Rhubarb Wine - Calcium Carbonate

[Guzzie]

About to try my first rhubarb wine and have looked at a number of recipes/methods. Some are recommending using calcium carbonate to reduce the oxalic acid in the mix.
Does anyone on the forum perform this step?
Thanks G.

 

[MashBag]

Oooer I was only reading up on this a few days ago about spinach (we grow a lot)

Calcium chloride was the most effective additive while calcium carbonate was the least effective. The formation of insoluble oxalate after incubation at 25 °C for 30 min is a simple practical step that can be incorporated into the juicing process. This would make the juice considerably safer to consume on a regular basis.

From... https://www.sciencedirect.com/science/article/abs/pii/S030881461631648X

Make of it what you will.

 

[Graz]

I've made rhubarb wine a few times, didn't add any calcium carbonate. Only added pectolase, citric acid, strong tea for tannin, and a bit of yeast nutrient.

Makes a nice crisp dry white.

 

[MashBag]

Some elderflower near the end is good.