I have been getting mixed messages from friends regarding what the TTB will allow for commercial wines not from grapes. In particular, rhubarb wine.
Some say you can't add any water, some say you can. I know a lot of different fruit wines have added water to them so I would think a formula recipe with water added would be fine.
A more important question is about acid additions. The TTB is very strict about the type of acid one can add to various types of wines - e.g. Tartaric or Malic to grapes, citric only to fruits. But I can't find specific information about what acids are allowed to be added to other types of wines like rhubarb.
Can someone with experience provide some insight here?
Some say you can't add any water, some say you can. I know a lot of different fruit wines have added water to them so I would think a formula recipe with water added would be fine.
A more important question is about acid additions. The TTB is very strict about the type of acid one can add to various types of wines - e.g. Tartaric or Malic to grapes, citric only to fruits. But I can't find specific information about what acids are allowed to be added to other types of wines like rhubarb.
Can someone with experience provide some insight here?