I just chopped and froze enough rhubarb for a 23 liter batch. Jack Keller's my go to guy (like most of us I think) and he suggests an oz. of precipitated chalk per gallon to remove the excessive oxalic acid.
Can anyone comment on their experiences with/without the chalk. My local winery sells rhubarb wine, and I'd like to ask him, but it seems wrong to get advice from him in order to save $18 a bottle on his wine!
Any other rhubarb tips would be appreciated!
Bottled: 2012 Apple cider, 2012 Strawberry Rhubarb Jam
Bulk Aging: 2012 Heavy Bodied blackberry
Fermenting: Orange cranberry, raspberry