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?
> > > > >
> > > > >
> > > > >
> > > >
> > > >
> > >
> > >
> > >
> >
> >
>
>
>