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Glad to see someone else has tried it at least. I found surprisingly little information on the web about it. What percentage of alcohol did you wind up with? Looking at about 12% with mine.

It's definitely an acquired taste. Really the only thing I don't like about it is the medicinal aftertaste. In the past I had only made wines from fruits, juices, and raisins and I was bored this afternoon so I figured why not. I dunno. Might be tasty.

I was a bit curious about this myself. I was reading the back of a box of Twinings Rooibos (straight - No flavors) today and it said the leaves were "fermented" and that got the gears turning. Turns out they're actually just oxidized like real black tea though. So I made up a gallon with 16...