great vid. Rhubarb is so useful. I grow lots of it. I clean then chop it up and freeze it. When I'm making a fruit wine such as plum and blackberry or even fig, I throw in a good heap of Rhubarb which adds some acidic sharpness to the final wine. It also seems to keep the PH level to just what I need for a happy and lively fermentaion. Cheers!
great vid. Rhubarb is so useful. I grow lots of it. I clean then chop it up and freeze it. When I'm making a fruit wine such as plum and blackberry or even fig, I throw in a good heap of Rhubarb which adds some acidic sharpness to the final wine. It also seems to keep the PH level to just what I need for a happy and lively fermentaion. Cheers!
Would like to see the frozen extraction and see all 3 side by side
Never tried the frozen extraction. Never really noticed much difference between using fresh and frozen rhubarb. But, its worth an experiment.