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.