rhubarb +

I would like to start a batch of rhubarb wine. I am considering a rhubarb and sweet cherry (3 to 1) fruit mix. Any comments or suggestions?
Reply to
Hobbs Family
Sounds like a good idea. I would be sure to freeze your rhubarb (to help break down the fruit, because it is a pretty hard fruit) and thaw before you make the wine. I've got rhubarb in the freezer right now; as soon as I get enough I'm going to make some. You know, rhubarb blends well with other wines, but it will yield to the other fruit. I have this one batch which is still aging (I didn't have enough of each fruit to make a 1 gallon batch) rhubarb, blueberry, & strawberry. You may also want to use precipitated chalk to remove the oxalic acid taste, if you don't like the taste. When I make rhubarb wine, I use oranges instead of lemons for the acid requirement, but if you don't mind a little lemon aftertaste, then don't worry about it. Good luck. Darlene Germantown, Wisconsin USA > I would like to start a batch of rhubarb wine. I am considering a rhubarb > and sweet cherry (3 to 1) fruit mix. Any comments or suggestions? > >
Reply to
Dar V
I will cut the last of the rhubarb today and freeze it for starting later this week. Thanks for the help. > Sounds like a good idea. I would be sure to freeze your rhubarb (to help > break down the fruit, because it is a pretty hard fruit) and thaw before you > make the wine. I've got rhubarb in the freezer right now; as soon as I get > enough I'm going to make some. You know, rhubarb blends well with other > wines, but it will yield to the other fruit. I have this one batch which is > still aging (I didn't have enough of each fruit to make a 1 gallon batch) > rhubarb, blueberry, & strawberry. You may also want to use precipitated > chalk to remove the oxalic acid taste, if you don't like the taste. When I > make rhubarb wine, I use oranges instead of lemons for the acid requirement, > but if you don't mind a little lemon aftertaste, then don't worry about it. > Good luck. > Darlene > Germantown, Wisconsin > USA > > "Hobbs Family" wrote in message > news:10eh6k1a0g7ta5@corp.supernews.com... > > I would like to start a batch of rhubarb wine. I am considering a rhubarb > > and sweet cherry (3 to 1) fruit mix. Any comments or suggestions? > > > > > >
Reply to
Hobbs Family
> I would like to start a batch of rhubarb wine. I am considering a rhubarb > and sweet cherry (3 to 1) fruit mix. Any comments or suggestions? > >
Rhubarb can make a pretty acidic wine and cherry sometimes comes out a little low in acid. Should be a good combination but you might think about making them separate and then blending them to taste. Just a thought. I have 5 gal's of rhubarb I am holding back for blending now.
Ray
Reply to
Ray
Go for it! Only one way to find out if it's a success!! > I would like to start a batch of rhubarb wine. I am considering a rhubarb > and sweet cherry (3 to 1) fruit mix. Any comments or suggestions? > >
Reply to
WorldsWorst

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