Well I finally have a chance to start my rhubarb wine today. I was a bit
confused with Jack Kellers recipe that calls for enough water to bring the
batch up to 1 gallon, but in the procedure it says to dissolve the campden
in a gallon of water and pour over the rhubarb. So I went looking at other
recipes around the net to see what they had to say. I came across one recipe
that ended with this eye-opening direction:

"Stir every day and when it ceases to "work" bottle it, but do not cork
tightly till the "hissing" has stopped."

LOL!