Hey guys, so I'm thinking of making a rhubarb wine that's about 6-8% ABV.
I was thinking I'd use enough rhubarb juice to bring the OG up to about 5% ABV, add sugar only if I really really have to, and then ferment with champagne yeast.
I'd also add lactose as an unfermentible sugar to sweeten the wine, and then I'll also add some more rhubarb juice in the end for carbonation.
Age for maybe 6 months.
What do you guys think of my lactose idea for the sweetener?
Cheers,
Luke
I was thinking I'd use enough rhubarb juice to bring the OG up to about 5% ABV, add sugar only if I really really have to, and then ferment with champagne yeast.
I'd also add lactose as an unfermentible sugar to sweeten the wine, and then I'll also add some more rhubarb juice in the end for carbonation.
Age for maybe 6 months.
What do you guys think of my lactose idea for the sweetener?
Cheers,
Luke
