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Rhubarb wine
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Posted by strayaway (My Page) on Tue, Jun 17, 08 at 9:24
Hi all, relatively new to wine making and a recently made demijohn of rhubarb wine(about eight weeks old) cleared nicely when syphoned into a new demijohn, but also stopped fermenting.
On tasting a little yesterday to see if it was perhaps still too sweet and might need to be started off again, it turned out to have a rather strong yeasty taste and smell and was neither sweet nor dry but seemed quite alcoholic. We weren't anticipating drinking it before Christmas but wonder what can be done to improve taste and eliminate smell?
Any help much appreciated |
Follow-Up Postings:
RE: Rhubarb wine
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| I think that at this point, the only thing you need is time. It's not surprising that it will taste yeasty for the first 3-4 months after fermentation which will fade in time and it sounds like the residual sweetness is right on. The alcohol taste should also mellow but if you're worried, you might want to add a small amount of lemon juice (like a drop) to some of the wine in a glass and see if it provides enough acidity to balance the wine and then scale up a bit for the demijohn. If it were me, I'd probably just let it sit until Labor Day and then tinker with it since that'd give it time to settle while allowing enough time to adjust and blend before Christmas. Sounds like an interesting wine ... I just started a rhubarb patch so it gives me something to think about aside from pies! |
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