Crastney
Landlord.
so I've currently got 450g of chopped frozen rhubarb, defrosting, juice from 350g of ginger, defrosting, and 1kg of sultanas.
my plan is to defrost rhubarb and ginger juice, blitz the sultanas, add all to a bucket, cover with 450g of brewing sugar, and leave for a day or two.
I have saved champagne yeast (from a ginger beer) that is now in 3/4 litre of apple juice, with nutrient, hopeful it'll become a starter.
Is fermenting on the rhubarb pulp ok, or do I need to extract the juice, and discard the pulp before fermentation in DJ?
Do I need to add tannin or pectolase?
my plan is to defrost rhubarb and ginger juice, blitz the sultanas, add all to a bucket, cover with 450g of brewing sugar, and leave for a day or two.
I have saved champagne yeast (from a ginger beer) that is now in 3/4 litre of apple juice, with nutrient, hopeful it'll become a starter.
Is fermenting on the rhubarb pulp ok, or do I need to extract the juice, and discard the pulp before fermentation in DJ?
Do I need to add tannin or pectolase?