This year's winemaking started with a batch of straight rhubarb. I found a beautiful rhubarb patch near my work and stopped and asked if I could raid it. The lady was more than happy to let me thin her plants out. By the time my daughter, Anna, and I finished, we had 19 pounds of rhubarb (I needed 18 for the batch of wine). For my "Get Jacked" rhubarb wine, I use rhubarb from three different patches. For this one, I wanted to use rhubarb from one patch to see how it tasted.
I started the batch and quickly realized my 6.5 gallon primary bucket was not going to be big enough
to hold 18lbs of rhubarb, 10lbs of sugar, and the water necessary to make a 5 gallon batch. But, I drove on with the process with only about an inch and a half of space left on top after snapping the lid on top.
The following day I added the yeast and after 24 hours, nothing had happened. Not being the first time this happened, I added another package of yeast and waited. By the next morning I had juice all over the lid and on the floor!!! After adding yeast, the must needs room to bubble and allow the yeast to do its thing.
I am anxiously waiting for the specific gravity to get to the point where I can transfer into a bubbler to finish fermenting. I think this will be a very interesting wine. It is 100% rhubarb with no other fruits to add color or body. I am going to take Anna to pick more to start another batch at a later date. This time, I will have a 7.9 gallon bucket I plan to purchase.
Wish me luck! I am hoping it goes well over the next few days.
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