Wednesday, 13 November 2013

Rhubarb Wine Update

The 4 pounds of chopped frozen rhubarb and the handful of blackberries were marinaded in 3 pounds of sugar and left for 24 hours. Last night I added around 7 pints of boiling water and gave it a good stir. This morning, when it was cool, I added a heaped teaspoonful of Young's Super Wine Yeast Compound. No need to add nutrients and it is supposed aid fermentation and clearing. This will be my first time using it so it will be interesting to see if it is an improvement.

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