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Rhubarb Mead Question


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#1 neddles

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Posted 19 July 2013 - 08:09 AM

40#s of rhubarb in a 3.5 gallon batch! This has to be a typo, right? If so, they correctly converted the typo in kilograms too.

 

https://wiki.homebre...org/RhubarbMead

 



#2 MyaCullen

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Posted 19 July 2013 - 09:14 AM

I've used up to 30 lbs in 5 gallons of Rhubarb wine. With that high a Starting Gravity the residual extract should be enough to balance that heavy acidity form the 11.4 lbs per gallon of rhubarb

 

 

one tip, chop Rhubarb and freeze solid prior to using!



#3 neddles

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Posted 19 July 2013 - 10:08 AM

Wow thats a lot of rhubarb. Seems like you would need a massive bucket.

 

BTW how did that rhubarb wine turn out?



#4 MyaCullen

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Posted 19 July 2013 - 10:38 AM

Wow thats a lot of rhubarb. Seems like you would need a massive bucket.

 

BTW how did that rhubarb wine turn out?

good, IMO

 

once it's chopped up it takes up less space than you think, but still it's a lot, I usually primary 5 gallon batches of wine in a 10 gallons Husky food grade garbage can, so space isn't an issue, I also have a 20 gallon version I use for bigger batches



#5 neddles

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Posted 19 July 2013 - 01:37 PM

With that high a Starting Gravity the residual extract should be enough to balance that heavy acidity form the 11.4 lbs per gallon of rhubarb

 

Also, this dudes FG was 1.005. 40# of rhubarb in 3.5 gallons and very little residual sweetness. I would not think that would be tasty but apparently it was.



#6 MyaCullen

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Posted 19 July 2013 - 02:52 PM

Also, this dudes FG was 1.005. 40# of rhubarb in 3.5 gallons and very little residual sweetness. I would not think that would be tasty but apparently it was.

1.140 to 1.005 leaves a pretty sweet finish, that's a lot of residual extract, the oxalic acid would go a long way towards killing that though




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