This time I am doing the wine the same way as we did last year. Only to try and get maximum juice from the rhubarb I have frozen and defrosted it twice to help break up the fruit. It seems to work well as after the second defrost I had loads of liquid in the bottom of the tub.
Hot water is then poured onto the Fruit up to the 6 litre mark on my bucket, the fruit is then mashed with a potato masher to extract even more juice. 1 tsp of citric acid is added along with 1.3kg of castor sugar. This is then all mixed together and left to cool.
Once cool, I added 1 tsp of yeast nutrient, 1 tsp of Bentonite, & 1 tsp of Wine Yeast. I'll leave this to ferment on the fruit for 2-3 days then transfer to a clean Demijohn and leave it to ferment out.
This is the same method as we have done before, and the wine was lovely, so hopefully this will be as good.
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