Rhubarb stopped bubbling after 8 days

[Ange]

Still very opaque Pink colour, no bubbles at all it seems, should I hydrometer test it 3 days running to establish whether fermentation stopped? Is that what ya do, please?

Just taken Hydrom reading: 996

Ange
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[Rich]

A hydrometer reading would be a good starting point. What SG did it start at too?

Well done on keeping the pink colour in there so far!

[lockwood1956]

Your hydrometer is your friend.....


bubble and airlock activity is not a good indication of fermentation progress.....also if this is a fernment on the pulp, leaving the pulp in for too lonfg can cause problems. If i am pulp fermenting then i like to remove the pulp at around SG 1.030


if the hydrometer reads 0.990 then there is no sugar left and ferment is finished.

You should try the new winemakers series (wines 1 to 4) they are designed to build up your winemaking skills over a series of wines, so that once you have completed them, you are ready for anything. The wines are tasty too

regards
Bob

[Ange]

Hi Chaps! Thanks for replies. D'ya know what?? I **think** it was 1.105, BUT, and I've confessed this last week, I did not understand Hydrometer readings... I DO NOW, I've read and read up on it; just sterilizing the jar/hydrometer and will take readings when ready. So, should I take the reading 3 days running and if the same (around 0.996) each time, I take it that fermentation is finished? I should be receiving P.Sorbate this week, so better but some of that in it too ... whadayasay??

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[Richard S]

The starting gravity of your wine is very important. Assuming that the starting gravity is 1.105 and the end gravity is 0.996, this gives you an approximate abv of 14.8% which is a bit high, your wine may taste hot due to the high amount of alcohol.

Yes, take readings over a 3 day period, this will confirm that fermentation has ended.

You only need to use sorbate if you are going to sweeten the wine. Rhubarb is very high in acid and your wine may be high in alcohol, sweetening may be required to balance the wine out.

[Cellar_Rat]

You could sweeten with something other than sugar - which is not femrentable (so you don't need sorbate)

[Richard S]

And there you have the latest money saving idea...........

[Ange]

We ALL need that Rich,

Ange
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[lockwood1956]

Richard doesn't....he is actually an eccentric millionaire

[Old un]

I make a lot of Rhubarb wine but I always add a lidl 11/2 Lts carton of Apple Juice per gallon.

I have won a number of 1st at local shows with this mix.

[Ange]

Today, I'm gonna de-gass my Rhubarb. It's VERY clear, with just a slight tinge of orangey/pink. Very little sediment also.

Woahhh!!! Just tasted it.. NOT as bitter as 2 weeks ago!! Added very minimal Splenda.. very small amount.

I **think** I'll be able to bottle this in about 8 days??

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[goldseal]

It's amazing how much a wine can change in the DJ, isn't it?

Yes, give it a few days an watch for signs of continued fermentation. If all is OK, bottle in a week or so.

[Ange]

Thanks Goldseal, it stopped fermenting about 3 weeks back, but it's the change of taste that amazes me! When I first racked it on July 25, it tasted dreadful.

Ange
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