Wannabe
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- Jan 15, 2011
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I am going to be making a batch of rhubarb wine and I am also going to make a batch of strawberry wine. My intent was to make two seperate batches and bottle some of each but also bottle some of them blended. I'm also considering making a batch with both strawberry and rhubarb fermented together but I'm not sure if there would be any advantage to this. I read recently that rhubarb tend to take on the flavour of whatever it is blended with. I was surprised by this because rhubarb is such a strong flavor I would have thought that it would overpower whatever it was blended with. Any suggestions or advice?