[jtstar]

With a three day weekend I got my rhubarb out of the freezer and am going to thraw any guesses as to how much juice I will get out of nine really full gallon bags

[Minnesotamaker]

The rhubarb recipes I've made don't press the rhubarb for juice. Mine involved combining rhubarb (measured by the pound) with water and sugar. I then fermented the wine on the fruit. I used a straining bag to remove the fruit solids after it was about half done. I've also had my best luck combining rhubarb with other fruits like strawberry or raspberry. Do you have a recipe picked out?

[jtstar]

I don't have a recipe that I am following but what I am doing is following Luc method of making rhubarb wine and that calls for making it into juice and then freezing it to separate some of the juice from the acid you can find this method on Luc blog

[slh]

Originally Posted by Minnesotamaker

The rhubarb recipes I've made don't press the rhubarb for juice. Mine involved combining rhubarb (measured by the pound) with water and sugar. I then fermented the wine on the fruit. I used a straining bag to remove the fruit solids after it was about half done. I've also had my best luck combining rhubarb with other fruits like strawberry or raspberry. Do you have a recipe picked out?

You said you "fermented the wine on the fruit. I used a straining bag to remove the fruit solids after it was about half done". Is the "half done" part meaning halfway through fermentation or something else? If so, have you ever left the fruit in to the end of fermentation?

[Minnesotamaker]

In my opinion, when the wine is about half done, the rhubarb is pretty soft and I'd think most of the desirable flavor has been extracted. I'd afraid that if I waited too long, the fruit would really turn to mush and it would be harder to remove without leaving lots of broken down solids in the wine.

I haven't done it both ways and compared, so I'm only guessing.

[Runningwolf]

Originally Posted by Minnesotamaker

In my opinion, when the wine is about half done, the rhubarb is pretty soft and I'd think most of the desirable flavor has been extracted. I'd afraid that if I waited too long, the fruit would really turn to mush and it would be harder to remove without leaving lots of broken down solids in the wine.

I haven't done it both ways and compared, so I'm only guessing.

I agree with Lon and like grapes, leaving it on too long I would think you would be drawing out some harsh flavors you don't want.

[jtstar]

Well I ended up with six gallons of juice which is in the primary fermenting away so the fun begins again when I am done with it it will be a german style rhubarb wine which I had the good fortune of trying this last summer and it was very good

[Boyd]

I have 5 gallons make using Luc's method.

The juice was at .8 acid when started 06-11-11.

Had problems clearing and tried super clear. Didn't do a thing.

Tried bentinite and it cleared some so I hit it with sparkaloid and it cleared nicely except for some fluff.

Have since racked twice letting the fluff from the bottom settle in a seperate jar.

Looking pretty good now except for a bit of fluff on the bottom of the carboy.

Have to have a taste one of these days.

[mainecr]

I made a two gallon test batch of Banana Rhubarb using Luc's method of reducing acid. I've moved, and not located my notes yet. Although I do remember it contained 5 pounds of banana mash and three pounds of rhubarb per gallon. After processing the rhubarb, I needed to add acid blend to reach .65 range. I finished it just over 1.0
The result was a smooth tasting wine with just a hint of banana flavor....with the rhubarb bite on the back of your throat.

Unfortunately it's all gone....

[Boyd]

Tasted the wine yesterday. Pretty good and will probably improve as it ages.

BIG BOSS, (AKA wife) also thought it was good.