site on
> wine
> > > problems - he explains what you need to do to clear a wine.
Good-luck.
> > > Darlene
> > >
> > > "Dan" > wrote in message
> > > ...
> > > > Hi Dar. It looks like my posts lagged on their way to here. I see my
> > > > original post, which contained my procedure, but I guess you don't
see
> > it.
> > > > Here it is again:
> > > > (I hope you get THIS post, LOL)
> > > >
> > > >
> > > > . 30 lbs frozen rhubarb
> > > >
> > > > . 14 litres cold water
> > > >
> > > > . 1/2 tsp potassium metabisulphite
> > > >
> > > >
> > > >
> > > > . 17 lbs finely granulated sugar
> > > >
> > > > . 4 litres boiling water
> > > >
> > > >
> > > >
> > > > . 450ml Realemon juice
> > > >
> > > > . 2 tbsp yeast nutrient
> > > >
> > > > . 1/2 tsp tannin
> > > >
> > > > . 2 packages wine yeast
> > > >
> > > >
> > > >
> > > >
> > > >
> > > > NOTE: If using pre-washed and ½" pre-cut frozen rhubarb (which is
MUCH
> > > > easier to crush), be sure to thaw in a container since juice is sure
> to
> > > leak
> > > > from the bags.
> > > >
> > > >
> > > >
> > > > October 10, 2003
> > > >
> > > > Crush in a small container in small quantities with a piece of
> > sterilized
> > > > hardwood. Divide equally between two primaries. (30 lb of rhubarb
> > produced
> > > > 22 lb of juice and 8 lb of pulp). For each primary, dissolve ¼ tsp
> > > potassium
> > > > metabisulphite in 1 litre of water and pour over rhubarb. Add an
> > > additional
> > > > 6 litres of water to each primary. Stir. Cover primaries with a
towel
> > and
> > > > let sit for three days, stirring daily.
> > > >
> > > >
> > > >
> > > > October 12, 2003
> > > > Dissolve 17 lbs of sugar in 4 litres of boiling water. Allow to
cool.
> > > >
> > > >
> > > >
> > > > Strain rhubarb through a nylon straining bag and squeeze as much
> liquid
> > as
> > > > possible from the pulp. Discard pulp and return juice to a single
> large
> > > > primary. Stir in cooled sugar water, lemon juice, nutrient, and
> tannin.
> > > > Split equally between 2 glass carboys, pitch a package of yeast into
> > each
> > > > and fit with blow-off hoses.
> > > >
> > > > (When yeast was pitched, batch was at 70', so I put the heating coil
> > > around
> > > > them. There ended up being no foaming, so airlocks would have worked
> in
> > > lieu
> > > > of hoses.)
> > > >
> > > > Starting TA was 7.0
> > > >
> > > > Starting SG was 1.092
> > > >
> > > >
> > > >
> > > > October 26, 2003
> > > > When fermentation settles down (5-7 days), set aside in cool place
> until
> > > > wine begins to clear.
> > > >
> > > > (Been busy with work. Neglected wine, so heating coil was left on
> until
> > > > today. Wine is at 72/73 F. Airlocks put on instead of blow-off
hoses.
> No
> > > > sign of clearing yet. Minimal activity in airlocks.)
> > > >
> > > >
> > > >
> > > > November 16, 2003
> > > > Rack. SG is 0.994. Add ¼ tsp of potassium metabisulphite to each
batch
> > by
> > > > dissolving in a cup of wine first. Re-rack to fill an 18.9 litre
> carboy,
> > > > five 2 litre pop bottles, and one 1 litre pop bottle. Airlock put on
> > > carboy,
> > > > caps put on pop bottles. No sign of clearing yet, but thought wine
> > should
> > > > finally get off the sediment.
> > > >
> > > > (Wine is tart, yet sweet, somewhat syrupy in texture. Rhubarb
flavour
> is
> > > > prominent. Potassium metabisulphite stripped away the beautiful rose
> > > > colour!)
> > > >
> > > >
> > > > "Dar V" > wrote in message
> > > > ...
> > > > > I've made Rhubarb wine - is this the first time you've racked it?
> > When
> > > > did
> > > > > you start the wine and what was your starting SG,and have you
taken
> a
> > SG
> > > > > reading lately?
> > > > > Darlene
> > > > >
> > > > > "Dan" > wrote in message
> > > > > ...
> > > > > > Hmm... I made a post earlier, but it looks like it didn't show
up.
> > > > > >
> > > > > > Anyway, here it is again. I won't cut-and-paste my procedure
into
> > the
> > > > > post,
> > > > > > in case that was what caused the problem.
> > > > > >
> > > > > > It's been 2-1/2 months since I last racked my rhubarb wine (Nov
> 16).
> > > > It's
> > > > > > been sitting in the basement wine cellar, where it's cool, but
not
> > > cold.
> > > > > > There is a bit of sediment in the bottom, but the wine is still
> > > > > cloudy/hazy.
> > > > > > What should I do next?
> > > > > >
> > > > > >
> > > > > >
> > > > >
> > > > >
> > > >
> > > >
> > > >
> > >
> > >
> >
> >
> >
>
>

Lee,
How far into the process do you add the Sparkaloid? IE how many days, weeks,
after starting.

"LEE WEISS" > wrote in message
...
> I have made sweveral batches of Rhubarb. It is slow to clear. Whenever
any
> amount of significant amount of sediment appears I rack. Then I use
> sparkaloid to fine. And the wine will sparkle, no joke. I only use half
> the recommended amount ~3tbsp/ 5gal boiled in a cup of water. Sparkaloid
> does not floculate well. You will want to rack two more times. Do not
> agitatate with racking rod as the sparkaloid stirs easy off the bottom.
The
> biggest pit fall to the stuff. My experience is that it has very little
> effect on flavor.
>
> Good luck
>
> Lee
>
> "Dar V" > wrote in message
> ...
> > The choice is yours Dan, but there could be more going on here (or
not) -
> > which bentonite won't fix. I've had 2 wines which were difficult to
> clear;
> > sometimes it can be a pectin haze, a starch haze, or something else.
I've
> > used bentonite once, as a last resort. Racking usually clears my wines
> (or
> > cold stabilization), so I tend to do that before adding anything to the
> wine
> > which could alter the taste. I have never done a wine kit, but from
what
> > I've heard around here, bentonite and sorbate are added rather early in
> the
> > process. I've only made fruit, flower, and vegea wines, so adding
> > bentonite, sorbate are added rather late in the process and only if you
> want
> > too. If it were my wine, I'd rack it and wait. Have you visited Jack
> > Keller's wine site?
