Rhubarb wine - stopped fermenting

May 14, 2006 3 Replies
G

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?



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D

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.

snipped-for-privacy@ntlworld.com wrote:

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G

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.

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D

What drop in gravity have you seen? what was the OG? What is it currently?

snipped-for-privacy@ntlworld.com wrote:

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