The gooseberry & rhubarb wine is proving to be somewhat troublesome, & I really don't know why. It has cleared, but has a slight haze to it - and it tastes, well, not great. Not fruity even, but ... cardboardy?
The SG is down to 992, but it has sat in a demijohn & not got any clearer for the last two months. I think that if I bottle it as is, & give a bottle to cheery Brian & Pauline to thank them for letting me have the gooseberries, they will be sorely disappointed, except it could be used in cooking.
Mind you, the second test glass that I had this evening did taste rather better than the first...
I often found rhubarb to have an odd taste in wines - cardboardy is a good description. I now stick to crumbles, pies and chutneys (it makes a wonderful chutney!) The gooseberries on their own make a brilliant wine. It's only the hairs on a gooseberry ...!
ReplyDeleteYes, but I've always found the rhubarb wine to be jolly good, so I don't understand why the gooseberry/rhubarb combo isn't superb...?
ReplyDeleteI do like the idea of rhubarb in chutneys, but I drink more wine than eat chutneys!