"Create a detailed recipe for Tarragon Rhubarb Herbal Wine at approximately 4+ gallons scale, using imperial units. Include ingredients and step-by-step method based on this outline: 4 gallons water; 8 quarts fresh tarragon, lightly packed; rhubarb juice made from 4 cups rhubarb plus water and 1 cup sugar, then strained; 8 tsp bread yeast; 4 inches ginger, sliced; 8 cups sugar, adjusted lower for less sweetness. Method should cover infusing tarragon and ginger in hot water, dissolving sugar, combining with cooled rhubarb juice and proofed yeast, topping up with water, fermenting until clear over weeks to months, racking, bottling, and aging 6–12 months. Include an optional sparkling variation by priming with sugar before bottling. Make it clear, practical, and scaled for a home batch."