Has anyone every tried making Green Tea and Ginger wine? I've got a batch started, but I'm not sure i'm going at it the right way. I've started a gallon in my primary. 16 teabags, zest and juice of 1 lime, zest and juice of 2 lemons, 2 oz. thinly sliced ginger, 2 lbs sugar, 1 tsp yeast nutrient, yeast. It seems to be fermenting just fine, but I'm not really sure how to strain all of the zest from the lime and the lemons. Thanks!