> > Darlene
> >
> > "Dan" > wrote in message
> > ...
> > > Thanks Dar. So you don't think I should add bentonite at this stage?
If
> it
> > > was a kit wine, I would have by now, and would have a crystal clear
> wine.
> > > Many years ago, when I first got into wine making, I had a peach wine
> that
> > > wouldn't clear even after 3 years in the bottle. Since I was so
"virgin"
> > in
> > > those days, I didn't know any better and didn't add anything to try to
> > clear
> > > it.
> > >
> > > "Dar V" > wrote in message
> > > ...
> > > > Okay, your wine is almost 4 months old, and you've racked it twice.
> > > Sounds
> > > > like you have sediment, so I would rack it again, and wait another
> month
> > > or
> > > > 2. Check again, and rack again, and wait. I usually rack 3-4 times
> in
> > a
> > > 7
> > > > month period, and usually the wine is clears on its own. You'd be
> > > surprised
> > > > by how much sediment can be suspended in a wine. I try to let the
> wine
> > > > clear on its own, before trying to clear it using other means. If
is
> > > still
> > > > cloudy at 7-8 months, then check Jack Keller's homemade wine site on
> > wine
> > > > problems - he explains what you need to do to clear a wine.
> Good-luck.
> > > > Darlene
> > > >
> > > > "Dan" > wrote in message
> > > > ...
> > > > > Hi Dar. It looks like my posts lagged on their way to here. I see
my
> > > > > original post, which contained my procedure, but I guess you don't
> see
> > > it.
> > > > > Here it is again:
> > > > > (I hope you get THIS post, LOL)
> > > > >
> > > > >
> > > > > . 30 lbs frozen rhubarb
> > > > >
> > > > > . 14 litres cold water
> > > > >
> > > > > . 1/2 tsp potassium metabisulphite
> > > > >
> > > > >
> > > > >
> > > > > . 17 lbs finely granulated sugar
> > > > >
> > > > > . 4 litres boiling water
> > > > >
> > > > >
> > > > >
> > > > > . 450ml Realemon juice
> > > > >
> > > > > . 2 tbsp yeast nutrient
> > > > >
> > > > > . 1/2 tsp tannin
> > > > >
> > > > > . 2 packages wine yeast
> > > > >
> > > > >
> > > > >
> > > > >
> > > > >
> > > > > NOTE: If using pre-washed and ½" pre-cut frozen rhubarb (which is
> MUCH
> > > > > easier to crush), be sure to thaw in a container since juice is
sure
> > to
> > > > leak
> > > > > from the bags.
> > > > >
> > > > >
> > > > >
> > > > > October 10, 2003
> > > > >
> > > > > Crush in a small container in small quantities with a piece of
> > > sterilized
> > > > > hardwood. Divide equally between two primaries. (30 lb of rhubarb
> > > produced
> > > > > 22 lb of juice and 8 lb of pulp). For each primary, dissolve ¼ tsp
> > > > potassium
> > > > > metabisulphite in 1 litre of water and pour over rhubarb. Add an
> > > > additional
> > > > > 6 litres of water to each primary. Stir. Cover primaries with a
> towel
> > > and
> > > > > let sit for three days, stirring daily.
> > > > >
> > > > >
> > > > >
> > > > > October 12, 2003
> > > > > Dissolve 17 lbs of sugar in 4 litres of boiling water. Allow to
> cool.
> > > > >
> > > > >
> > > > >
> > > > > Strain rhubarb through a nylon straining bag and squeeze as much
> > liquid
> > > as
> > > > > possible from the pulp. Discard pulp and return juice to a single
> > large
> > > > > primary. Stir in cooled sugar water, lemon juice, nutrient, and
> > tannin.
> > > > > Split equally between 2 glass carboys, pitch a package of yeast
into
> > > each
> > > > > and fit with blow-off hoses.
> > > > >
> > > > > (When yeast was pitched, batch was at 70', so I put the heating
coil
> > > > around
> > > > > them. There ended up being no foaming, so airlocks would have
worked
> > in
> > > > lieu
> > > > > of hoses.)
> > > > >
> > > > > Starting TA was 7.0
> > > > >
> > > > > Starting SG was 1.092
> > > > >
> > > > >
> > > > >
> > > > > October 26, 2003
> > > > > When fermentation settles down (5-7 days), set aside in cool place
> > until
> > > > > wine begins to clear.
> > > > >
> > > > > (Been busy with work. Neglected wine, so heating coil was left on
> > until
> > > > > today. Wine is at 72/73 F. Airlocks put on instead of blow-off
> hoses.
> > No
> > > > > sign of clearing yet. Minimal activity in airlocks.)
> > > > >
> > > > >
> > > > >
> > > > > November 16, 2003
> > > > > Rack. SG is 0.994. Add ¼ tsp of potassium metabisulphite to each
> batch
> > > by
> > > > > dissolving in a cup of wine first. Re-rack to fill an 18.9 litre
> > carboy,
> > > > > five 2 litre pop bottles, and one 1 litre pop bottle. Airlock put
on
> > > > carboy,
> > > > > caps put on pop bottles. No sign of clearing yet, but thought wine
> > > should
> > > > > finally get off the sediment.
> > > > >
> > > > > (Wine is tart, yet sweet, somewhat syrupy in texture. Rhubarb
> flavour
> > is
> > > > > prominent. Potassium metabisulphite stripped away the beautiful
rose
> > > > > colour!)
> > > > >
> > > > >
> > > > > "Dar V" > wrote in message
> > > > > ...
> > > > > > I've made Rhubarb wine - is this the first time you've racked
it?
> > > When
> > > > > did
> > > > > > you start the wine and what was your starting SG,and have you
> taken
> > a
> > > SG
> > > > > > reading lately?
> > > > > > Darlene
> > > > > >
> > > > > > "Dan" > wrote in message
> > > > > > ...
> > > > > > > Hmm... I made a post earlier, but it looks like it didn't show
> up.
> > > > > > >
> > > > > > > Anyway, here it is again. I won't cut-and-paste my procedure
> into
> > > the
> > > > > > post,
> > > > > > > in case that was what caused the problem.
> > > > > > >
> > > > > > > It's been 2-1/2 months since I last racked my rhubarb wine
(Nov
> > 16).
> > > > > It's
> > > > > > > been sitting in the basement wine cellar, where it's cool, but
> not
> > > > cold.
> > > > > > > There is a bit of sediment in the bottom, but the wine is
still
> > > > > > cloudy/hazy.
> > > > > > > What should I do next?
