How to make Ginseng and Green Tea Wine?

i was going to start a brew last night (but got distracted =) with the following recipe:

1 gal water 16 chai tea bags (w/black tea) 2 lbs sugar 1 tbsp yeast nutrient 1 campden

boil tea bags in water until well-steeped (say 20 min or so), take off

1 cup to pitch yeast in (add yeast nutrient to this cup and don't pitch until the temp drops to whatever the mfg instructions say), stir in sugar until dissolved, add campden tablets, remove from heat, wait for about 2 hours for yeast to do its thang, make sure must is cooled to around 70F, add yeast, seal, and done.

i was thinking of adding something else to spice it up a little, maybe substituting a couple bags of earl grey for some of the chai, just to fill out the flavor a little. i also have some french vanilla tea and even though it kinda sucks, i suppose one could use that, too.

i based the tea bag calculation on the basis that if 1 bag tastes good when steeped in 1 coffee mug of water, and 1 mug of water is approx. 8 oz, and a gallon is 128 oz, then 16 bags should be enough for 1 gal.

i would theorize that the same basic logical framework would apply to green tea. of course, i guess i should say that this is a _guess_. i haven't done it yet, but i'll definitely tell you how it goes. i hope to have it done either tonight or tomorrow night, so i'll relay the results.

anyone else?

Saul Sabia saul_sabia@yaho[o].com