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Homeowner Forum / Lawn and Garden / July 2008Rhubarb question
I found some rhubarb off in the corner of my property that had put up seedstalks. I cut them off, but by the time I got to them, they were mostly dead. Three of the plants consist of dead stalk and dead leaves, and the other two are mostly dead and have one or two leaves that are green. I cut off the dead growth and am watering them, but there is no sign of new growth. Anyone here with rhubarb experience care to comment on the likelyhood of the plants surviving and growing back? > I found some rhubarb off in the corner of my property that > had put up seedstalks. I cut them off, but by the time I [quoted text clipped - 5 lines] > experience care to comment on the likelyhood of the plants > surviving and growing back? they'll be fine... next year. it's perfectly normal & usual for rhubarb to die back once it's flowered, or once it gets hot (warm days, cool nights keep it going longer, but even so it never lasts past July). mark the spot where they are & start looking for new growth in late March or so. mine was growing under the snow this spring. lee  SignatureLast night while sitting in my chair I pinged a host that wasn't there It wasn't there again today The host resolved to NSA. >> I found some rhubarb off in the corner of my property that >> had put up seedstalks. I cut them off, but by the time I [quoted text clipped - 15 lines] > > lee Thanks, I did not know that - I thought it would grow all summer long, and die with the frost :) > >> I found some rhubarb off in the corner of my property that > >> had put up seedstalks. I cut them off, but by the time I [quoted text clipped - 18 lines] > Thanks, I did not know that - I thought it would grow all summer long, and > die with the frost :) Odd, mine put up flower stalks all last year and never missed a beat. They died back in the winter. But you've got me wondering. I've never divided my rhubarb (at least 12 years old) and it appears that there are at least three crowns. I did mulch and fertilize it extensively last year. I guess I should start looking for new beds for my 'barb. Wonder if I should hand out cigars? SignatureBilly Bush and Pelosi Behind Bars http://www.youtube.com/watch?v=9KVTfcAyYGg&ref=patrick.net http://www.youtube.com/watch?v=l0aEo59c7zU&feature=related Billy <wildbilly@getthe.net> wrote in news:wildbilly-A26499.22490926062008@c-61-68-245-199.per.conne ct.net.au: > Odd, mine put up flower stalks all last year and never > missed a beat. They died back in the winter. But you've got [quoted text clipped - 3 lines] > I guess I should start looking for new beds for my 'barb. > Wonder if I should hand out cigars? heh. my 30' row hasn't been divided in at least 10 years, although i have cut off a couple end of row new crowns to get my friends started on a rhubarb addiction... when in the season the tops melt depends on a few factors including heat & humidity, amount of light, water, geographical location, luck... last year my rhubarb flowered & melted before the end of June. this year it's still growing like mad & i've only seen one flowerstalk. it's cooler this year. last year i ended up buying fresh rhubarb from a farm near my summer place in NY in July because mine was all gone & i hadn't gotten any into the freezer. i asked the farmer how he kept his going. he used rowcovers for shade & cold water drip irrigation. said he could usually keep it going through July that way. i noticed the other day that there's a woodchuck hole hiding in the rhubarb row... probably waiting for the pumpkins. lee SignatureLast night while sitting in my chair I pinged a host that wasn't there It wasn't there again today The host resolved to NSA. > heh. my 30' row hasn't been divided in at least 10 years, > although i have cut off a couple end of row new crowns to get [quoted text clipped - 5 lines] > June. this year it's still growing like mad & i've only seen > one flowerstalk. it's cooler this year. Your entire row died back or just the flowering plants? Last year was a cool year for me, and my little cluster of 'barb flowered and just kept ontruckin'. SignatureBilly Bush and Pelosi Behind Bars http://www.youtube.com/watch?v=9KVTfcAyYGg&ref=patrick.net http://www.youtube.com/watch?v=l0aEo59c7zU&feature=related Billy <wildbilly@getthe.net> wrote in news:wildbilly-F6D05B.10295927062008@c-61-68-245-199.per.conne ct.net.au: >> heh. my 30' row hasn't been divided in at least 10 years, >> although i have cut off a couple end of row new crowns to [quoted text clipped - 9 lines] > Last year was a cool year for me, and my little cluster > of 'barb flowered and just kept ontruckin'. the whole row. it literally melts & disappears when it gets hot. that's when i feed it a load of llama beans, because the leaves are all gone & out of the way. lee SignatureLast night while sitting in my chair I pinged a host that wasn't there It wasn't there again today The host resolved to NSA. > Billy <wildbilly@getthe.net> wrote in > news:wildbilly-F6D05B.10295927062008@c-61-68-245-199.per.conne [quoted text clipped - 18 lines] > leaves are all gone & out of the way. > lee Do you make rhubarb wine, by any chance? I'm always in search of new recipes : ) Jan > Do you make rhubarb wine, by any chance? I'm always in > search of new recipes : ) no, i don't. might try some rhubarb beer though... have you looked through the Rhubarb Compendium for wine recipes? http://www.rhubarbinfo.com lee SignatureLast night while sitting in my chair I pinged a host that wasn't there It wasn't there again today The host resolved to NSA. > > Billy <wildbilly@getthe.net> wrote in > > news:wildbilly-F6D05B.10295927062008@c-61-68-245-199.per.conne [quoted text clipped - 23 lines] > > Jan No, but it shouldn't be too hard. Mush up the rhubarb. Add water (four parts H2O to one part 'barb. Reduce water to concentrate flavor) Adjust pH to 4.4 to 4.6 (sour ---> flat) with tartaric acid. Add cane sugar to 21 to 28 brix as measured with a hydrometer. Otherwise, add 6 oz sugar for each pint of water added. Add yeast as if you were making a pizza, except the yeasts hydrating fluid should be about 25% rhubarb mixture. After 20 to 30 minutes, add to rhubarb mixture. You'll want to ferment between 65F to 80F. (The cooler, the fruitier) Press off after 3 to 7 days or around 9 brix. Then come the nut of the problem. I presume that you want some residual sweetness. See article http://www.eckraus.com/wine-making-sweet.html In a commercial winery, your drop the temperature to about 55F and let the particulate material settle (1 to 2 weeks). Draw off clear wine and add SO2 (potassium metabisulfite) to 30 -35 ppm. As long as the SO2 is in this range, the wine is stable. The next step would be to sterile filter (.45 micron membrane filter, sterile equipment and bottles) and bottle. The Louis Martini in Rutherford used to make a Muscat Amabile which they didn't sterile filter but they kept it at 50F to 55F at all times. If you have an unused refrigerator, this might work for you. I would recommend getting a cylinder of argon gas for displacing air in containers. Argon is inert, heavier than air, and isn't absorbed by the wine. This is a general recipe that should work for any flavoring material. Good sledding. SignatureBilly Bush and Pelosi Behind Bars http://www.youtube.com/watch?v=9KVTfcAyYGg&ref=patrick.net http://www.youtube.com/watch?v=l0aEo59c7zU&feature=related > In article > <Xns9ACB5F2157672enigmaempirenet@199.125.85.9>, > >> Billy <wildbilly@getthe.net> wrote in news:wildbilly-F6D05B.10295927062008@c-61-68-245-199.per.conne >> ct.net.au: >> >> > In article <Xns9ACA5C343D0ABenigmaempirenet@199.125.85.9>, >> >> heh. my 30' row hasn't been divided in at >> >> least 10 years, although i have cut off a [quoted text clipped - 24 lines] > > Jan You should be able to find it here on one of the links on this page: http://winemaking.jackkeller.net/wineblog7.asp |
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