So I went and picked like 60 lbs of Rhubarb from my sister's house, I've got about half of it run through my eurocuisine steam juicer. The color is so lovely and it's pretty clear. I've gotten about about 2.5 gallons in the first 25 lbs of rhubarb, so I'm thinking I will end up just shy of 6 gallons of juice. The gravity is obviously very low at 1.010 with no sugar added, and the pH looks to be just a bit under 3.
At first I was thinking I would add sugar to the 6 gallons of juice to get the gravity to where I wanted and pitch some kv1116 but I am second guessing myself now. Will it just end up being insanely tart with that much Rhubarb?
Well you should likely bring the pH up if it’s less than 3. Either neutralize or dilute. But maybe sweeten a sample in a glass and taste to see what the flavor it like.
Also I’ve read that rhubarb wine doesn’t age well and should be consumed young. Can’t remember if the flavor disappears or changes for the negative.
Yeah I had considered adjusting the pH up half a point, but I need some more precise strips. The ones I'm using now are 0-14.
The juice itself tastes great when it's sweetened a little.
Post time 2022-9-10 17:39:21
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