Rhubarb and ginger clearing?
Currently have a gallon of rhubarb and ginger, been sat for a month how can I force clearing? Pectolase and bentonite haven’t done the job.
Rough recipe was water steeped with rhubarb stalks for primary. Then blanched rhubarb and root ginger in secondary with some oak chips for a fortnight.
Taste is fantastic after back sweetening. Nice start of rhubarb, then ginger spice with vanilla. Very crumble-Esk