rhubarb

[Mamgiowl]

I have made lots of plain rhubarb batches and have never had a problem with acid levels. I use the sugar extraction method with fresh, unfrozen, stalks so maybe that's the reason?

[lockwood1956]

What about a rhubarb and custard wine for an experiment?

you want to ferment cartoon characters?

may have trouble getting ferment started I'm thinking

Right then, why don't you squeeze the rhubarb after it's been frozen?

My thinking on this is that you will be squeezing out stuff that may be a tad harsh, letting it drains without interuption gives cleaner juice....which = cleaner ferment

[spritzer]

I quite fancy rhubarb and raspberry too...
Although, I think I have enough rhubarb, to try a rhubarb and ginger also

[lyntom54]

Originally Posted by NorthernWiner
I've seen a few recipes that mention adding chalk to lower the acid. Has anyone tried that?



Yes I have did not think it did any good, I now have a acid test kit and i use that and sweeten if needed.