About a month after I had put the airlock on my jug of rhubarb wine, what was once a furious bubble had become less than one bubble per 3 minutes. I took that as a sign that the bottling stage was not far away.
To be precise, the jug was filled on May 13th, and on June 9th I decided that I should probably bottle the wine. Since I had not taken an original gravity reading, I had to guestimate based on similar recipes. I then attempted to take a final gravity reading (something I have never been wildly successful at despite usually making tasty beverages) and I proceeded to do the alcoholic percentile maths. With a guestimated OG of 1090 based on similar recipes, and a bottling day reading of 1030 (as far as I could tell) I had what would make for an 8% wine. I decided it was indeed time to bottle the contents of my jug.
While taking the gravity, I poured myself a small glass for a taste. It tasted good; it had definite rhubarb flavours, but it also had a strong alcohol taste. That was how I knew that the wine had not gone off, and that it had indeed fermented accordingly. I am hopeful that after several months in the cellar, the bottles will begin to mellow with age and become enjoyable beverages in their own right. Perhaps even on par with the intriguing Lighthouse Rhubarb Grisette that my father and I shared during the bottling stage.
Lighthouse Jackline Rhubarb Grisette
A Grisette is a style of light wheat beer, similar to a Saison, originally from Wallonia in Belgium.
Appearance: Surprisingly light like a pilsner. Nice foamy head.
Nose: wheaty, tangy rhubarb flavour. Like a wheat beer.
Palate: a touch of sourness, sweeter rhubarb.
Finish: sour, crisp, refreshing, dry like an apple cider.
Rating: 3/5 Good