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?