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Wine Details
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Description:
I made a horrid batch years ago before I understood acidity very well. I added way too much carbonate, which totally destroyed the acid, and was left with a bland, chalky mess. This year's test batch was made with thinned out juice, actually some added acid, and left with 5% residual sugar. It is a lovely pale pink color with a rich rhubarb aroma and a flavor somewhere between Texas ruby red grapefruit and rhubarb. This, and chokecherry, are probably the two most popular fruit wines in mid-America.
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