It’s been a long time since I’ve rock & rolled.
Alright, a quick update on all things fermentation from here. I’ve been lax in posting and generally brewing, I need to kick it up a notch.
The Rhubarb Wine – I’ve just racked over to a 3 gallon better bottle & sampled. It was originally 29B and now is 15B, down from 16B on 11/27/12, so pretty much done. This puts it right at 12%abv and 1.026 correct SG. The taste is still too sweet (added too much sugar to this recipe) so I am thinking of adding some champagne yeast and seeing if that does anything. Not sure, that is a pretty tough environment to get fermenting started in.
Rose Hip Wine – I didn’t sample this yet, I need to get a small auto-syphon to use in these 1 gallon bottles, so I will transfer later this week. One problem. One bottle looks darker brown and its airlock was almost dry. My mistake. I may have an oxidized / vinegarized bottle of wine there. The other bottle looks fine. I’ll know more later this week.
I’ll have more to post later this week after I use some of the Champagne yeast on the rhubarb wine and then transfer over the rose hip wine.