I mostly use the recipie in the ECKcouse catalog/web site. It works quite well. I never have been good at following directions, but that was my starting point. 18 pounds rhubarb with 10 pounds suger to five galleons of wine. With peptic enzyme, yeast energizer and tannin as the only additives. I usually get just over 4 galeons finnished wine. ( lots of sampeling!) I have never done any acid reduction. I do often add a bit of dextrose, just because it is fun to watch it fizz up! I don't top off either, the other reason I keep it alive longer. One batch was stuborn about clearing, I tried to squeeze too much juice from the pulp at first racking.
This has made a very easy drinking wine. Nice rhubarb flavor and bite, but serprisingly mellow. Especially at 16%abv! I don't usually backsweeten at all. If I do it is with a fruit juice concentrate.
I have only used fresh stalks, but will be freezing them this time around.