I don't know what happened. I started a batch of rhubarb wine using a recipe I've used before. It was in 3 gallon carboys waiting for it to reach SG 1.000. I was out of town for a week and when I came back I noticed that the airlocks were full of tan fluid as though it had bubbled up really hard. The SG is less than .99. It smells OK. Should I just rack it? or do I need to add something. If anything the temp where I have the carboys was maybe a little low, in the mid 60's
rhubarb wine
- Thread starter jb8484
- Start date
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I would rack it and let it clear. You will need to add k-meta and k-sorate at some point, but I would let it clear for a while. After you add the above, you can back sweeten to your liking.
Arne
Senior Member
Bet you had a storm come thru and the barometer went a bit crazy. IF you let still wine age in carboys with an airlock on them, the liquid in the s type airlocks will move some. A big barometric change could make some of the wine get into the airlock. Arne.
Thanks to both of you. That's interesting about the storm coming thru. Something came thru while we were gone as there were 6 new inches of snow when we got home. Rocky, I racked it yesterday, how long should I wait to add the K. The whole batch had only been in the carboy for only 2 weeks. Do I want to stop fermentation this early?
Arne
Senior Member
Let it finish fermenting before you add the k=meta. Most on here say if the S.G. is the same for 3 days running or more it is done fermenting. THen you can add the k-meta and sorbate, wait a while, degas and add clearing agent, wait a while sweeten, wait and make sure it doesn't referment them bottle. Arne.
