Since there is now a chill in the air, it was time to harvest the rhubarb. I pulled 90 percent and made 2 rhubarb-strawberry pies, then chopped the rest and froze them. We reallllllllly need a freezer. sigh.. That's first on our list after we get new tires for the van.
I did the next step for the Peach wine this afternoon. Last week, I strained out the peach pulp, added the sugar and then stirred daily for a week. Today I poured it through cheesecloth and divided the liquid equally among 3 gallon jars. Now it gets moved to a cool, dark place (the basement) where it will ferment for the next 6 months to a year. This time, I'll be checking after 6 months to be sure it doesn't go past wine and turn into vinegar, like what happened with the Strawberry wine I made.
Isn't it a nice peachy-pink color? I'm looking forward to trying this when it's ready!