Question about Jacks rhubarb recipe

I've made Jack's Rhubarb recipe a number of times. Rhubarb is a very hard fruit to get juice from, hard to break down...so you'll get more of the rhubarb taste if you let it sit and sulphite for 3 days. Now, I have been known to freeze my rhubarb for a couple of months before making my rhubarb wine. Freezing does break down the rhubarb as well, so it is up to you. Jack's recipes are always my starting point...I may change things a bit every now and then, but his recipes are always the place to begin. Darlene

Thank you Darlene...so am I correct in thinking it is the soaking that is the point here. The sulpihte is so's that the product does not go bad whilst soaking? Or does the sulphite actually help to extract flavor? I am a learner.

Sean

Darlene,

Terry Garey has one pour boiling water over crushed rhubarb. I wondered have you or anyone you know tried this comparitive method? Any thoughts? This was the way I tried it first time round. It was utterly acrid, like battery acid for the first 18 months, but then mellowed to a delicious gallon of wine which disappeared down my gullet with probably unhealthy speed :)

Sean

Darlene,

No, I didn't bring down the acid last time. I will this time, as I'm going per Keller this time. I have two rhubarb plants going now, so plenty of room for experiemntation in the coming years. No rush, right?

Thanks for your help!

Sean

I've done Rhubarb a couple of years doing this recipe, it's easy and works well. The oxalic acid bit doesn't seem to be a problem, the wine tastes fine as it is!

Cheers Peter

Amazing Peter; A rhubarb recipe that adds acid blend!!! Well, fair enough, the proof of the pudding andall that. When I have a glut, I'll try it! Thank you!