There are many opinions on making rhubarb wine, some of which are misleading. 1. When to pick: Some recipes say that forced rhubarb is unsuitable, others say it's ideal. Since I don't force rhubarb, I cannot comment, but some of my crop is ready for harvesting now, so I have started a batch, using the thick outer stalks and it tastes and smells great. I made a batch last year in november, which turned out very good, which puts paid to the argument that the end of season crop is no good, although not ideal for cooking. 2. Oxalic acid: This is only present in the leaves, so it doesn't really matter how you extract the juice. With both batches, the pH was 4.0, which is on the low side of acidity for wine and I had to add tartaric acid to get a suitable level. Adding lemon or orange rind to offset the acidity is not required, in my experience. I have found the best treatment is to slice and crush the stalks, add all the sugar plus enzymes (rohavin colour and pectozyme), leave for 24 hours then press out the juice. Rinsing and re-presing the pulp serves only to release fine pulp particles which can cause clearing problems. Adding sulphite tends to bleach out the colour. 3. Yeast: Rhubarb can ferment on its own yeast if no hot water or sulphite has been used, but for best results, I use wine yeast. 4. Quantities: Recipes range from 3 to 6 pounds per gallon. 3 is perfectly adequate (using my method of extraction), except for the end of season, when the flavour is less strong. 5. Additives: Last year I used 250 ml of white grape juice concentrate and reduced the sugar (normally 1 kilo) to 800g for a dry wine at 12% abv. This year I added 50g of fresh grated ginger instead, which gives a subtle complexity to the flavour. When elderflowers are ready, I will include these as well. There is a version which includes dried rosehip shells, which I will try next. Tannin and glycerine improve the mouthfeel. 6. Sparkling versions: I successfully carbonated last year's using a Sodastream. However, force carbonation makes the wine taste more acidic, so I added 1 Sweetex tablet per bottle.