In the past I have done some beer brewing, and this is my first swing at wine and of course I couldn't go easy with the Welches I had to jump in both feet first.
I started the rhubarb on 2/25/16, following the 1 gallon recipe down to the "t." Here are my numbers before pitching the yeast (Montrachet):
Temp 64
Gravity .95
Alcohol 12
Sugar 22
Yesterday (3/5/16) I noticed activity had dropped off significantly, so I assumed it was ready to from primary to secondary, before doing so I took new readings:
Temp 65
Gravity 1.002
Alcohol 0
Sugar 0
It has a very cloudy appearance, and doesn't smell rancid or "off." The sample from the thief is very bitter. Did I do something wrong, or am I just not being patient enough?? It looks like fermentation has stopped altogether, is this possibly due to the temp being low, and what can I do to restart it?
Btw, I have been stalking this site for quite a while now, and the information on here is outstanding.