Rhubarb wine

The only wine not made of fruit, which might be tasty. The stalks are cut finely, it is scalded with boiling water, then the juice is squeezed out, adds boiling water (on 1 kg of raw weight 500 g of water), and the oxalic acid in rhubarb is neutralized with calcium carbonate (2 g/l). Then you need to measure the acidity, optionally add 80% lactic acid, strip off sediment and ferment. You can also add yeast nutrient.