I've made elderflower wine quite successfully for a few years now (also dandelion and rhubarb successfully and on one occasion only rose wine which was absolutely horrible). Fermentation has never been a problem - the wine has bubbled away like mad for a week or two, then somewhat slower for a couple more weeks, until the wine has been nearly clear, then really slow and then stopped bubbling and I've racked it. This time something has gone wrong. I started the wine in a bucket, left the must for 5 days, then put into a demi-john with yeast and airlock (all as usual). It bubbled well for 2 weeks but has now (almost) ground to a halt. It does not bubble in the mornings and only starts up in the afternoon- really slowly - but the wine is no way near clear yet. What have I done wrong? We've had fairly hot weather so it's not due to cold. The recipe I followed was as always. Utensils sterilised as always. Any ideas out there?