Rhubarb is a member of the Rheum genus which has about 60 species. The most common choices for human consumption, including wine, are the garden rhubarb (Rheum rhabarbarum) and false rhubarb (Rheum rhaponticum), which is actually a true rhubarb. Rhubarb wine may be made pure and is an excellent blending wine. The following steps will show how to make about 1 gallon of rhubarb wine.
Strain the must through a nylon straining bag, squeezing the liquid from the pulp. Throw away the pulp and return the liquor to the first container.
Remove the oxalic acid from the rhubarb by adding the precipitated chalk. This is an essential step. Wait for three hours and check the taste again. Another 1/2 oz of precipitated chalk can be added if needed. Add the remaining ingredients and stir the must until the sugar dissolves completely.
Cover the container and let it sit overnight. Transfer the must to a secondary fermentation vessel and fit the airlock. Hold back a pint to allow for foaming. Wait for the fermentation to decrease in five to seven days, top off with the reserved liquor and place the airlock.
Place in a cool area until the wine clears. Rack the wine, replace the airlock and top off. Repeat this step two more times at 30-day intervals before racking it into bottles. Rhubarb wine does not need to age.