Blending is an excellent way to adjust acidity as well as other factors in
wine. But rather than trying to add some rhubarb (or lemons) to your wine
recipe, I would suggest you make rhubarb (or lemon) wine and then, after the
wines are aged a bit, blend the wines. I think you will have better
results.

Ray

"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
>
>