> > > > > > >
> > > > > > >
> > > > > > >
> > > > > >
> > > > > >
> > > > >
> > > > >
> > > > >
> > > >
> > > >
> > >
> > >
> > >
> >
> >
>
>

Dan,
Good-luck. I don't know that I'd wait as long as you did for your peach
however. I'm always curious as how one batch of the same wine will clear
quickly, while another batch won't. It has happened to me 2 or 3 times
using the same recipe, but with different wines. I'm a gardener as well,
and I know how weather can affect how fruit and vegeas will taste. And from
everything I've read here, grapes can be affected the same way. I've made
rhubarb and it has cleared in 4 months, and I've made it where it took 9
months. My one watermelon wine took 9-10 months, the next batch was crystal
clear in 3 months. I guess you could say I've got a system whereby if
something doesn't clear, I'll give it until 7-9 months and 6 rackings, then
I'll try to clear it. Jack has a good section on clarification of a
stubborn wine.
Darlene

"Dan" > wrote in message
...
> I've been to his site, yes. That's where I got the basis for this recipe.
I
> haven't been back to peruse his stuff on stubborn clarification.
> I'll try waiting, like you suggested. I just hope it's not like my old
peach
> wine that went on and on...
>
>
> "Dar V" > wrote in message
> ...
> > The choice is yours Dan, but there could be more going on here (or
not) -
> > which bentonite won't fix. I've had 2 wines which were difficult to
> clear;
> > sometimes it can be a pectin haze, a starch haze, or something else.
I've
> > used bentonite once, as a last resort. Racking usually clears my wines
> (or
> > cold stabilization), so I tend to do that before adding anything to the
> wine
> > which could alter the taste. I have never done a wine kit, but from
what
> > I've heard around here, bentonite and sorbate are added rather early in
> the
> > process. I've only made fruit, flower, and vegea wines, so adding
> > bentonite, sorbate are added rather late in the process and only if you
> want
> > too. If it were my wine, I'd rack it and wait. Have you visited Jack
> > Keller's wine site?
> > Darlene
> >
> > "Dan" > wrote in message
> > ...
> > > Thanks Dar. So you don't think I should add bentonite at this stage?
If
> it
> > > was a kit wine, I would have by now, and would have a crystal clear
> wine.
> > > Many years ago, when I first got into wine making, I had a peach wine
> that
> > > wouldn't clear even after 3 years in the bottle. Since I was so
"virgin"
> > in
> > > those days, I didn't know any better and didn't add anything to try to
> > clear
> > > it.
> > >
> > > "Dar V" > wrote in message
> > > ...
> > > > Okay, your wine is almost 4 months old, and you've racked it twice.
> > > Sounds
> > > > like you have sediment, so I would rack it again, and wait another
> month
> > > or
> > > > 2. Check again, and rack again, and wait. I usually rack 3-4 times
> in
> > a
> > > 7
> > > > month period, and usually the wine is clears on its own. You'd be
> > > surprised
> > > > by how much sediment can be suspended in a wine. I try to let the
> wine
> > > > clear on its own, before trying to clear it using other means. If
is
> > > still
> > > > cloudy at 7-8 months, then check Jack Keller's homemade wine site on
> > wine
> > > > problems - he explains what you need to do to clear a wine.
> Good-luck.
> > > > Darlene
> > > >
> > > > "Dan" > wrote in message
> > > > ...
> > > > > Hi Dar. It looks like my posts lagged on their way to here. I see
my
> > > > > original post, which contained my procedure, but I guess you don't
> see
> > > it.
> > > > > Here it is again:
> > > > > (I hope you get THIS post, LOL)
> > > > >
> > > > >
> > > > > . 30 lbs frozen rhubarb
> > > > >
> > > > > . 14 litres cold water
> > > > >
> > > > > . 1/2 tsp potassium metabisulphite
> > > > >
> > > > >
> > > > >
> > > > > . 17 lbs finely granulated sugar
> > > > >
> > > > > . 4 litres boiling water
> > > > >
> > > > >
> > > > >
> > > > > . 450ml Realemon juice
> > > > >
> > > > > . 2 tbsp yeast nutrient
> > > > >
> > > > > . 1/2 tsp tannin
> > > > >
> > > > > . 2 packages wine yeast
> > > > >
> > > > >
> > > > >
> > > > >
> > > > >
> > > > > NOTE: If using pre-washed and ½" pre-cut frozen rhubarb (which is
> MUCH
> > > > > easier to crush), be sure to thaw in a container since juice is
sure
> > to
> > > > leak
> > > > > from the bags.
> > > > >
> > > > >
> > > > >
> > > > > October 10, 2003
> > > > >
> > > > > Crush in a small container in small quantities with a piece of
> > > sterilized
> > > > > hardwood. Divide equally between two primaries. (30 lb of rhubarb
> > > produced
> > > > > 22 lb of juice and 8 lb of pulp). For each primary, dissolve ¼ tsp
> > > > potassium
> > > > > metabisulphite in 1 litre of water and pour over rhubarb. Add an
> > > > additional
> > > > > 6 litres of water to each primary. Stir. Cover primaries with a
> towel
> > > and
> > > > > let sit for three days, stirring daily.
> > > > >
> > > > >
> > > > >
> > > > > October 12, 2003
> > > > > Dissolve 17 lbs of sugar in 4 litres of boiling water. Allow to
> cool.
> > > > >
> > > > >
> > > > >
> > > > > Strain rhubarb through a nylon straining bag and squeeze as much
> > liquid
> > > as
> > > > > possible from the pulp. Discard pulp and return juice to a single
> > large
> > > > > primary. Stir in cooled sugar water, lemon juice, nutrient, and
> > tannin.
> > > > > Split equally between 2 glass carboys, pitch a package of yeast
into
> > > each
> > > > > and fit with blow-off hoses.
> > > > >
> > > > > (When yeast was pitched, batch was at 70', so I put the heating
coil
> > > > around
> > > > > them. There ended up being no foaming, so airlocks would have
worked
> > in
> > > > lieu
> > > > > of hoses.)
> > > > >
> > > > > Starting TA was 7.0
> > > > >
> > > > > Starting SG was 1.092
> > > > >
> > > > >
> > > > >
> > > > > October 26, 2003
> > > > > When fermentation settles down (5-7 days), set aside in cool place
> > until
> > > > > wine begins to clear.
> > > > >
> > > > > (Been busy with work. Neglected wine, so heating coil was left on
> > until
> > > > > today. Wine is at 72/73 F. Airlocks put on instead of blow-off
> hoses.
> > No
> > > > > sign of clearing yet. Minimal activity in airlocks.)
