Hello there, I made a batch of Rhubarb wine a couple weeks ago. The recipie i used was pretty simple, 7.5 lbs of raw rhubarb, frozen then cut up and soaked for about 3 days in water. 6 cups of table sugar disolved into 1.5 gallons of heated water. 1 tbs tartaric and malic acid. I put 1 crushed campden tablet into the rhubarb water mix and let it sit for about 3 days stirring it two times a day. I mixed the juice and enough water to bring it to 3.5 gallons and pitched yeast. It was a kinda pink color for a while and now that the leese is settling out it turned yellow, like really dark yellow and smells kinda rubbery. Taste is a little on the rubber side, but not overwhelming. Any ideas?
Yeast was EC1118.