NorthernWinos
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Been working in the flower beds and getting through them nicely...moved over to the main garden and see that the Rhubarb is poking through....
Planning on doing a batch of wine this year....Didn't make any last year...have tried various blends, Rhubarb/White Grape, Rhubarb/Raspberry/Red Grape, Rhubarb/Strawberry/Red Grape...think the latter is the best so far.
I was curiously going through another Forum [sorry...
] and found a recipe submitted by Tim Vandergrift....[thought he only made kits] but he mixed up a batch of Rhubarb and I like the new ideas he used...
Like..... he sugar extracted the juice form chopped frozen Rhubarb and added precipitated chalk [Calcium Carbonate] to cut the oxalic acid...then added pineapple juice to marry a different acid to the mix.....it sounded most interesting....
I've got to try it....
He saidthe recipewas from an older book Ted Underhill's Making Better Wines....I can't locate this book anywhere....anyone ever seen it????
Tim's recipe was for like 12+ gallons and all in metric...so I am having a fit trying to translate it to US gallons and pounds by weight....
Guess I have plenty of time to try to figure this one out...my Rhubarb is just nubbins right now.
Edited by: Northern Winos
Planning on doing a batch of wine this year....Didn't make any last year...have tried various blends, Rhubarb/White Grape, Rhubarb/Raspberry/Red Grape, Rhubarb/Strawberry/Red Grape...think the latter is the best so far.
I was curiously going through another Forum [sorry...
Like..... he sugar extracted the juice form chopped frozen Rhubarb and added precipitated chalk [Calcium Carbonate] to cut the oxalic acid...then added pineapple juice to marry a different acid to the mix.....it sounded most interesting....
I've got to try it....
He saidthe recipewas from an older book Ted Underhill's Making Better Wines....I can't locate this book anywhere....anyone ever seen it????
Tim's recipe was for like 12+ gallons and all in metric...so I am having a fit trying to translate it to US gallons and pounds by weight....
Guess I have plenty of time to try to figure this one out...my Rhubarb is just nubbins right now.