Thanks to all who responded to my earlier post "Frozen Rhubarb". I hope my rhubarb isn't freezery!
Jack Keller's site says: "Add the precipitated chalk (obtainable at winemaking shop). The liquor will fizz, but then settle down. Wait 3 hours and taste. If oxalic acid taste is still too strong, add another 1/2 oz of precipitated chalk."
What is the "oxalic acid taste"? What should I look for to know if it's too strong or not?
I followed Jack's recipe the first time -- adding carbonate. Since then I've never done this and the wine turns out fine. Most of the oxalic acid is in the leaves. If you feel the must tastes too acidic, then you might want to reduce it some. Go by your tastes! remember the sweeter it is, the more the acids are covered up on your tongue.
Oxalic acid is poisonous and so many winemakers use chalk to remove it from the must. As Greg says it's mainly in the leaves and, in my opinion, there is no need for calcium carbonate deacidification (use of chalk) in making rhubarb wine. I would go as far as it's potentially detrimental to quality. For more, see under "Must" at
Ben
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