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Rhubarb has two major types of acids with malic being dominate. The other, Oxalic Acid is stronger and not good for the kidneys. Didn't seem to bother my grand mother though, she lived into her 80's and she ate lots of rhubarb. Cutting off two inches of the stock probably will not help with...

Squeezed out 6 1/4 gallons of rhubarb juice today. Freezing it again in gallon milk bottles and am going to cut off the tops to get rid of the bad acid before fermenting.:h Doesn't seem to want to load pictures from my phone. ::

My well has lime and some magnesium but it doesn't seem to hurt the wine. Don't have a softener.

You might try sanitizing your well. Mine has a submersible pump. Take off the cap on top, Run water into it with a hose, pour in a gallon of bleach and continue with the running water. Open you taps one at a time until you can smell the bleach, includes hot water. Let set for and...

[ Have never separated the berries from the stems. Crush them, sanitize and add enzyme, let set for 2 days, ferment for three or four days. Press, add water to the leftover, stir and press again. High acid grapes and lots of flavor left after pressing.. I give my wines away cause I seldom...

pressing grapes I started making wine about ten years or so ago when I picked a bunch of wild grapes and decided I didn't want to make grape jelly. As it looked like a very large pain in the *** to remove the berries from the stems I crushed them on the stems and fermented them for four days...

Damn, 22 years of being a cop and I never had that pulled on me. I would have bought the man breakfast>

I have one that holds about 12 gallons. Use it all the time and rack and degas with a vacuum pump. Have not had any problems with it. Kids gave it to me for X-mas 6 or 7 years ago.

As I make my wines from wild or scrounged fruits I have no need for a kit.

Peach wine Been making peach wine for 3 years now using large cans of peaches from Sams Club. Because a friends wife loves the stuff it gives me a reason to make it. I started out using 4 cans for five gallons but increased it to 7 cans for the last batch. Bottle it in Grolish beer...

Peach wine Been making peach wine for 3 years now using large cans of peaches from Sams Club. Because a friends wife loves the stuff it gives me a reason to make it. I started out using 4 cans for five gallons but increased it to 7 cans for the last batch. Bottle it in Grolish beer...

I no longer Vintners Harvest products because of the cost and the weak result of the peach wine I made in 2010. A large can of peaches at Sams Club is a little less than seven dollars the last I bought a couple weeks ago. They also have pineapple available. Most of my wine is made from...

Haven't done any thing for about four months. Had a kidney removed in August and the operation went not so good so I am limited to the weight of one gallon of milk. My operation was supposed to take 3 days in the hospital and took twenty four days and two more operations to fix. I felt the Dr...

Still bubbling away. Hopefully it will be done before next summer so I can bottle it. Malolactic fermentation uses a bacteria that eats Malic Acid and change it to Lactic Acid, a weaker type of acid. Doesn't have the bite of Malic acid.

[Tried that with a bit of sediment in a bottle. Coffee filters plug up right away.

[Bottled that rhubarb wine about a month ago and gave it all away except one bottle the boss ( wife ) told me to save for Christmas. People I gave it to thought it was great. Got about 14 gallons going that I started Malolactic on purpose to see what happens.

I have done elderberry/wild grape and elderberry/black cherry, both fermented together. People that drank them thought they were good. I have a wild grape/elderberry aging now.

The next batch I am going to start malolatic fermentation on purpose to see what happens. From what I have read on the internet malic acid is supposed to be the dominate acid in rhubarb. what the He$$ trying different thing is part of the fun of wine making.:b

Darned stuff stropped bubbling so I racked it and hooked the vacuum pump up for 10 minutes. Checked it this morning and found the liquid in the trap had moved to the outside. Had a taste. Mellow with out the sharp rhubarb acid taste.