I have a rhubarb patch which is threatening to take over the garden and I thought I might make a batch of wine with it, but I have been advised that only early season rhubarb should be used for wine because the oxalic acid content increases during the growing season. Does anyone know whether this is correct, or have any experience of rhubarb wine please? I'e like to start it now, but if it's at all dangerous I'll wait 'till spring.
- posted
18 years ago