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Old 06-03-2013, 07:25 PM   #161
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My first four gallons has just begun. hope it works now

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Old 06-08-2013, 03:27 PM   #162
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I just got a gallon of this started. First time making rhubarb wine for me.

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Old 06-08-2013, 05:12 PM   #163
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Yooper or others - can you verify that you add pectic enzyme after you pull the fruit out? Or should I add it with the rhubarb? Thanks.

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Old 06-10-2013, 07:54 PM   #164
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Yooper or others - can you verify that you add pectic enzyme after you pull the fruit out? Or should I add it with the rhubarb? Thanks.
I still do it the same way I did in the instructions, with no changes, and I don't plan on changing it since it works so well.
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Old 06-11-2013, 02:11 AM   #165
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Quote:
Originally Posted by Yooper

I still do it the same way I did in the instructions, with no changes, and I don't plan on changing it since it works so well.
Thanks!
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Old 06-11-2013, 12:58 PM   #166
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Just had to comment that this stuff rocks! I think it will be a permanent part of summer trips to the lake. I have lots of requests from family/friends already. I hope to start our 2013 batch within a week or so, as we now have enough Rhubarb for 6 gallons again.

Last year we snuck in 3 lbs of strawberries. Mostly rhubarb flavor, but a subtle hint of strawberry. This year we might go peaches instead.

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Old 06-11-2013, 01:06 PM   #167
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Just had to comment that this stuff rocks! I think it will be a permanent part of summer trips to the lake. I have lots of requests from family/friends already. I hope to start our 2013 batch within a week or so, as we now have enough Rhubarb for 6 gallons again.

Last year we snuck in 3 lbs of strawberries. Mostly rhubarb flavor, but a subtle hint of strawberry. This year we might go peaches instead.
Mmmm- peaches sounds really good in this. I'm surprised I never thought of that!
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Old 06-11-2013, 08:09 PM   #168
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Anyone have an opinion on Lalvin yeast in this one? I have K1, 71B, and D47 all on hand. Thanks.

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Old 06-12-2013, 12:52 AM   #169
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K1 or 71b both are fine, this time of year d47 might get a little too warm for its liking...

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Old 06-24-2013, 01:04 PM   #170
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Finally started my batch for 2013 with 15 lbs rhubarb and 3 lbs frozen peaches. Smells awesome and it's only been soaking 1.5 days.

Going to bring up 2 or 3 of the 1.5L bottles from last year to share at the lake during the week of the 4th. I'm sure it'll be gone by midweek.

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