[Morrigan]

This is our first attempt at winemaking and after reading a recipe on this site decided to try the rhubarb wine

We used the sugar extraction technique and used the liquid to make the wine. the yeast was added and it was transfered into demi-johns and is bubbling away nicely

There is a bit of white foam at the top of the wine in the demi-johns -- is this normal?

[LHS]

yes its normal, I normally do the primary ferment in a bucket and skim the excess foam off. The amount you get depends on the type of yeast you use. You can get a yeasty thick foam on the top, again I just skim this off. You can just leave it, once the ferment dies down most of this scum will just fall to the bottom of the demi-john which you can leave when racking.

Some times Rhubarb can give a thin wine (no body) blending with a banana wine will give a better result.

Good luck