Jack Keller's rhubarb wine

[Dan]

Thanks to all who responded to my earlier post "Frozen Rhubarb". I hope my
rhubarb isn't freezery!

Jack Keller's site says:
"Add the precipitated chalk (obtainable at winemaking shop). The liquor will
fizz, but then settle down. Wait 3 hours and taste. If oxalic acid taste is
still too strong, add another 1/2 oz of precipitated chalk."

What is the "oxalic acid taste"? What should I look for to know if it's too
strong or not?

[Greg Cook]

Post by Dan
Thanks to all who responded to my earlier post "Frozen Rhubarb". I hope my
rhubarb isn't freezery!
"Add the precipitated chalk (obtainable at winemaking shop). The liquor will
fizz, but then settle down. Wait 3 hours and taste. If oxalic acid taste is
still too strong, add another 1/2 oz of precipitated chalk."
What is the "oxalic acid taste"? What should I look for to know if it's too
strong or not?

I followed Jack's recipe the first time -- adding carbonate. Since then
I've never done this and the wine turns out fine. Most of the oxalic
acid is in the leaves. If you feel the must tastes too acidic, then you
might want to reduce it some. Go by your tastes! remember the sweeter it
is, the more the acids are covered up on your tongue.

[Ben Rotter]

Post by Dan
What is the "oxalic acid taste"? What should I look for to know if it's too
strong or not?

Oxalic acid is poisonous and so many winemakers use chalk to remove it
from the must. As Greg says it's mainly in the leaves and, in my
opinion, there is no need for calcium carbonate deacidification (use
of chalk) in making rhubarb wine. I would go as far as it's
potentially detrimental to quality. For more, see under "Must" at
http://members.tripod.com/~BRotter/Styles/StyleDes.htm#Rhubarb

Ben