Blacksmith1
Captain Cheap
30L is almost 8 gallons so when you rack to the six gallon carboy stick whatever you have left in another container (or 2), hopefully one that can be airlocked or stuck in the freezer.
Thanks for the replies. I’ve pitched the yeast this morning and I’ll report back when the wine is finished!
When I have made it I add the yeast a day after adding the Camden tabs. I then open ferment in the bucket for 2 or 3 days (depends on my schedule and time availability) before pulling the bag of mush, putting in a colander and squeezing all I can, and then moving the juice to a carboy and putting the airlock in place. Seems to workOK thanks. I guess what I'm asking is I pulled the bag of rhubarb and raisins out after three days and then put in the yeast like you suggested in the original recipe. Everywhere else seems to let the pulp ferment and then pull it out. For what its worth the cloudy half glass I drank was delicious. Thanks again.
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