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I'm thinking just to be safe, I should blend in another amount of fruit. I want to keep it local, but might have to go with something else. I like the idea of 10% or something minor. Thanks,

From your link "Rumex hymenosepalus... stalks are an excellent substitute for rhubarb. This plant is a native of Western US." Wild rhubarb, red dock. I haven't used it, but other locals have in traditional rhubarb recipes.

Anyone here have any tips for wild rhubarb wine? The wild rhubarb is almost ready in Arizona and I may try to make some wine with it this year. Yeast, tannin, grapes, precipitated chalk, anything. Thanks,

mesquite bean 2013 I wanted a go at the mesquite bean wine. I collected in august before prickly pear season, roasted the beans in the oven, and kept them until November when I got bored. Two five gallon buckets of dried beans for a 6 gallon batch, racked down to 5 gallons. I mashed the...

own variation I did a 5 gallon batch in 2012, and did 10 gallons using the same recipe and techniques in 2013. Just bottled the 10 gallons and it tastes great and similar to the 2012 batch. I used a mix of the Jack Keller recipe, the Raymond Massaccesi reciper (winemaker's recipe handbook)...