stretchmurph
Member
My first four gallons has just begun. hope it works now
Yooper or others - can you verify that you add pectic enzyme after you pull the fruit out? Or should I add it with the rhubarb? Thanks.
Yooper said:I still do it the same way I did in the instructions, with no changes, and I don't plan on changing it since it works so well.
Just had to comment that this stuff rocks! I think it will be a permanent part of summer trips to the lake. I have lots of requests from family/friends already. I hope to start our 2013 batch within a week or so, as we now have enough Rhubarb for 6 gallons again.
Last year we snuck in 3 lbs of strawberries. Mostly rhubarb flavor, but a subtle hint of strawberry. This year we might go peaches instead.
do i rack onto the same amount of campden as originally used ? i've a 4 gallon batch. oh and by the way tastes amazing already.
using a five gallon, i hadn't enough fruit (if it is a fruit ) for five gallon. I'm guessing your going to tell me i've done wrong
Put 3lbs of rhubarb & 1lb. Of peaches in the freezer will start the process on Thursday I hope I this turns out good rhubarb is not cheap. 6.00 a lb.
Hey Yooper, thanks for the great recipes! I was getting this one started and had a couple questions...
1. What are the advantages of using either the Montrachet or the EC1118?
2. I overestimated the amount of water I'd need to dissolve the sugar and ended up with a little over a gallon...is that going to change how long I need to leave the fruit in to get the amount of rhubarb juice needed before adding all the other ingredients?
Thank you for your time!
How is your rhubarb supply this year yoop? I'm going to have tons of apples but the old rhubarb patch hasn't recovered from my dad mowing it down last year. Yeah, I know! Can you believe he would do that?
I still have it in the jug bulk aging.
I've had mine aging for what feels like forever. I thought I had it done at one point but I had to add some CaCO3 because it was too acidic so now I have to wait for it to clear again.
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