Blush, eh? We were a tad short on rhubarb so we used 3 lbs of strawberries to supplement. Also our rhubarb was pretty red. It was blush at the beginning, but it has faded to a gold now.
The good news is the yeast is clearing on schedule. We will rack for the 3rd time in a couple of weeks to hopefully clear out for bottling by Thanksgiving or Christmas. Hopefully drinking them next Memorial day. Do you think it would be better to keep it in bulk storage for 12 months vs 6 bulk/6 bottles? I'd like my 5 gal carboy back if it doesn't make a difference.
Primary #1:Empty #2:Empty
Secondary #1: Peach Rhubarb Wine #2: Big 50 Barleywine #3: Umlaut my Kölsch V #4: Sparkling Elderflower Wine
Kegged: Piker Liker Porter
Bottles: Framboise Lambic, Red Rye IPA, Dark Belgian Strong, Belgian Golden Strong, Kicked by a Moose Scotch Ale, Apfelwein, Russian Imperial Stout, Carmelite Tripel, Rhubarb Wine, Barolo Wine
On Deck: Dunkel, Irish Red, Surly Bender clone, Spruced Warmer, CDA