The tartness of fresh rhubarb, bottled forever and ready in any season.
I kept up the 'thinking outside the box' mentality with my second wine, Rhubarb Uprising. Made with 15 lbs. of fresh rhubarb, this wine has a tang that is all its own. I got a little excited making this one and bottled it after just three months of fermentation and aging, which unfortunately resulted in quite a lot of leftover sediment that mars its appearance. It still tastes yummy though! I also accidentally printed most of the labels on the sticky side of the paper, meaning just a few are graced with the fierce rhubarb stickman I made for the occasion. 23 bottles were minted in October 2017 at 13.4% ABV.
A second batch of this fine wine was bottled in April 2020 and is much clearer than the first. Aging it for nine months instead of three before bottling made a huge difference! The flavor is otherwise identical which is a definite plus. This makes it the first wine that I've replicated almost exactly, further proof that the rhubarb are almost certainly coming for us all.