Hi,
I've made rhubarb wine as well as mixed it with other fruit. The type of
acid which rhubarb has is oxalic acid which is different than other acids -
the taste is unique and not everyone likes it. I use precipitated chalk to
remove the oxalic acid when I make rhubarb wine and do add oranges for the
acid requirement for making the wine. When I combine rhubarb with other
fruit, it is usually in small amounts so I don't remove the oxalic acid, but
I do add something for the acid. The wines I've made come out just fine.
Rhubarb does yield to other fruits, which is nice and adds body, but it
depends on how much rhubarb you add. It all depends on your taste buds, and
you should try to make a wine which YOU like.
Darlene


"GJG Wichita" > wrote in message
news:bRhzf.1357$oG.914@dukeread09...
> 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
>
>