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Post by iasha 29th June 2012, 3:46 pm

Hi all, am new to the forum and am looking for some advice. I have made a gallon of rhubarb wine which is , i think stuck. I had it fermenting in a bucket to start with for the first 5 days before transfering to a demijohn. As soon as the wine went into a demijohn it stopped, the sg is very low. Can it have finished so soon? the wine is cloudy, i only added pectinase at the first fermentation stage and not along with the must. A mistake there it would seem! any idea's.
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Post by Chilli-head 29th June 2012, 4:37 pm

Hello and welcome Very Happy

I'm not an expert (but one might be along shortly ..), I have made more mead than wine, but I was surprised how fast fermentation went in plum wine. I think the yeast works quicker in acidic conditions, and rhubarb surely is that ! It could well be pretty much finished fermenting - you say the SG is low, did you measure it at the start ? If not, how much sugar did you use ?

If it has finished fermenting, leaving it undisturbed somewhere cool might help it start clearing.
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Post by Wilhelm Von Rhomboid 29th June 2012, 10:33 pm

How vigorous was the fermentation at first?

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Post by iasha 30th June 2012, 11:38 am

Wilhelm Von Rhomboid wrote:How vigorous was the fermentation at first?

it went well whilst in the bucket, with a towell over. I added 3lb of sugar to the rhubarb at the start to draw out the moisture before adding water and yeast etc. I didnt take the sg at the start ( a mistake i know now) . when i get a proper hydrometer tube i will gat an acurate sg reading. If it has finished ie sg is right down, then i will let it clear. any ideas of a way to get it to clear?
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Post by Chilli-head 2nd July 2012, 12:59 pm

iasha wrote:If it has finished ie sg is right down, then i will let it clear. any ideas of a way to get it to clear?

Undisturbed in a cool place it will usually, with patience, do most of the clearing on its own. However, if it is taking a long time or a persistent cloudiness is left, you can fine it by adding isinglass, bentonite, egg white etc - all of which serve to "glue" the fine particles together so that they sink out more quickly.

If you have just a residual haze, filtering can help to get a nice bright wine. Coffee filters or filter papers will not be fine enough to leave it clear. I have a filter which takes filter pads, about 3mm thick, and really does leave the wine clear, but we are talking slow, like drip by drip, so only to be done if it is really necessary !
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