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?

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.


wrote:
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?

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.

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


wrote:
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.