ruhbarb help please

[emmaann17]

hi there you jolly brewers, I recently started some ruhbarb wine and at the stage of fermenting, Iam following an old recipe from CJJ Berry book 1982 should go ok but a couple of questions please. Iam keeping the temp steady by a brewing belt its bubbbling away ok but no signs of any brown scum on top as you see when fermenting other beer wines etc is this right??? Also added camden tab with the fermention is this wrong??? dont no why did this?? :hmm: :cry:

 

[Sean_Mc]

The use of a campden tablet is to kill bacteria and inhibit the growth of wild yeast, so the slow ferment maybe down to you adding this at the start. It dissipates over 24hours or so your'll be okay. Just keep it between 16-20c for four weeks plus and it'll be good :thumb:

 

[emmaann17]

hi there sean mc thanx so much for your reply soz for delay getting back was visiting. will carry on as before looking forward to trying it months later??? all best happy brewing : :thumb: