I am considering making a rhubarb mead. Does anyone know the best way to juice it? I have read a couple methods -

* Chop it into 1" pieces, cover it with sugar in a sanitized plastic fermenter, and leave it for 2-3 days. Then put the pieces in a muslin bag and squeeze out the juice.

* Chop it up and throw it into your primary

* Bake them at a low heat until they gelatinize, then squeeze them for the juice.

Anybody with experience with rhubarb care to comment? (Gary Sinnen, if you're reading this, I'd love to hear from you!)

- Al

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