Icefever Posted July 4, 2018 Share Posted July 4, 2018 I noticed, catching up on the old posts a couple of mentions about fruit wine making, and in particular rhubarb. This is one of our top 3, in 2017 I made 75 litres, as we have a friend who has a massive rhubarb patch and wants it used. We went over two weeks back and picked enough to make about 30 litres this year. It's now chopped into 1" lengths and sat in the freezer ready for this weekend. I do a frozen recipe, freezing the barb helps to break down the cell structure, then into a bucket and throw in the sugar and leave for 24 hours. If anyone is interested...I'll post the recipe in full...I'll take a few piccies when I do it. 1 Quote Link to comment Share on other sites More sharing options...
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