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Tea wine. Just made my first batch. I used 60 small bags of Su Yi tea. Zest and juice from 6 lemons.so no acid blend was necessary. And pure honey instead of sugar. 6 gallon batch.

Maple syrup wine. I use the same recipe as id do for dry mead. 3 pounds of pure maple syrup, 1 tsp of nutrient powder, 1/4 tsp of Tannin powder, 1 1/2 tsp. of Tartaric acid, 2 1/2 tsp. of Malic acid, 1/2 tsp. Energizer. Lalvin d-47, or champagne yeast. Add enough water to make 1 gal. Ferment in...