I've just set off two gallons of rhubarb wine and still have plenty of rhubarb to make another bubbling brew.
I've been looking on the net for different recipes , but remember my grandmother always just made it up as she went along . It always tasted good as she said she made it by taste rather than formula .
My question is , if I use this anything goes method , will the taste of the liquor before fermentation be close to the after flavour ? How accurately can you predict the end taste at the beginning ?
I've been looking on the net for different recipes , but remember my grandmother always just made it up as she went along . It always tasted good as she said she made it by taste rather than formula .
My question is , if I use this anything goes method , will the taste of the liquor before fermentation be close to the after flavour ? How accurately can you predict the end taste at the beginning ?
