Thanks for sharing your process. I make about 30 gallons of rhubarb wine each year ( for about 15years or so) using our fruit and a recipe. I use 15 gallon demijohns or 5 gallon carboys as harvesting allows. My still wine is well received, I add white grape concentrate to the original fermentation mix and acid blend instead of lemon juice. I’ve been trying to “Champagne” some with varying results. Some years things go well, other years the secondary ferment, doesn’t. I’m making a two gallon/10 bottle batch of sparkling wine now. I added my 5 oz. dry priming sugar, yeast nutrient, and ec1118 yeast to a two gallon carboy, mixed, and have it resting ready to bottle. Here’s hoping. I like your clearing process; I’ll be trying that in the future. Cheers.
Thanks for the detailed comment, your production sounds almost industrial! I tend to find that adding extra yeast in secondary often leaves it cloudier than just adding the priming sugar. Have you tried a secondary ferment in champagne bottles rather than carboys? It might work out better, it seems to work well for me that way. Hope your brews work out all good, cheers!
Looks amazing in clear and so are flavour combos one of best one I ever heard just like Lemon and Lime!! Talking about Teenage Mutant Ninja Turtle POP!! I like your method of making your own custom tea flavors fusions for brewing, I think do the same! I made Tangerine oranges with Elderflower. They too turned out great! Love your Carry on T-Shirt too! Ha!
Great video and you have gained a new sub. Question however, if you fully fermented with EC1118 past 1.000 how did you achieve carbonation? Did you add any priming sugar during conditioning?
Hello and thanks for the sub! I did add a teaspoon of granulated sugar per bottle at the bottling stage so that the secondary fermentation would create a sparkle. Cheers!
could you not just use Elderflowers, rhubarb, water and sugar? I've read that rhubarb is very high on the Ph scale more so than lemons, so technically the lemon is not necassery right?
Hello, yes that would be totally feasible, I was just using the fruits that I had available. To be honest I don’t really test the ph, I just do what seems right, but I’ll take your words as good advice, cheers. 👍🍻
Pop Action first class, get in !
Aye it was a lovely pop, cheers!
Two great flavours for a wine, great video. I' ve added a handful of mint leaves which takes it to the next level.
oooh I've never considered mint leaves and I grow loads of the stuff.....next year!
Thanks for sharing your process. I make about 30 gallons of rhubarb wine each year ( for about 15years or so) using our fruit and a recipe. I use 15 gallon demijohns or 5 gallon carboys as harvesting allows.
My still wine is well received, I add white grape concentrate to the original fermentation mix and acid blend instead of lemon juice.
I’ve been trying to “Champagne” some with varying results. Some years things go well, other years the secondary ferment, doesn’t.
I’m making a two gallon/10 bottle batch of sparkling wine now. I added my 5 oz. dry priming sugar, yeast nutrient, and ec1118 yeast to a two gallon carboy, mixed, and have it resting ready to bottle. Here’s hoping.
I like your clearing process; I’ll be trying that in the future.
Cheers.
Thanks for the detailed comment, your production sounds almost industrial! I tend to find that adding extra yeast in secondary often leaves it cloudier than just adding the priming sugar. Have you tried a secondary ferment in champagne bottles rather than carboys? It might work out better, it seems to work well for me that way. Hope your brews work out all good, cheers!
Looks amazing in clear and so are flavour combos one of best one I ever heard just like Lemon and Lime!! Talking about Teenage Mutant Ninja Turtle POP!!
I like your method of making your own custom tea flavors fusions for brewing, I think do the same!
I made Tangerine oranges with Elderflower. They too turned out great!
Love your Carry on T-Shirt too! Ha!
Cheers Aaron, your brews sound great. In the immortal words of Sid James mwah hahahahah
@@MossHomeandGarden Oh, thanks ^^
So is yours!
Nice catchphrase. "This is madhouse!" "You get used to it!" XD
@@MossHomeandGarden Oh, love the look of your garden too!
Better than mine even XD
👍
Cheers!
Great video and you have gained a new sub. Question however, if you fully fermented with EC1118 past 1.000 how did you achieve carbonation? Did you add any priming sugar during conditioning?
Hello and thanks for the sub! I did add a teaspoon of granulated sugar per bottle at the bottling stage so that the secondary fermentation would create a sparkle. Cheers!
could you not just use Elderflowers, rhubarb, water and sugar? I've read that rhubarb is very high on the Ph scale more so than lemons, so technically the lemon is not necassery right?
Hello, yes that would be totally feasible, I was just using the fruits that I had available. To be honest I don’t really test the ph, I just do what seems right, but I’ll take your words as good advice, cheers. 👍🍻
The printer u have want is the make please
It's made by Phomemo, I bought it from Amazon.