Rhubarb Pie Filling Champagne – Failed

Rhubarb Pie Filling Champagne


  • 4lb Rhubarb Pie Filling mixture
  • 1/2 lb Sultanas
  • 2 very ripe Bananas
  • 1 heaped teaspoon Pectolayse
  • 1/2 teaspoon Tannin
  • 1lb 8oz Sugar (to start)
  • 1 teaspoon Yeast Nutrient
  • Champagne/Sparkling Yeast

So a fellow winemaking enthusiast arrives with a large wholesale bag of what would appear to be Rhubarb pie filling. A quick taste reveals it contains plenty of Rhubarb, some Apples, and plenty of Sugar. Here’s an experiment to see if it can be turned into something drinkable.

First up is to make sure there’s plenty of Pectolayse so i have included 1 heaped teaspoon to start things out.

Place the Rhubarb Pie Filling, Pectolayse, Tannin, Sultanas & Bananas in a sterilised bucket.

Boil up the 5 pints of water and pour on.

Stir well and leave for 24 hours.

When cool, add the Nutrient & Yeast and ferment for 7 -10 days.

Strain & pour into a sterilised demijohn – allow this a couple of days to settle.

I found at least an inch of syrupy sediment at the bottom.

Rack again into another demijohn, leaving the syrupy stuff well alone.

Add another 8oz Sugar.

(to be continued…)


28th August 2015: Threw it away & slapped myself for being stupid. Tasted like fermented Rhubarb Pie Filling. Whatever was I thinking? No, just no.


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