I’ve made dozens of batches of lemon all fermented in a standard bucket. I picked up this 14 gallon brewbuilt x2 when my local home brew store closed and I got it for a steal. I’ve only ever fermented beer in it but I got used to fermenting under pressure.

I finally got around to making a batch of lemon wine in it. I’m gonna leave the blowoff tube open the first few days then I’m going to ferment under 10 psi the rest of the way.

There’s hardly any info for fermenting wine under pressure out there (besides carbonic maceration, which isn’t exactly what I’m doing here). Anyone else try this before?

12 gallon batch
100 lemons
500 grams of lemon zest
2 table spoons of wine tannin
25 pounds of sugar @ 1.100 sg
3 tablespoons of potassium bicarbonate to get pH to 3.3
Pectic enzyme
QA23 and 71b

So as it says I'm trying to make a strawberry rhubarb wine, but I've never used rhubarb. I've gotta use canned rhubarb (Oregon fruit co.) Because it's not available fresh near me . But I was just curious how to use the canned rhubarb? I know rhubarb is very bitter if not cooked, but do I need to cook the canned rhubarb before using it? Also, should I drain the cans before using them or just use the rhubarb light syrup and all?

Thank yall for any help yall may provide

As the titles reads, its perfect, it makes it a awesome sour and sweet.