So, a friend just loaded me up with more rhubarb than I know what to do with. Besides cranking out two pies, I thought making a rhubarb mead would be entertaining.
I searched the forums and read basically all the rhubarb-centric discussions, but was a bit bummed that most of the brewlogs didn't have any follow-up comments about how these recipes actually turned out. I realize some are probably still aging, or people forgot to post results to their logs, etc. So, if anyone has successfully used rhubarb, I'd be pleased to hear your methods and what you liked/disliked.
The basic parameters: This will likely be a 3-gallon batch, made with orange blossom honey (that's what I have on hand), and I'm shooting for a dry/barely sweet finish. I might just go dry and back-sweeten. I'll be adding calcium carbonate to precipitate the oxalate as well as maintain proper pH, and will do the typical nutrient additions at sugar breaks. The rhubarb is already cut in 1 cm. pieces and frozen. Finally, I'm considering adding a gallon of apple cider, since I have one sitting around, and possibly some spices like cinnamon or nutmeg (since I always put freshly ground nutmeg in rhubarb pies, where it turns out nicely).
So, I'm looking for thoughts on:
1) Fruit in primary, secondary, or both?
2) Yeast suggestions? (I'm thinking something bright to complement the tartness of the rhubarb)
3) Oak? Suggestions on type/toast?
Thanks for your insight.
I searched the forums and read basically all the rhubarb-centric discussions, but was a bit bummed that most of the brewlogs didn't have any follow-up comments about how these recipes actually turned out. I realize some are probably still aging, or people forgot to post results to their logs, etc. So, if anyone has successfully used rhubarb, I'd be pleased to hear your methods and what you liked/disliked.
The basic parameters: This will likely be a 3-gallon batch, made with orange blossom honey (that's what I have on hand), and I'm shooting for a dry/barely sweet finish. I might just go dry and back-sweeten. I'll be adding calcium carbonate to precipitate the oxalate as well as maintain proper pH, and will do the typical nutrient additions at sugar breaks. The rhubarb is already cut in 1 cm. pieces and frozen. Finally, I'm considering adding a gallon of apple cider, since I have one sitting around, and possibly some spices like cinnamon or nutmeg (since I always put freshly ground nutmeg in rhubarb pies, where it turns out nicely).
So, I'm looking for thoughts on:
1) Fruit in primary, secondary, or both?
2) Yeast suggestions? (I'm thinking something bright to complement the tartness of the rhubarb)
3) Oak? Suggestions on type/toast?
Thanks for your insight.