Glad to report that Zinger teas made from the Classic 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
a character. These wine @10g become a great hit at a reason wedding in
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 passed 1.000.
In glass for @ 1 year with racking.

Then the grapefruit juice + 6 juiced lemons/gallon ferment etc got this
also down passed 1.000

Now blend the two together and let sit for 6 months, bottle and let sit
for a year.
The blending was very much to taste, but it was added @ =BD- 1/2 of
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