6 pts water
1/2 oz precipitated chalk (calcium carbonate)- needed to decrease acid and allow the yeast to multiply
1pkg wine yeast - I used 71B-1122
3/4 oz fresh ginger & Cloves- just a couple per gallon- both in a little muslin bag or tea ball.
Beginning S.G. 1.095- 1.100
Wash and cut rhubarb into small pieces and place in straining bag. Mix in sugar and campden. I added pectic enzyme... never hurts. Cover and let sit for 2-3 days stirring daily. Strain juice and squeeze bag. Discard pulp. Stir in all other ingredients. Cover primary. Stir daily. Remove the spices at around S.G. 1.040 per instructions. Stabalize and sweeten as usual.
This is the official recipe... of course I didn't follow it exactly as I started with pure juice that had been frozen as I now steam juice all my rhubarb... works really great!