![]() Reducing the amount of acid is a fairly simple process of making a small addition of chalk which causes a reaction and reduces the acidity in the wine. Too much oxalic acid is bad for wine yeast and may result in poor fermentation so we will take this into account when preparing the recipe. This is also the reason why some people have an aversion to rhubarb. The reason why rhubarb is so tart is because the stems contain an excess amount of oxalic acid. If you like the taste of rhubarb then you’ll be pleased to know the flavour comes through in the finished wine. ![]() Plenty of sugar helps to restrain the acidity and tartness of the rhubarb. Most people will be familiar with rhubarb in the form of rhubarb Crumble. The sharp tartness is a great quality that really shines through in a country wine so this rhubarb wine recipe is a definite winner. Rhubarb Wine is actually a vegetable wine, although, rhubarb is the vegetable that is almost always used like you would a fruit.
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March 2023
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