A forum for winemakers to discuss their craft
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PLEASE dont chastise me yet, I made 3 gallons of rhubarb wine a few weeks ago, put in fermentation bin with brew heater and like a twat forgot to get the sg,,,, yep I know !!!!, went on holiday for 9 days , when I got back the fermentation had ceased and sg was 1010, so I thought it had stuck as it tasted dry, so I made a starter fermentation and added it with half kilo of sugar to the wine to try to get it moving again but nothing happened, Do I keep it and let it clear or dump it,,,,, open to suggestions thanks ian
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An FG of 1010 for a rhubarb wine seems high to me, it would be fine for a beer. What was the anticipated alcohol content, and the alcohol tolerance of the yeast? Could the former have exceeded the latter?
Last edited by Eric on Thu Jun 02, 2022 5:15 pm, edited 1 time in total.
Without patience, life becomes difficult and the sooner it's finished, the better.
Does it taste dry? Tbh of its OK, that's good enough. Make sure when you store it...
a) it's in glass or stainless &
b) make sure it's topped up and there is minimal air space.
Keep tasting our. It's a terrible job, but someone had to do it