Hi. This is my first posting, but I have been reading your postings for
several months now. This is a great source of information and has been very
helpful. I have a question about rhubarb. I have read that rhubarb is high
in acid and takes on the flavor of other fruits it's mixed or blended with.
Has any one used rhubarb in fruit or vegetable wines to increase acidity? I
have never seen any recipes that called for anything other than lemons,
oranges or acid blend. It seems like using some rhubarb in low acid fruit
or vegetable musts would help increase the acidity as well as add some body,
without adding additional flavors. Any pros or cons about this would be
appreciated.

Thanks: GJG in Wichita