I was going over some old recipes that I discovered on WineworldFDW and decided to try his "Egypt White", which calls for 40 grams, 1.41 oz., or about 1/3 c of ground star anise. Jack Keller has two recipes that each call for 2 anise stars, which seems a bit light compared to. I made a batch of Clove wine about 40 years ago, and I've lost those records, so I have nothing to compare. Anybody have any ideas / advice??