Hi,
Instead of using lemons, I use oranges for the acid requirement in rhubarb
wine. I noticed a hint of lemon in my rhubarb wine the first time I made
it, which I wasn't crazy about, and it did not lesson over time. The second
time I made it I used oranges, and I was very happy with it. You can use
acid blend instead, it is up to you. I do use precipitated chalk with
rhubarb wine - for me there is a difference if you use or don't use it.
Raisins would be a good addition to rhubarb. I freeze my rhubarb before I
make wine from it, it seems to help break down the stalks. I've also added
1 can of frozen 100% white grape juice to the recipe(but lesson the sugar
you add if you do this). That's the neat think about making your own wine,
you can change the recipe to match what you like. Good-luck.
Darlene

"Andy j." > wrote in message
om...
> Hi.....I've started rhubarb wine for the first time in 20
> years......using this for a recipe.....
> http://winemaking.jackkeller.net/reques34.asp ...it advises taking
> out all the oxalic acid ....which is fine....then putting in juice of
> 2 lemons as the acid.....what is the benefit of citric acid in the
> form of lemon juice over adding "acid blend" usually used in other
> country wines?....also i'd like to tweak a little by adding some
> golden raisins.....would 1/2lb(250grams) be an ok thing?....andy j.