The rhubarb wine will be fairly quiet now - maybe the odd 'blip' of air through the airlock - but pretty quiescent over all.
Now for the trickiest part of wine making, in my view - the syphoning of the wine from the demijohn into another - called 'racking the wine'. The purpose is to take all the yummy fermented wine (opaque as it still is at the mo) off from the layer of pale sediment at the bottom of the demijohn - which comprises dead yeast, bits of stray rhubarb & all sorts of other yuck which we don't want hanging about in our wine.
With the demijohn of wine on a worktop & a fresh demijohn (or bucket) on the floor, insert a long tube part way into the wine - but not all the way down into the yuck.
To get the wine flowing along the tube, suck the lower end to pull the wine up the tube & then QUICKLY put the sucky end into the lower demijohn/bucket (this seems a bit unhygienic to me, but I haven't worked out a way of sterilising my mouth as yet). As if by magic, the wine will flow up the tube out the top demijohn and down the tube into the lower. Hold the tube firmly into the lower demijohn/bucket - if it gets free there will be wine pouring out everywhere.
The idea is to get the good stuff up the tube & leave the sediment behind. The level of wine in the top demijohn will be going down at an alarming rate and you will have to concentrate to keep the tube in the top demijohn below the liquid level, but not so far down as to suck up the sediment. When the level is perilously close to the yuck in the top demijohn, pull the tube out at the top end.
Points to note:
- when you suck the tube to get the wine flowing, you are not attempting to drink the stuff, just to draw it up the tube sufficiently to get it out of the top demijohn
- swiftly taking the tube from your mouth and putting it into the lower demijohn/bucket is essential if you don't want to end up squirting the wine all over you and the kitchen floor - and is a catastrophic waste of your good wine.
- keep the tube firmly fixed into the lower receptacle while you concentrate on the top
- try not to suck up too much yuck, but if you do, it will always settle out as sediment & can be syphoned off again in due course.
Make a note of the SG & have a taste - I dithered about adding a couple of ounces of sugar as the SG reading was rather low (i.e. will be pretty dry wine), but a taste told me it was not mouth-puckeringly so - I compromised on adding an 1oz of sugar to sweeten it a little. The strength of this wine is 13.5% at the mo.
The demijohn can be put in a cool spare room/cellar for a couple of months, at which point it's likely to be clear - but with a small amount of sediment on the bottom, so we'll then go through this rigmarole again.
PS - A Confession
I extracted the juice of a pound of redcurrants that I had in the freezer to my rhubarb at start - I didn't mention it in order to keep proceedings simple - but it does seem to have added a very pleasant colour to the wine - it's more certainly more pink that it would have been using rhubarb alone.