Well it's just about all thawed out and juiced. I m going to end up with a hair under 9 gallons. I'm debating using my open 5 gallon carboys or experimenting more and doing 3 gallon batches (more likely scenario). I'm going to experiment with some different recipes and would love to get your opinion. My palate only ranges from semi-sweet to sweet but these batches are for a wedding so I should keep 1 dry.
I noticed most people use the 71b1122, but I will certainly do a batch up with 1118 per your advice. I've also noted about half of the recipes call for white grape juice concentrate, ginger, and/or lemon. I would imagine concentrate for body, but how would it affect the taste of this rhubarb wine? Same with Ginger, and why add lemon to an already highly acidic wine? have you tried any of these variances? I plan to incorporate vanilla beans, cinnamon, and maybe honey into a batch.
I would like to try different rhubarb-water ratios. If I go 3 gallon batches maybe 1-2, 2: 1.5-1.5, 2-3, and 3-0. I also plan on adding cherries to the secondary to add some color back. I'll adjust TA as needed prior to fermenting.