Rhubarb wine, have I made a mistake?

[macri]

Hi, I am just getting back into wine making after a 20 year gap, I started some Strawberry wine 'no problems' so I started some rhubarb however I did the same recipe as the strawberry ie put the chopped up rhubarb into a clean bucket, covered in the sugar then boiling water, when cooled added the yeast. since I did this I have checked recipes which state that you just cover with sugar for a few days and then add the water and yeast. does anyone know how I can correct this, or will it be ok to continue as it is?

 

[jensmith]

Contineu as is. Be shure to add peptic enzyme!! The only problem you will have doing it this way is it will take longer for the rubarb to release all its juice. Just leave it in the primarry an extra few days. Too much squeezing of the pulp will make clearing very slow. But that is why the invented clearing agents!!
Enjoy your refound wine making!

 

[JordysWines]

Yes sugar with rhubarb for max 3 days. Then strain syrup into another bucket. Make up your water, pour into syrup let cool. Add yeast and nutrient. Cover for 5 days. Etc etc