I've made Jack's Rhubarb recipe a number of times. Rhubarb is a very hard
fruit to get juice from, hard to break down...so you'll get more of the
rhubarb taste if you let it sit and sulphite for 3 days. Now, I have been
known to freeze my rhubarb for a couple of months before making my rhubarb
wine. Freezing does break down the rhubarb as well, so it is up to you.
Jack's recipes are always my starting point...I may change things a bit
every now and then, but his recipes are always the place to begin.
Darlene


"snpm" > wrote in message
oups.com...
> Kellers rhubarb recipe says the soak the rhubarb for three days in
> sulphite, stirring daily. Why? I've never seen that before....is there
> something special about rhubarb that sulphiting for three whole days
> will help with?
>
> May your grapes be burgeoning
>
> Sean
>