Hello everyone
I need some advice on my first attempt at Rhubarb wine.
About 3 weeks ago i followed a recipe on here, i chopped the Rhubarb (3LB) and added a bag of sugar, 6 pints of cooled boiled water and added yeast. This was put into a bucket stirred well and covered. After a hour or two it was fizzing away. I left it for 6 days, looked and the fizzing was still going but not as fast. i strained off all the stalks and put the wine into a demijohn with a airlock.
First week it was a lovely dark pink, This week its a lighter pink but there is no sign of fermenting going on, It not doing anything at all ?
Its in the kitchen and it "shouldn't" be ready for at least another 6 weeks ish
Anyone know what is going on ?
Paul