On 6/3/04 4:21 AM, in article
, "Ben Rotter"
> wrote:

> (Andy j.) wrote:
>
>> 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
>
> Actually, depending on the amount of rhubarb used there probably won't
> be much oxalic acid in the wine. I would argue that deacidifying
> rhubarb must destroys the unique acid profile of rhubarb wine (for
> more, see under "Rhubarb" at
> http://members.tripod.com/~BRotter/Styles/StyleDes.htm).
>
>> 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?....
>
> Simply flavour profile really. Using a blend of acids is fine.
>
>> also i'd like to tweak a little by adding some
>> golden raisins.....would 1/2lb(250grams) be an ok thing?
>
> For 1 US gallon? Sure.
>
> Ben

I would agree with the acid. I used Jack's suggested deacidification on my
first batch, but never again. The wines have turned out well. I would also
add that I find more distinctly clean rhubarb flavor in my wines when I
don't ferment on the pulp. My preferred method now is to freeze the rhubarb,
then thaw. I add some water depending on my desired dilution along with some
sulfite. Let this steep for 2-3 days, then press it out. Add sugar and
ferment. It seems to reduce the vegetative notes that can accompany rhubarb.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine
http://homepage.mac.com/gregcook/aws

(remove spamblocker from my email)