Finally got around to getting the rhubarb wine going. Didnt really keep great notes on this, but here is what I do have.

I thawed a couple of packs. About 8 lbs worth. Dumped 4 lbs of sugar all over it and let it sit and ooze for 2 days.

Boiled about 2.5 gallons of water and dumped it in there to get all the sugar into solution and then poured everything thru my strainer into the ferment bucket.

threw in a small box of raisins, a couple spoons of nutrient and energizer. I had a bottle of Welches Grape juice, so I threw that in too. A 75 cent packet of Red Star Premire Cuvee and we slammed the lid down.

I’ll check on that next month.

Yesterday I decided to brew. Kind of spur of the moment, so we did something easy and one I’ve made a few times before. A nice Bitter. Put out the word, and we got RSVPs back from Tim and Max

Tim from Tim’s Closet Brewery wanted to give his new piece of EQ a try so I didn’t grind my grains at the store.

After a few adjustments we got one hell of a crush. (note to self: start keeping rice hulls on hand again).

Brewed some beer. Drank some beer. Onion wine. Meads. pretty much anything that wasnt nailed down. The Bitter came out good (so far) so it was another good day.

Oh yea, for those keeping track:

DrWhovian Bitter (variant)

6 lbs maris otter

3/4 lbs crystal 40

1/4 lbs choc malt

1/4 oz first Gold hops FWH

1/2 oz first gold hops 60

1/4 oz first gold 15 (First Gold hops are 8%)

1/2 oz EKG 15

1/2 oz ekg 1 min

*variant- normally would have just used 1 oz of EKG 60 instead of the Gold and no FWH*

Mashed at 151

Windsor yeast of course