Hi! all what an excellent response. Glad to hear of so many like minded growers, well you would not wish to through it away would you. You can even brew with the weeds which keep invading your vegetable bed. OK so:
Bramble there is no point in me posting in the kitchen as nearly everything requires a different treatment. Idea ! I could maybe do a what is ready this week guide throughout the year.
Lesley Jay, I have pear wine recipes, mixed with plum or apple for an easy wine or on its own with pectolase which stops pectin haze and tannin which could be half a cup of tea to a gallon of must. Around 2.lbs sugar per gallon with 1 tspoon citric acid.
Peter, Perry is a pear cider, you can also have a wine strength, perry wine.
Shortie, I agree with birdie wife, Frozen veg can be far easier to brew from as the cell structure has been broken down unless you have a very fast freezer. This allows the juices to leak out when defrosted so do not throw the 'drip' away. Rhubarb lacks most things required for brewing so add nutrients, pectolase and citric acid or a lemon. Make sure that whatever equipment you use keeps air out from the first few days. Demijohns are fine small scale but you could improvize for larger amounts. Plastic is not as easy as glass to clean, but can be cleaned with a bleach solution.
Birdie wife, you seem to have an excellent understanding of the principles of brewing what you grow so good luck with your rhubard and rasberry, this will still require nutrients but should taste great. do not forget to rack it !