am pondering now coz I dont' know what to do

I used a different Rhubarb Wine recipe, it involved leaving the fruit in the bucket after adding the yeast, then leaving it to ferment in the bucket for a week before straining into a demijohn.

Have just strained into the demijohns ( thats 2 coz I doubled up to make 2 gallons), and, I seem to be about a third of a gallon short of liquid ..............can I top up or is it too late coz its already been fermenting for a week or should I just leave it and be a couple of bottles short ....decision decisions, not my strong point

Top it up!!!

It'll be fine, honest injun.....

I have an er.. minor rhubarb problem... I opened a bottle last night and it was obviously "Smelly Feet" flavour.... it was euuuuuuuuu, not vinegary, just good ol smelly feet flavour... noo idea why, other bottle was fine....

I'd just top it up too

And it can't be any worse than the parsley

did you do more than one batch of rhubarb? and if so was it from the same one?

ok top it up I will...................warm or cold water

Cooled down previously boiled water I reckon

I'll send you a bottle so yer can test it....

Um..* thinks*... dunno...

so that means yes you made more than one batch and one was ok and t'other wasn't

might have been a bit of contam from the container or bung that you use might have just caught it in time before it went totaly yuck

i had more problems with mine explodeing than anything else even managed to knock the whole house electric supply out once