Help with Fpack for Rhubarb

[REDBOATNY]

I have 3 gallons of straight Rhubarb almost finished at 1.000. I tasted some Sunday while testing s.g. It seems to lack rhubarb flavor so I stopped and bought a couple pounds of frozen rhubarb. I have it thawing with 2 cups of sugar right now. I plan to squeeze it out in a straining bag and reduce the liquid. Am I on the right track here? Should I add kmeta or sorbate to the reduction?

 

[Julie]

if you have added kmeta and sorbate to your wine, there would be no reason to add this to your f-pac. I haven't made a rhubarb so I am not sure on this but could you cook your rhubard to get more juice from it and to evaporate some of the water?

 

[Wade E]

I agree with Julie, if you have any ascorbic acid on hand I would add that to the rhubarb juice to aid in it not oxidising.

 

[REDBOATNY]

Thanks folks.