Wine beginnings

23 pounds of rhubarb yielded almost two gallons of juice. As I harvest the rhubarb, I  cut it in 1/2 inch pieces and freeze it until we have enough. When it thaws, the rhubarb becomes soft. We put it in a big tub, pour sugar over it and let it juice out for a day.  David puts the juicy fruit in porous bags and squeezes it out by hand - how he would love to have a press! 
The yeast is starting to work in a flask and will be added to the juice later tomorrow.