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Well just over six monthes later and i can report back this batch of rhubarb wine is my finest creation yet. Everyone who has sampled has given rave reviews. Hope to get enough rhubarb next year for two batches. Thanks for all the pointers.

Two of my favorites are The Alaskan Bootlegger's Bible and Strong Waters, got both of them from Amazon, both are great books.

Well I started a batch of Red Star Champagne yeast and added it last night and when I got up this morning things were fermenting away. Will have to see how it all turns out, will post when I rack to secondary. JW

Yooper, Recipe was as follows: 4 gallons chopped and frozen Rhubarb thawed out 2 quarts frozen blueberries, thawed 10lbs sugar mixed with fruit let sugar and fruit sit 16hrs added boiling water to top off 7.5 gallon bucket once cool added 6 campden tablets after 30 hrs added Montrachet yeast...

Any other things I could use to drop the acidity?, I live quite a ways from a source of brewing supplies. Would a Red Star champagne or Lalvin 1118 be more tolerant of the acidity?

I am attempting my first rhubarb wine and seem to be having some trouble, following a recipe from the book "Strong Waters", I used a Red Star Montrachet, hydrating it in a little apple juice and water, yeast foamed up and started working fine added it to the must and after three days there was...