A friend and I are going to combine resources to make a rhubarb mead. I've never worked with rhubarb before. I really need advice on how handle the rhubarb, and how much per gallon to add? We want it to be distinctly rhubarb and we're ok with embracing the tartness of it. Do people freeze it first? I've seen some people smashing it up?
I was thinking the starting gravity would be on the higher side. What do ya'll think?
I was thinking the starting gravity would be on the higher side. What do ya'll think?