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rhubarb

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rhubarb

Postby matchles1 » Thu Apr 20, 2017 6:12 pm

Hi all. When making rhubarb wine has anyone ever tried blitzing it in the blender and then adding sugar n water to the pulp.
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Re: rhubarb

Postby Ulsterman » Fri Apr 21, 2017 11:35 am

Never tried it but mostly because it means another implement to wash :oops:

I put it in the freezer overnight and then when it defrosts it naturally turns to a pulp. If it doesn't pulp the first time freeze and defrost again. Then mix in the sugar without water and give it a good stir and let the rest happen. I have one in 3 demijohns at the minute which were made back in June 16 and are now very clear. I have added ginger root to this one as well for a change.
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Re: rhubarb

Postby MarkA » Fri Apr 21, 2017 2:32 pm

I never pulp as it's harder to strain. I just chop the rhubarb into smallish pieces and put in a sanitised bucket. Add the sugar and leave overnight, strain juice off into demijohn, rinse rhubarb with water and strain again until the demijohn is full and add yeast.
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Re: rhubarb

Postby matchles1 » Sat Apr 22, 2017 5:15 am

Cheers that how I usually do it. Thank
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