Doug-
So here is my initial ingredients and process:

7-13 Put 12.5 lbs rhubarb (cubed and frozen),12.5 lbs sugar, and 1 lb of
raspberries in fermenter

7-14 Poured must into pulp bag (panty hose) in 2nd fermenter, Added 5
crushed capden tablets and 1.5 gal heated water. Stirred must. SG 1.12 -
16% Alcohol Potential (covered and put in pantry)

7-15 Add 1 pack of Montrachet yeast - sprinkled on top

7-16 Stirred must

7-17 Removed pulp bag and squeezed out juice - SG 1.12 before adding
water, 1.10 after topping off. Covered with lid - loose.



I followed this recipe I found on the Rhubarb Consortium Website.

(I did not add the the yeast nutrient or grape tannin and substituted
raspberries for the White Grape Concentrate)

12.50 lb Rhubarb (cubed)5.00 ga Water12.50 lb White granulated sugar5.00 ea
Campden tablets50.00 oz White grape concentrate (optional)5.00 pk Montrachet
wine yeast5.00 ts Yeast nutrient1.25 ts Grape tanninLet me know you
thoughts, if I missed something or if something may have been flawed in my
process.

I have enough rhubarb for 2 more batches, but I want to figure out the issue
before starting another batch.

(I am guessing too much sugar added initially)

"Doug Miller" > wrote in message
...
> On 9/14/2011 2:01 PM, Tycarnell wrote:
>> Update:
>> I added 1 package of Pasteur Champagne yeast twice (Once hydrated and
>> once
>> non-hydrated) to the batch and neither time did it further ferment. ;-(
>
> Of course not. I told you a month ago that your fermentation is finished.
> The alcohol level is too high for even that yeast to survive.
>>
>> SG still at 1.008 and tastes a bit sweet.
>
> That isn't going to change, no matter how much more champagne yeast you
> add.
>>
>> I did just recieve some Lalvin C-1118 yeast and added a hydrated packet
>> of
>> that to the batch today. (We will see how that goes)
>
> That might help: EC-1118 tolerates up to 18% alcohol, so you'll probably
> get some fermentation. Very doubtful that you'll get it down to 1.000,
> though.
>
> I still think you miscalculated your initial sugar levels, and added about
> twice as much as you should have.