> > > > >
> > > > >
> > > > >
> > > > > November 16, 2003
> > > > > Rack. SG is 0.994. Add ¼ tsp of potassium metabisulphite to each
> batch
> > > by
> > > > > dissolving in a cup of wine first. Re-rack to fill an 18.9 litre
> > carboy,
> > > > > five 2 litre pop bottles, and one 1 litre pop bottle. Airlock put
on
> > > > carboy,
> > > > > caps put on pop bottles. No sign of clearing yet, but thought wine
> > > should
> > > > > finally get off the sediment.
> > > > >
> > > > > (Wine is tart, yet sweet, somewhat syrupy in texture. Rhubarb
> flavour
> > is
> > > > > prominent. Potassium metabisulphite stripped away the beautiful
rose
> > > > > colour!)
> > > > >
> > > > >
> > > > > "Dar V" > wrote in message
> > > > > ...
> > > > > > I've made Rhubarb wine - is this the first time you've racked
it?
> > > When
> > > > > did
> > > > > > you start the wine and what was your starting SG,and have you
> taken
> > a
> > > SG
> > > > > > reading lately?
> > > > > > Darlene
> > > > > >
> > > > > > "Dan" > wrote in message
> > > > > > ...
> > > > > > > Hmm... I made a post earlier, but it looks like it didn't show
> up.
> > > > > > >
> > > > > > > Anyway, here it is again. I won't cut-and-paste my procedure
> into
> > > the
> > > > > > post,
> > > > > > > in case that was what caused the problem.
> > > > > > >
> > > > > > > It's been 2-1/2 months since I last racked my rhubarb wine
(Nov
> > 16).
> > > > > It's
> > > > > > > been sitting in the basement wine cellar, where it's cool, but
> not
> > > > cold.
> > > > > > > There is a bit of sediment in the bottom, but the wine is
still
> > > > > > cloudy/hazy.
> > > > > > > What should I do next?
> > > > > > >
> > > > > > >
> > > > > > >
> > > > > >
> > > > > >
> > > > >
> > > > >
> > > > >
> > > >
> > > >
> > >
> > >
> > >
> >
> >
>
>
>

Dan,
I have had wine in a carboy for over a year before fining. I used to just
"give it time". I usually rack 3 or 4 times b4 fining. I do 25 litres at a
time. I should be able to see light through the wine but it is a little
hazy This year I did two batches, one in May and one in July. The May batch
was racked 4 times and fined in December. The August batch was racked 3
times and fined in December. I have since racked them both and am ready to
bottle. Clear as a bell. The only thing with Rhubarb, is over time Oxolic
acid precipitates out in small amounts. A commercial wine maker told me
that fltering will not stop this. From my experience it is a very light
dusting and nothing to be alarmed about..

Regards,
Lee


"Dan" > wrote in message
...
> Lee,
> How far into the process do you add the Sparkaloid? IE how many days,
weeks,
> after starting.
>
> "LEE WEISS" > wrote in message
> ...
> > I have made sweveral batches of Rhubarb. It is slow to clear. Whenever
> any
> > amount of significant amount of sediment appears I rack. Then I use
> > sparkaloid to fine. And the wine will sparkle, no joke. I only use
half
> > the recommended amount ~3tbsp/ 5gal boiled in a cup of water.
Sparkaloid
> > does not floculate well. You will want to rack two more times. Do not
> > agitatate with racking rod as the sparkaloid stirs easy off the bottom.
> The
> > biggest pit fall to the stuff. My experience is that it has very little
> > effect on flavor.
> >
> > Good luck
> >
> > Lee
> >
> > "Dar V" > wrote in message
> > ...
> > > The choice is yours Dan, but there could be more going on here (or
> not) -
> > > which bentonite won't fix. I've had 2 wines which were difficult to
> > clear;
> > > sometimes it can be a pectin haze, a starch haze, or something else.
> I've
> > > used bentonite once, as a last resort. Racking usually clears my
wines
> > (or
> > > cold stabilization), so I tend to do that before adding anything to
the
> > wine
> > > which could alter the taste. I have never done a wine kit, but from
> what
> > > I've heard around here, bentonite and sorbate are added rather early
in
> > the
> > > process. I've only made fruit, flower, and vegea wines, so adding
> > > bentonite, sorbate are added rather late in the process and only if
you
> > want
> > > too. If it were my wine, I'd rack it and wait. Have you visited Jack
> > > Keller's wine site?
> > > Darlene
> > >
> > > "Dan" > wrote in message
> > > ...
> > > > Thanks Dar. So you don't think I should add bentonite at this stage?
> If
> > it
> > > > was a kit wine, I would have by now, and would have a crystal clear
> > wine.
> > > > Many years ago, when I first got into wine making, I had a peach
wine
> > that
> > > > wouldn't clear even after 3 years in the bottle. Since I was so
> "virgin"
> > > in
> > > > those days, I didn't know any better and didn't add anything to try
to
> > > clear
> > > > it.
> > > >
> > > > "Dar V" > wrote in message
> > > > ...
> > > > > Okay, your wine is almost 4 months old, and you've racked it
twice.
> > > > Sounds
> > > > > like you have sediment, so I would rack it again, and wait another
> > month
> > > > or
> > > > > 2. Check again, and rack again, and wait. I usually rack 3-4
times
> > in
> > > a
> > > > 7
> > > > > month period, and usually the wine is clears on its own. You'd be
> > > > surprised
> > > > > by how much sediment can be suspended in a wine. I try to let the
> > wine
> > > > > clear on its own, before trying to clear it using other means. If
> is
> > > > still
> > > > > cloudy at 7-8 months, then check Jack Keller's homemade wine site
on
> > > wine
> > > > > problems - he explains what you need to do to clear a wine.
> > Good-luck.
> > > > > Darlene
> > > > >
> > > > > "Dan" > wrote in message
> > > > > ...
> > > > > > Hi Dar. It looks like my posts lagged on their way to here. I
see
> my
> > > > > > original post, which contained my procedure, but I guess you
don't
> > see
> > > > it.
> > > > > > Here it is again:
> > > > > > (I hope you get THIS post, LOL)
> > > > > >
> > > > > >
> > > > > > . 30 lbs frozen rhubarb
> > > > > >
> > > > > > . 14 litres cold water
> > > > > >
> > > > > > . 1/2 tsp potassium metabisulphite
> > > > > >
> > > > > >
> > > > > >
> > > > > > . 17 lbs finely granulated sugar
> > > > > >
> > > > > > . 4 litres boiling water
> > > > > >
> > > > > >
> > > > > >
> > > > > > . 450ml Realemon juice
> > > > > >
> > > > > > . 2 tbsp yeast nutrient
> > > > > >
> > > > > > . 1/2 tsp tannin
> > > > > >
> > > > > > . 2 packages wine yeast
> > > > > >
> > > > > >
> > > > > >
> > > > > >
> > > > > >
> > > > > > NOTE: If using pre-washed and ½" pre-cut frozen rhubarb (which
is
> > MUCH
> > > > > > easier to crush), be sure to thaw in a container since juice is
> sure
> > > to
> > > > > leak
> > > > > > from the bags.
