Hi. This is my first posting, but I have been reading your postings for several months now. This is a great source of information and has been very helpful. I have a question about rhubarb. I have read that rhubarb is high in acid and takes on the flavor of other fruits it's mixed or blended with. Has any one used rhubarb in fruit or vegetable wines to increase acidity? I have never seen any recipes that called for anything other than lemons, oranges or acid blend. It seems like using some rhubarb in low acid fruit or vegetable musts would help increase the acidity as well as add some body, without adding additional flavors. Any pros or cons about this would be appreciated.
Thanks: GJG in Wichita