I’d hate to be one of those folks who never actually reports back... The wine has been in the bottles for about 6 months and is tasting great. Second batch is clearing in secondary. This recipe has been a winner.
Hey Yooper just fermenting my first rhubarb wine. Everything seems to be going well. Quick question in the past I've always fermented with the entire fruit in the pail and then strained or pulled out a mesh bag. Just wondering what the advantage is to pulling the remaining pulp after 2-3 days and then fermenting. Specifically was going to do a raspberry next. Cheers and thanks.