- posted 14 years ago
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?