2009 Rhubarb ales

[JonB_in_Glencoe]

Well, I've gone 3 batches going.
the second batch used some red Rhubarb i got from the neighbor.
the wine was a beautiful red til I added Sulfites, the red color magically disappeared???
this last batch still in Primary, I plan to add Black razberries.
If I recall correctly the sulfites did'nt remove the red/purple color from those...What gives?

Kramer

[Drtanglebones]

I think the red color either fades, or is from larger molecules that settle out into the sediment. Same thing happened with my strawberry/Rhubarb wine several years ago. And look at the lack of color from tomato wine!

[JonB_in_Glencoe]

No Doc
this was imediate, some kind if chemical reaction.
Kramer

[JonB_in_Glencoe]

Now, Batch #3 (B.F. Rhubard ale , 3 gallon)
yesterday I added 24 oz wild Black Rasberries, 1 lb sugar, and about 1/2 gallon of water and G=1.030
yes the water was boiled, sugar liquified...but Razberries NO PASTURIZED, I just smashed 'em

So today, I expected more yeast activity today ???
I added a pkg muntons dry ale yeast ( hydrated )and some more smashed wild Black Rasberries (18 ozs)

Kramer

[JonB_in_Glencoe]

It's been several days now.
I pick Black razberries everyother day, usually about a pound or two.
add a cup of sugar or two, my volume is about 4.5 gallons now
oh yeah it tastes awesome.
I'm not sure if I'll ferment it out dry or leave it semi-sweet.
I may split the batch and do both?

Kramer

[JonB_in_Glencoe]

OK, the third batch of Rhubarb ale with the Black Razberries,
which I'm now calling "Juneteenth" type it in the "Google" to find out why.
Looking over my notes, I've added a total of over 6 lbs of Black razberries
and 7 cups of sugar.

So, today I strained out seeds and such. G=1.004, yield is 4 gallons.
I was going to add campton tablets...BUT I did test them.
Both Sodium metabisulphite and the Potasium metabisulphite, campton tablets removed the color.
I'm wondering if it is the combination with Rhubarb's Oxalic acid that instantly removes the red color,
Like it did in the second batch of "red" rhubarb ale.
It's like the Oxy-clean commercial...REALLY !

So, I didn't add sulfites, I added 2 more cups of sugar to bring the gravity to G=1.014.
I did a little calculating and I think this ale is at about 12% alc. now,
so we'll see how much more fermentation will occur.
Oh by the way, it tastes great, but you feel the heat.

Kramer

[JonB_in_Glencoe]

Well, I bottled two gallons of the Juneteenth and blended the remainder
about 0.7 gallons with the second batch 3.0 gallons, which was "not" red Rhubard ale and
I also blended a gallon of 2008 schuth cider to it as well... I will call it the house blend
I hope fermentation doesn't restart since that cider never had campton tablets added.
I'll keep as cold as possible so as to avoid that problem.

the juneteenth (2 gallons) FG=1.009 guestimated alcohol is 12% and is rich red

the House Blend (4.5 gallons) FG= 1.010 guestimated alcohol is 6.0% and is rose'