Jasmine tea wine recipe

To make 6 bottles / 1 demijohn.

Ingredients

• Half a cup, ish, jasmine tea
• 1.5kg white cane sugar
• 100g fructose
• 100ml white grape juice
• SB9 Chablis yeast
• 3 teaspoons yeast nutrient
• 1 teaspoon cream of tartar

Method

Dissolve the sugars in dechlorinated water. Boil up some dechlorinated water and mix with the dry tea. Add it all to a bucket, along with everything but the yeast, and top up to about 5.25L with pure water. Take gravity and pitch yeast.

After a week, move to secondary fermentation in a demijohn. Leave to dryness, then rack for 4 weeks, and bottle.