Brewday : Rhubarb Wine (part 1) Update

The Rhubarb wine has now been sat overnight, so today I have added a teaspoon of yeast nutrient and a teaspoon of yeast. I'll let this sit in the fermenting bucket now for a week or so, the transfer the liquor into a demijohn on top of the sugar. The plan is to let the yeast work on the natural sugars in the rhubarb and raisins.

Hopefully this method with help to draw out even more flavour from the fruit.

Ingredients (So Far)

• Banana x 2
• Raisins x 250g (Hot washed)
• Rhubarb 2kg
• Campden Tablet x 1
• Pectolase
• Yeast
• Yeast Nutrient

Method (So Far)

• Wash & Cut the Rhubarb into small pieces and then Freeze, defrost and then freeze and defrost again.
• Chop the Raisins and the Banana in the food processor (Fairly course chop)
• Add the Defrosted Rhubarb and the Chopped Raisins and Bananas to a plastic fermenting bucket.
• Pour over 2.5 litres of boiling water and leave to cool.
• Add 1 tsp of Pectolase and a crushed Campden tablet
• Cover and leave 24 hours.
• Add 1 tsp of Yeast Nutrient and 1 tsp of Yeast