We tried a bottle of rhubarb fizz tonight that I originally made as a rhubarb and orange wine with honey a couple of years ago. I tried some about three months ago and it tasted pretty awful - very acidic. But a few days later I tried some flat champagne and it tasted similar, so decided to try fizzing up the rhubarb wine. I did it in beer bottles rather than champagne bottles as I'm more familiar with the process. We used a champagne yeast and attempted to get the same sugar as for carbonating 40 pints beer which is 5 oz, so for a gallon of wine that was 1oz. I was worried about slightly overdoing it and having exploding bottles, so erred on the side of caution. Think we under did it though and after a few weeks the wine was still flat. We tried one tonight though and it was pleasantly gently fizzy and tasted not bad. It's a bit strong though, think it's around 15% ABV. We're going to try carbonating a gallon of blackberry next.
Time to sterilize the bottles for the Abbey Grand Cru also. I soak them in bleach for a while, rinse them four times in water and then roast in the oven at 170˚C for an hour, with a gradual ramp up in temperature over an hour or so.
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