> > > > > >
> > > > > >
> > > > > >
> > > > > > October 10, 2003
> > > > > >
> > > > > > Crush in a small container in small quantities with a piece of
> > > > sterilized
> > > > > > hardwood. Divide equally between two primaries. (30 lb of
rhubarb
> > > > produced
> > > > > > 22 lb of juice and 8 lb of pulp). For each primary, dissolve ¼
tsp
> > > > > potassium
> > > > > > metabisulphite in 1 litre of water and pour over rhubarb. Add an
> > > > > additional
> > > > > > 6 litres of water to each primary. Stir. Cover primaries with a
> > towel
> > > > and
> > > > > > let sit for three days, stirring daily.
> > > > > >
> > > > > >
> > > > > >
> > > > > > October 12, 2003
> > > > > > Dissolve 17 lbs of sugar in 4 litres of boiling water. Allow to
> > cool.
> > > > > >
> > > > > >
> > > > > >
> > > > > > Strain rhubarb through a nylon straining bag and squeeze as much
> > > liquid
> > > > as
> > > > > > possible from the pulp. Discard pulp and return juice to a
single
> > > large
> > > > > > primary. Stir in cooled sugar water, lemon juice, nutrient, and
> > > tannin.
> > > > > > Split equally between 2 glass carboys, pitch a package of yeast
> into
> > > > each
> > > > > > and fit with blow-off hoses.
> > > > > >
> > > > > > (When yeast was pitched, batch was at 70', so I put the heating
> coil
> > > > > around
> > > > > > them. There ended up being no foaming, so airlocks would have
> worked
> > > in
> > > > > lieu
> > > > > > of hoses.)
> > > > > >
> > > > > > Starting TA was 7.0
> > > > > >
> > > > > > Starting SG was 1.092
> > > > > >
> > > > > >
> > > > > >
> > > > > > October 26, 2003
> > > > > > When fermentation settles down (5-7 days), set aside in cool
place
> > > until
> > > > > > wine begins to clear.
> > > > > >
> > > > > > (Been busy with work. Neglected wine, so heating coil was left
on
> > > until
> > > > > > today. Wine is at 72/73 F. Airlocks put on instead of blow-off
> > hoses.
> > > No
> > > > > > sign of clearing yet. Minimal activity in airlocks.)
> > > > > >
> > > > > >
> > > > > >
> > > > > > November 16, 2003
> > > > > > Rack. SG is 0.994. Add ¼ tsp of potassium metabisulphite to each
> > batch
> > > > by
> > > > > > dissolving in a cup of wine first. Re-rack to fill an 18.9 litre
> > > carboy,
> > > > > > five 2 litre pop bottles, and one 1 litre pop bottle. Airlock
put
> on
> > > > > carboy,
> > > > > > caps put on pop bottles. No sign of clearing yet, but thought
wine
> > > > should
> > > > > > finally get off the sediment.
> > > > > >
> > > > > > (Wine is tart, yet sweet, somewhat syrupy in texture. Rhubarb
> > flavour
> > > is
> > > > > > prominent. Potassium metabisulphite stripped away the beautiful
> rose
> > > > > > colour!)
> > > > > >
> > > > > >
> > > > > > "Dar V" > wrote in message
> > > > > > ...
> > > > > > > I've made Rhubarb wine - is this the first time you've racked
> it?
> > > > When
> > > > > > did
> > > > > > > you start the wine and what was your starting SG,and have you
> > taken
> > > a
> > > > SG
> > > > > > > reading lately?
> > > > > > > Darlene
> > > > > > >
> > > > > > > "Dan" > wrote in message
> > > > > > > ...
> > > > > > > > Hmm... I made a post earlier, but it looks like it didn't
show
> > up.
> > > > > > > >
> > > > > > > > Anyway, here it is again. I won't cut-and-paste my procedure
> > into
> > > > the
> > > > > > > post,
> > > > > > > > in case that was what caused the problem.
> > > > > > > >
> > > > > > > > It's been 2-1/2 months since I last racked my rhubarb wine
> (Nov
> > > 16).
> > > > > > It's
> > > > > > > > been sitting in the basement wine cellar, where it's cool,
but
> > not
> > > > > cold.
> > > > > > > > There is a bit of sediment in the bottom, but the wine is
> still
> > > > > > > cloudy/hazy.
> > > > > > > > What should I do next?
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > >
> > > > > > >
> > > > > >
> > > > > >
> > > > > >
> > > > >
> > > > >
> > > >
> > > >
> > > >
> > >
> > >
> >
> >
>
>
>

TY Dar and Lee. I guess my next update is at least a few months away! I'll
keep you posted when something new happens.


"LEE WEISS" > wrote in message
...
> Dan,
> I have had wine in a carboy for over a year before fining. I used to just
> "give it time". I usually rack 3 or 4 times b4 fining. I do 25 litres at
a
> time. I should be able to see light through the wine but it is a little
> hazy This year I did two batches, one in May and one in July. The May
batch
> was racked 4 times and fined in December. The August batch was racked 3
> times and fined in December. I have since racked them both and am ready
to
> bottle. Clear as a bell. The only thing with Rhubarb, is over time
Oxolic
> acid precipitates out in small amounts. A commercial wine maker told me
> that fltering will not stop this. From my experience it is a very light
> dusting and nothing to be alarmed about..
>
> Regards,
> Lee
>
>
> "Dan" > wrote in message
> ...
> > Lee,
> > How far into the process do you add the Sparkaloid? IE how many days,
> weeks,
> > after starting.
> >
> > "LEE WEISS" > wrote in message
> > ...
> > > I have made sweveral batches of Rhubarb. It is slow to clear.
Whenever
> > any
> > > amount of significant amount of sediment appears I rack. Then I use
> > > sparkaloid to fine. And the wine will sparkle, no joke. I only use
> half
> > > the recommended amount ~3tbsp/ 5gal boiled in a cup of water.
> Sparkaloid
> > > does not floculate well. You will want to rack two more times. Do not
> > > agitatate with racking rod as the sparkaloid stirs easy off the
bottom.
> > The
> > > biggest pit fall to the stuff. My experience is that it has very
little
> > > effect on flavor.
