Secondary Can Be a Good Thing

Rhubarb pulp after squeezing

My rhubarb wine that had started out a bit of a challenge due to my primary bucket being a tad on the small side, has now moved into its secondary stage and is looking very yummy already. It is hard to believe that such a delicious looking wine can come from a substance that looks as unappetizing as what you see in the bowl.

Rhubarb wine in secondary

After transferring all the lovely pink rhubarb juice into one of my Big Mouth Bubblers, I think I should have a pretty good batch of wine.  Unlike my "Get Jacked" rhubarb wine, this one is straight rhubarb, no raspberries or blackberries.  That wine will be getting started once I get home from vacation.

I was thinking of a good name for this one and decided on one that speaks to the method I used to get the rhubarb.  On my way to work I drive along the backyards of some very nice homes over  by Bismarck State University.  Last year I noticed this very healthy, large rhubarb patch, so this year, I determined I would stop and ask for some to use for wine making.  One day as I was leaving work, the lady of the house was in her garden by the rhubarb patch, so I stopped and asked her.  She say I could have as much as I wanted but please let her know when I stopped.  Just knock on her door.

The first time I stopped with Anna and we picked 19 pounds of rhubarb.  I wanted to start anoterh batch, so Anna and I picked 15 more pounds.  I need 18 for a batch.  For this batch I wanted to use the rhubarb from one single patch.

Get Jacked uses wines from about 4 other souces, but it is exclusive.  It too is ready to go after getting the last two pounds I needed.