Very brief post here to catch up on the rhubarb wine progress. After a couple of days in the bucket, I poured into carboy to allow the fermentation to finish under an airlock. I added a strong dose of FermaidK to try to overcome the very strong smell of H2S that this wine is kicking off. Here's the result in living color.
Interestingly, this wine is a strong pink color. Will be interesting to see how long this color persists or if it gets bleached out after fermentation is over.