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[email protected] geraldine.woods1@ntlworld.com is offline
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Default Rhubarb wine - stopped fermenting

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?