I made a 5 gallon batch of rhubarb wine & let it ferment out to .996. Use
hot mix sparkloid, let set for two weeks & racked. The wine was brilliantly
clear. I then added sorbate & one campden tablet & let set for one day. The
wine was still clear. I then added simple syrup (2sugar:1water) to sweeten
the wine to 1012. About an hour after I added the simple syrup the wine
started to cloud. No bubbles in the air lock so I don't think it's
fermenting. Any ideas on why it clouded?

Thanx-Dr. Mac