> > >
> > > Good luck
> > >
> > > Lee
> > >
> > > "Dar V" > wrote in message
> > > ...
> > > > The choice is yours Dan, but there could be more going on here (or
> > not) -
> > > > which bentonite won't fix. I've had 2 wines which were difficult to
> > > clear;
> > > > sometimes it can be a pectin haze, a starch haze, or something else.
> > I've
> > > > used bentonite once, as a last resort. Racking usually clears my
> wines
> > > (or
> > > > cold stabilization), so I tend to do that before adding anything to
> the
> > > wine
> > > > which could alter the taste. I have never done a wine kit, but from
> > what
> > > > I've heard around here, bentonite and sorbate are added rather early
> in
> > > the
> > > > process. I've only made fruit, flower, and vegea wines, so adding
> > > > bentonite, sorbate are added rather late in the process and only if
> you
> > > want
> > > > too. If it were my wine, I'd rack it and wait. Have you visited
Jack
> > > > Keller's wine site?
> > > > Darlene
> > > >
> > > > "Dan" > wrote in message
> > > > ...
> > > > > Thanks Dar. So you don't think I should add bentonite at this
stage?
> > If
> > > it
> > > > > was a kit wine, I would have by now, and would have a crystal
clear
> > > wine.
> > > > > Many years ago, when I first got into wine making, I had a peach
> wine
> > > that
> > > > > wouldn't clear even after 3 years in the bottle. Since I was so
> > "virgin"
> > > > in
> > > > > those days, I didn't know any better and didn't add anything to
try
> to
> > > > clear
> > > > > it.
> > > > >
> > > > > "Dar V" > wrote in message
> > > > > ...
> > > > > > Okay, your wine is almost 4 months old, and you've racked it
> twice.
> > > > > Sounds
> > > > > > like you have sediment, so I would rack it again, and wait
another
> > > month
> > > > > or
> > > > > > 2. Check again, and rack again, and wait. I usually rack 3-4
> times
> > > in
> > > > a
> > > > > 7
> > > > > > month period, and usually the wine is clears on its own. You'd
be
> > > > > surprised
> > > > > > by how much sediment can be suspended in a wine. I try to let
the
> > > wine
> > > > > > clear on its own, before trying to clear it using other means.
If
> > is
> > > > > still
> > > > > > cloudy at 7-8 months, then check Jack Keller's homemade wine
site
> on
> > > > wine
> > > > > > problems - he explains what you need to do to clear a wine.
> > > Good-luck.
> > > > > > Darlene
> > > > > >
> > > > > > "Dan" > wrote in message
> > > > > > ...
> > > > > > > Hi Dar. It looks like my posts lagged on their way to here. I
> see
> > my
> > > > > > > original post, which contained my procedure, but I guess you
> don't
> > > see
> > > > > it.
> > > > > > > Here it is again:
> > > > > > > (I hope you get THIS post, LOL)
> > > > > > >
> > > > > > >
> > > > > > > . 30 lbs frozen rhubarb
> > > > > > >
> > > > > > > . 14 litres cold water
> > > > > > >
> > > > > > > . 1/2 tsp potassium metabisulphite
> > > > > > >
> > > > > > >
> > > > > > >
> > > > > > > . 17 lbs finely granulated sugar
> > > > > > >
> > > > > > > . 4 litres boiling water
> > > > > > >
> > > > > > >
> > > > > > >
> > > > > > > . 450ml Realemon juice
> > > > > > >
> > > > > > > . 2 tbsp yeast nutrient
> > > > > > >
> > > > > > > . 1/2 tsp tannin
> > > > > > >
> > > > > > > . 2 packages wine yeast
> > > > > > >
> > > > > > >
> > > > > > >
> > > > > > >
> > > > > > >
> > > > > > > NOTE: If using pre-washed and ½" pre-cut frozen rhubarb (which
> is
> > > MUCH
> > > > > > > easier to crush), be sure to thaw in a container since juice
is
> > sure
> > > > to
> > > > > > leak
> > > > > > > from the bags.
> > > > > > >
> > > > > > >
> > > > > > >
> > > > > > > October 10, 2003
> > > > > > >
> > > > > > > Crush in a small container in small quantities with a piece of
> > > > > sterilized
> > > > > > > hardwood. Divide equally between two primaries. (30 lb of
> rhubarb
> > > > > produced
> > > > > > > 22 lb of juice and 8 lb of pulp). For each primary, dissolve ¼
> tsp
> > > > > > potassium
> > > > > > > metabisulphite in 1 litre of water and pour over rhubarb. Add
an
> > > > > > additional
> > > > > > > 6 litres of water to each primary. Stir. Cover primaries with
a
> > > towel
> > > > > and
> > > > > > > let sit for three days, stirring daily.
> > > > > > >
> > > > > > >
> > > > > > >
> > > > > > > October 12, 2003
> > > > > > > Dissolve 17 lbs of sugar in 4 litres of boiling water. Allow
to
> > > cool.
> > > > > > >
> > > > > > >
> > > > > > >
> > > > > > > Strain rhubarb through a nylon straining bag and squeeze as
much
> > > > liquid
> > > > > as
> > > > > > > possible from the pulp. Discard pulp and return juice to a
> single
> > > > large
> > > > > > > primary. Stir in cooled sugar water, lemon juice, nutrient,
and
> > > > tannin.
> > > > > > > Split equally between 2 glass carboys, pitch a package of
yeast
> > into
> > > > > each
> > > > > > > and fit with blow-off hoses.
> > > > > > >
> > > > > > > (When yeast was pitched, batch was at 70', so I put the
heating
> > coil
> > > > > > around
> > > > > > > them. There ended up being no foaming, so airlocks would have
> > worked
> > > > in
> > > > > > lieu
> > > > > > > of hoses.)
> > > > > > >
> > > > > > > Starting TA was 7.0
> > > > > > >
> > > > > > > Starting SG was 1.092
> > > > > > >
> > > > > > >
> > > > > > >
> > > > > > > October 26, 2003
> > > > > > > When fermentation settles down (5-7 days), set aside in cool
> place
> > > > until
> > > > > > > wine begins to clear.
> > > > > > >
> > > > > > > (Been busy with work. Neglected wine, so heating coil was left
> on
> > > > until
> > > > > > > today. Wine is at 72/73 F. Airlocks put on instead of blow-off
> > > hoses.
> > > > No
> > > > > > > sign of clearing yet. Minimal activity in airlocks.)
