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?