Chop the rhubarb into small pieces and place it in a large primary fermenter (such as a food-grade bucket).

Add sugar to the rhubarb and stir to combine. Cover the container with a clean towel or lid and let it sit at room temperature for 24 hours. This helps the rhubarb release its juice.

After 24 hours, bring 1 gallon of water to a boil and let it cool to room temperature.

Pour the cooled water into the rhubarb mixture. Add acid blend (or lemon juice), crushed Campden tablet, pectic enzyme, and yeast nutrient. Stir well.

Cover and allow the mixture to sit for another 24 hours.

After 24 hours, add the wine yeast and stir gently. Cover the fermenter and allow fermentation to begin.

Stir daily for 5-7 days. Once the vigorous fermentation subsides, strain the mixture through a fine mesh or cheesecloth into a sanitized carboy or fermentation jug.

Attach an airlock and ferment for 4-6 weeks until fermentation is complete.

Rack the wine into a clean vessel to remove sediment. Repeat racking every 1-2 months if needed, until the wine clears.

Once the wine is clear and fermentation has stopped, bottle and age for at least 3 months (preferably 6-12 months) before drinking.