> > > > > > >
> > > > > > >
> > > > > > >
> > > > > > > November 16, 2003
> > > > > > > Rack. SG is 0.994. Add ¼ tsp of potassium metabisulphite to
each
> > > batch
> > > > > by
> > > > > > > dissolving in a cup of wine first. Re-rack to fill an 18.9
litre
> > > > carboy,
> > > > > > > five 2 litre pop bottles, and one 1 litre pop bottle. Airlock
> put
> > on
> > > > > > carboy,
> > > > > > > caps put on pop bottles. No sign of clearing yet, but thought
> wine
> > > > > should
> > > > > > > finally get off the sediment.
> > > > > > >
> > > > > > > (Wine is tart, yet sweet, somewhat syrupy in texture. Rhubarb
> > > flavour
> > > > is
> > > > > > > prominent. Potassium metabisulphite stripped away the
beautiful
> > rose
> > > > > > > colour!)
> > > > > > >
> > > > > > >
> > > > > > > "Dar V" > wrote in message
> > > > > > > ...
> > > > > > > > I've made Rhubarb wine - is this the first time you've
racked
> > it?
> > > > > When
> > > > > > > did
> > > > > > > > you start the wine and what was your starting SG,and have
you
> > > taken
> > > > a
> > > > > SG
> > > > > > > > reading lately?
> > > > > > > > Darlene
> > > > > > > >
> > > > > > > > "Dan" > wrote in message
> > > > > > > > ...
> > > > > > > > > Hmm... I made a post earlier, but it looks like it didn't
> show
> > > up.
> > > > > > > > >
> > > > > > > > > Anyway, here it is again. I won't cut-and-paste my
procedure
> > > into
> > > > > the
> > > > > > > > post,
> > > > > > > > > in case that was what caused the problem.
> > > > > > > > >
> > > > > > > > > It's been 2-1/2 months since I last racked my rhubarb wine
> > (Nov
> > > > 16).
> > > > > > > It's
> > > > > > > > > been sitting in the basement wine cellar, where it's cool,
> but
> > > not
> > > > > > cold.
> > > > > > > > > There is a bit of sediment in the bottom, but the wine is
> > still
> > > > > > > > cloudy/hazy.
> > > > > > > > > What should I do next?
> > > > > > > > >
> > > > > > > > >
> > > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > >
> > > > > > >
> > > > > > >
> > > > > >
> > > > > >
> > > > >
> > > > >
> > > > >
> > > >
> > > >
> > >
> > >
> >
> >
> >
>
>

Please do let us know how it is going...I'm always interested in what others
are doing with the types of wine I make.
Darlene

"Dan" > wrote in message
...
> TY Dar and Lee. I guess my next update is at least a few months away! I'll
> keep you posted when something new happens.
>
>
> "LEE WEISS" > wrote in message
> ...
> > Dan,
> > I have had wine in a carboy for over a year before fining. I used to
just
> > "give it time". I usually rack 3 or 4 times b4 fining. I do 25 litres
at
> a
> > time. I should be able to see light through the wine but it is a little
> > hazy This year I did two batches, one in May and one in July. The May
> batch
> > was racked 4 times and fined in December. The August batch was racked 3
> > times and fined in December. I have since racked them both and am ready
> to
> > bottle. Clear as a bell. The only thing with Rhubarb, is over time
> Oxolic
> > acid precipitates out in small amounts. A commercial wine maker told me
> > that fltering will not stop this. From my experience it is a very light
> > dusting and nothing to be alarmed about..
> >
> > Regards,
> > Lee
> >
> >
> > "Dan" > wrote in message
> > ...
> > > Lee,
> > > How far into the process do you add the Sparkaloid? IE how many days,
> > weeks,
> > > after starting.
> > >
> > > "LEE WEISS" > wrote in message
> > > ...
> > > > I have made sweveral batches of Rhubarb. It is slow to clear.
> Whenever
> > > any
> > > > amount of significant amount of sediment appears I rack. Then I use
> > > > sparkaloid to fine. And the wine will sparkle, no joke. I only use
> > half
> > > > the recommended amount ~3tbsp/ 5gal boiled in a cup of water.
> > Sparkaloid
> > > > does not floculate well. You will want to rack two more times. Do
not
> > > > agitatate with racking rod as the sparkaloid stirs easy off the
> bottom.
> > > The
> > > > biggest pit fall to the stuff. My experience is that it has very
> little
> > > > effect on flavor.
> > > >
> > > > Good luck
> > > >
> > > > Lee
> > > >
> > > > "Dar V" > wrote in message
> > > > ...
> > > > > The choice is yours Dan, but there could be more going on here (or
> > > not) -
> > > > > which bentonite won't fix. I've had 2 wines which were difficult
to
> > > > clear;
> > > > > sometimes it can be a pectin haze, a starch haze, or something
else.
> > > I've
> > > > > used bentonite once, as a last resort. Racking usually clears my
> > wines
> > > > (or
> > > > > cold stabilization), so I tend to do that before adding anything
to
> > the
> > > > wine
> > > > > which could alter the taste. I have never done a wine kit, but
from
> > > what
> > > > > I've heard around here, bentonite and sorbate are added rather
early
> > in
> > > > the
> > > > > process. I've only made fruit, flower, and vegea wines, so adding
> > > > > bentonite, sorbate are added rather late in the process and only
if
> > you
> > > > want
> > > > > too. If it were my wine, I'd rack it and wait. Have you visited
> Jack
> > > > > Keller's wine site?
> > > > > Darlene
> > > > >
> > > > > "Dan" > wrote in message
> > > > > ...
> > > > > > Thanks Dar. So you don't think I should add bentonite at this
> stage?
> > > If
> > > > it
> > > > > > was a kit wine, I would have by now, and would have a crystal
> clear
> > > > wine.
> > > > > > Many years ago, when I first got into wine making, I had a peach
> > wine
> > > > that
> > > > > > wouldn't clear even after 3 years in the bottle. Since I was so
> > > "virgin"
> > > > > in
> > > > > > those days, I didn't know any better and didn't add anything to
> try
> > to
> > > > > clear
> > > > > > it.
> > > > > >
> > > > > > "Dar V" > wrote in message
> > > > > > ...
> > > > > > > Okay, your wine is almost 4 months old, and you've racked it
> > twice.
> > > > > > Sounds
> > > > > > > like you have sediment, so I would rack it again, and wait
> another
> > > > month
> > > > > > or
> > > > > > > 2. Check again, and rack again, and wait. I usually rack 3-4
> > times
> > > > in
> > > > > a
> > > > > > 7
> > > > > > > month period, and usually the wine is clears on its own.
You'd
> be
> > > > > > surprised
> > > > > > > by how much sediment can be suspended in a wine. I try to let
> the
> > > > wine
> > > > > > > clear on its own, before trying to clear it using other means.
