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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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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? |
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Thanks for this. I used about 5 lbs per gallon so acidity could be the
problem. I just reckoned it should keep bubbling for a few weeks - not simply finish so soon. |
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What drop in gravity have you seen? what was the OG? What is it
currently? wrote: > Thanks for this. I used about 5 lbs per gallon so acidity could be the > problem. I just reckoned it should keep bubbling for a few weeks - not > simply finish so soon. |
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