Lost40Vinter
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- Jan 31, 2011
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I am starting my first batch of Rhubarb wine. I am using 7 pounds of Rhubarb for the must and was going to use 3 pounds of strawberries to make a F-Pack. This is going to be a 1 pound batch. I put pectic enzyme on the "fruit" with 1/2 gallon of boiling water and let it stand for a day before adding more water & sugar to bring the SG up to 1.07. I have added wine tannin, yeast nutrient and energizer, and acid according to the directions on the ingredients. The acid was added according to my readings from acid tasting. I was thinking of not adding a can of white grape juice and leaving the Rhubarb juice for the must alone.
What is everyone's opinion on not using the white grape juice in the must?
I know it might be a little dangerous to ask opinions in the right crowds!
What is everyone's opinion on not using the white grape juice in the must?
I know it might be a little dangerous to ask opinions in the right crowds!