Green Tea & Ginger Wine

• 16 teaspoons or teabags of Green Tea
• 1 cup chopped white or golden raisins
• 1 ounce thinly sliced ginger root
• 2 lbs granulated sugar
• zest & juice of 1 lime
• zest & juice of 2 small lemons
• water to 1 gallon
• 1 tsp yeast nutrient
• 1 pkt wine yeast

Boil water and pour over all ingredients but yeast (in primary). When water
cools to under 100 degrees F., add activated yeast. When specific gravity
drops to 1.015-1.010, strain tea, ginger and zest. Transfer liquid to
secondary and attach airlock. Ferment to dryness, rack, top up, and reaffix
airlock. Stabilize when clear. Wait 30 days, sweeten if desired, and rack
into bottles. Allow 3-6 months to smooth out. [Author’s own recipe]