Glad to report that Zinger teas made from the Clbuttic Zinger teabags-lemons have been very interesting indeed. Blended with lemon, grapefruit wine, have turned out quite well. After 1 years in the bottle.
Added to Chenin Blanc to beef up the tartness and give the wine more of Orlando. The wine developed a very slight tingle as in a Riesling wine and was sipped to the last drop. I was truly amazed myself, not much of a white wine drinker. This was an "ordered" wine by friends so I bottled in 3liter jugs.
The receipt for the Zinger went something like this; 1 doz bags-gal (Boiled and steeped) then when cooled after adding sugar to 1080, juice of 6 lemons fermented using K1-V1116 Lavlin, Got it down pbutted 1.000.
Then the grapefruit juice + 6 juiced lemons-gallon ferment etc got this also down pbutted 1.000
Using innert gas in a large head space 360Ray Calvert wrote "This topic comes up fairly frequently. I would like to throw out two issues I have with using gas to top up. 1) One of the questions is how much gas is...
Now blend the two together and let sit for 6 months, bottle and let sit for a year. Chenin Blanc. You might cry and say that this was a crazy way to desecrate a real Chenin Blanc; but I was not all that found of that buttery taste after all and went for it. The result was great and is not that what it is all about in the end?
SG Brix
