Even though the overall recipe is the same, I have been changing it slightly each time--slightly more rhubarb per gallon, perhaps a different steep time, more or less brown sugar, different yeasts (last years batches were made with Belgian-Canadian ale yeast/1116, and Cote des blanc. 71-B is my choice this year and the first year). Given the amounts of rhubarb I have available, I may make a second 5 gallon batch this year, perhaps in mid August.
The rhubarb I use is a blend of red and green--same varietal, but the red (which I prefer, so I can get more colour in the finished wine) is exposed to more sunlight.
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| This years must. Here's hoping it doesn't try to escape... |
