Rhubarb wine - stopped fermenting


Having trouble with fermenting rhubarb wine. Initial fermentation was a bit slow but livened up after racking and bubbled vigourously for about a week. But then it all stopped and now there's no sign of fermentation. Acidity seems to be about 3.3.
Added more sugar which caused immediate bubbling but stopped after a few minutes.
It's beginning to clear now and seems to be completely inactive. Can I salvage anything from this? I've heard rhubarb can be a difficult wine to make - anyone offer any suggestions?
Reply to
geraldine.woods1

Yeast activity is inhibited below pH of 3.3. Thta is often a problem in rhubarb wine.
How much sugar per gallon did you use? It might be done. Rhubarb wines often finish a bit sweet due to the oxalic acid of rhubarb.
I have found that carefull addition of calcium carbonate helps the fermentation of rhubarb, especially when more than 3-4 lbs per gallon are used.
Reply to
Droopy

Thanks for this. I used about 5 lbs per gallon so acidity could be the problem. I just reckoned it should keep bubbling for a few weeks - not simply finish so soon.
Reply to
geraldine.woods1

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