Rhubarb Ginger Champagne
Hey guys, I'm starting a batch of what I hope becomes champagne. It's a 4 gal batch. 3 gal champagne 1 gal wine. I used 16 lbs of rhubarb and I have 1 oz of freshly grated ginger root. I'm wondering how long until the ginger is overpowering? SG is 1.082 after adjusting for temp. I have it in a small cheese bag. How long would you guys leave it in? Or do I need more?
Submitted July 11, 2017 at 06:39PM by pandakarma
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