Lost40Vinter
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- Jan 31, 2011
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Hello out there! I am the type of person that can't wait for spring. Not that is means the end of winter, just I love Rhubarb! I plan on following the 1 gallon Rhubarb recipe in my winemaking recipe book. I have 5 pounds of Rhubarb and 5 pounds of Strawberry. I plan on reserving 2 pound of each for a F-Pack. I am shooting for a S.G. of 1.080. The only questions I have are about 1) Has anyone made this before?, 2) Will using pectic enzyme with the rhubarb cause a problem?