> If
> > > is
> > > > > > still
> > > > > > > cloudy at 7-8 months, then check Jack Keller's homemade wine
> site
> > on
> > > > > wine
> > > > > > > problems - he explains what you need to do to clear a wine.
> > > > Good-luck.
> > > > > > > Darlene
> > > > > > >
> > > > > > > "Dan" > wrote in message
> > > > > > > ...
> > > > > > > > Hi Dar. It looks like my posts lagged on their way to here.
I
> > see
> > > my
> > > > > > > > original post, which contained my procedure, but I guess you
> > don't
> > > > see
> > > > > > it.
> > > > > > > > Here it is again:
> > > > > > > > (I hope you get THIS post, LOL)
> > > > > > > >
> > > > > > > >
> > > > > > > > . 30 lbs frozen rhubarb
> > > > > > > >
> > > > > > > > . 14 litres cold water
> > > > > > > >
> > > > > > > > . 1/2 tsp potassium metabisulphite
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > > > . 17 lbs finely granulated sugar
> > > > > > > >
> > > > > > > > . 4 litres boiling water
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > > > . 450ml Realemon juice
> > > > > > > >
> > > > > > > > . 2 tbsp yeast nutrient
> > > > > > > >
> > > > > > > > . 1/2 tsp tannin
> > > > > > > >
> > > > > > > > . 2 packages wine yeast
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > > > NOTE: If using pre-washed and ½" pre-cut frozen rhubarb
(which
> > is
> > > > MUCH
> > > > > > > > easier to crush), be sure to thaw in a container since juice
> is
> > > sure
> > > > > to
> > > > > > > leak
> > > > > > > > from the bags.
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > > > October 10, 2003
> > > > > > > >
> > > > > > > > Crush in a small container in small quantities with a piece
of
> > > > > > sterilized
> > > > > > > > hardwood. Divide equally between two primaries. (30 lb of
> > rhubarb
> > > > > > produced
> > > > > > > > 22 lb of juice and 8 lb of pulp). For each primary, dissolve
¼
> > tsp
> > > > > > > potassium
> > > > > > > > metabisulphite in 1 litre of water and pour over rhubarb.
Add
> an
> > > > > > > additional
> > > > > > > > 6 litres of water to each primary. Stir. Cover primaries
with
> a
> > > > towel
> > > > > > and
> > > > > > > > let sit for three days, stirring daily.
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > > > October 12, 2003
> > > > > > > > Dissolve 17 lbs of sugar in 4 litres of boiling water. Allow
> to
> > > > cool.
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > > > Strain rhubarb through a nylon straining bag and squeeze as
> much
> > > > > liquid
> > > > > > as
> > > > > > > > possible from the pulp. Discard pulp and return juice to a
> > single
> > > > > large
> > > > > > > > primary. Stir in cooled sugar water, lemon juice, nutrient,
> and
> > > > > tannin.
> > > > > > > > Split equally between 2 glass carboys, pitch a package of
> yeast
> > > into
> > > > > > each
> > > > > > > > and fit with blow-off hoses.
> > > > > > > >
> > > > > > > > (When yeast was pitched, batch was at 70', so I put the
> heating
> > > coil
> > > > > > > around
> > > > > > > > them. There ended up being no foaming, so airlocks would
have
> > > worked
> > > > > in
> > > > > > > lieu
> > > > > > > > of hoses.)
> > > > > > > >
> > > > > > > > Starting TA was 7.0
> > > > > > > >
> > > > > > > > Starting SG was 1.092
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > > > October 26, 2003
> > > > > > > > When fermentation settles down (5-7 days), set aside in cool
> > place
> > > > > until
> > > > > > > > wine begins to clear.
> > > > > > > >
> > > > > > > > (Been busy with work. Neglected wine, so heating coil was
left
> > on
> > > > > until
> > > > > > > > today. Wine is at 72/73 F. Airlocks put on instead of
blow-off
> > > > hoses.
> > > > > No
> > > > > > > > sign of clearing yet. Minimal activity in airlocks.)
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > > > November 16, 2003
> > > > > > > > Rack. SG is 0.994. Add ¼ tsp of potassium metabisulphite to
> each
> > > > batch
> > > > > > by
> > > > > > > > dissolving in a cup of wine first. Re-rack to fill an 18.9
> litre
> > > > > carboy,
> > > > > > > > five 2 litre pop bottles, and one 1 litre pop bottle.
Airlock
> > put
> > > on
> > > > > > > carboy,
> > > > > > > > caps put on pop bottles. No sign of clearing yet, but
thought
> > wine
> > > > > > should
> > > > > > > > finally get off the sediment.
> > > > > > > >
> > > > > > > > (Wine is tart, yet sweet, somewhat syrupy in texture.
Rhubarb
> > > > flavour
> > > > > is
> > > > > > > > prominent. Potassium metabisulphite stripped away the
> beautiful
> > > rose
> > > > > > > > colour!)
> > > > > > > >
> > > > > > > >
> > > > > > > > "Dar V" > wrote in message
> > > > > > > > ...
> > > > > > > > > I've made Rhubarb wine - is this the first time you've
> racked
> > > it?
> > > > > > When
> > > > > > > > did
> > > > > > > > > you start the wine and what was your starting SG,and have
> you
> > > > taken
> > > > > a
> > > > > > SG
> > > > > > > > > reading lately?
> > > > > > > > > Darlene
> > > > > > > > >
> > > > > > > > > "Dan" > wrote in message
> > > > > > > > > ...
> > > > > > > > > > Hmm... I made a post earlier, but it looks like it
didn't
> > show
> > > > up.
> > > > > > > > > >
> > > > > > > > > > Anyway, here it is again. I won't cut-and-paste my
> procedure
> > > > into
> > > > > > the
> > > > > > > > > post,
> > > > > > > > > > in case that was what caused the problem.
> > > > > > > > > >
> > > > > > > > > > It's been 2-1/2 months since I last racked my rhubarb
wine
> > > (Nov
> > > > > 16).
> > > > > > > > It's
> > > > > > > > > > been sitting in the basement wine cellar, where it's
cool,
> > but
> > > > not
> > > > > > > cold.
> > > > > > > > > > There is a bit of sediment in the bottom, but the wine
is
> > > still
> > > > > > > > > cloudy/hazy.
> > > > > > > > > > What should I do next?
> > > > > > > > > >
> > > > > > > > > >
> > > > > > > > > >
> > > > > > > > >
> > > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > >
> > > > > > >
> > > > > >
> > > > > >
> > > > > >
> > > > >
> > > > >
> > > >
> > > >
> > >
> > >
> > >
> >
> >
>
>
>