I have rhubarb frozen from a year ago, packaged in standard twist-tied
freezer storage bags. Would it still be good enough to make a batch of wine
from? I'd be using this years rhubarb too. I assume the ice in the bag
should be added too, since it represents moisture that was in the rhubarb.
I'm afraid of potential "freezery" offtastes since it's been frozen so long.
Has anyone tried this?