Hello,
I fancy making some Rhubarb Champagne.
All the recipes I have found on the internet do not add yeast. All these recipes have some initial process a bit like primary fermentation but no yeast is added followed by bottling and waiting. It is supposed to be fizzy after a few weeks or so in the bottle.
The recipes do not refer to alcohol content, except one that said it had ~0.05% i.e almost none. I was guessing that there may be wild yeast on the Rhubarb but I would have assumed a hot process (e.g. cooking or blanching) would kill these.
I'm thinking to have primary brew (as per the beer I've made) using a 'Champagne Yeast' then bottle with a small amount of sugar to secondary ferment. Is this reasonable?
Thanks for your help
Steve (on step one of brewing ladder)
Rhubard Champage - why fizzy with no yeast?
Re: Rhubard Champage - why fizzy with no yeast?
It is probably similar to elderflower 'champagne' where naturally occurring yeast is used.
Re: Rhubard Champage - why fizzy with no yeast?
[quote="AnthonyUK"]It is probably similar to elderflower 'champagne' where naturally occurring yeast is used.[/quote]
Yes that is my guess (as I said in my question). I'd like to hear a more definite answer from someone if possible
Wouldn't a suitable purchased yeast ensure the process?
Steve
Yes that is my guess (as I said in my question). I'd like to hear a more definite answer from someone if possible
Wouldn't a suitable purchased yeast ensure the process?
Steve
Re: Rhubard Champage - why fizzy with no yeast?
After some further searching, I found a recipe with yeast.
Will be trying this in a while
Steve
Will be trying this in a while
Steve
Re: Rhubard Champage - why fizzy with no yeast?
Started today, 5L. Its more like a rhubarb beer, but I'll call it something more exotic.SteveMJ wrote:After some further searching, I found a recipe with yeast.
Will be trying this in a while
Steve
Re: Rhubard Champage - why fizzy with no yeast?
Rhubarb is known to start a malolactic fermentation
This is not wanted in a still wine but should be ok in fizz. It does i believe lower the acidity.
This is not wanted in a still wine but should be ok in fizz. It does i believe lower the acidity.
Re: Rhubard Champage - why fizzy with no yeast?
you should add some non fermentable sugar too, these cant be really sharp with out it..