HERB - Herb wines, was Projects

[colette waters]

I am really fermenting a tea.  The recipe I used is as follows:
2 pint mint leaves - no stems
1 gallon water
3 - 4 lb. sugar
1/2 lb. chopped raisins
1/2 lb.  wheat
2 lemons
2 oranges
yeast & yeast nutrient
Pour boiling water over mint leaves as if making tea - let steep until blood cool.
Strain and squeeze out leaves.  Add all other ingredients.  Pour into primary
fermentation pot.  After primary fermentation siphon off into secondary vessel and
ferment under airlocks.  When fermentation stops bottle and wait.

I've planted six more rosemary bushes this fall so maybe next spring I'll have enough
rosemary to try a wine of it.  I think I'll cut the amount of herb I use since rosemary
is so strong - suggestions anyone?
Begga Elisabeth
Katherine Blackthorne wrote:

> Are you fermenting a tea?  Or pouring sugar directly on the herbs?  I haven't made
> "herbal wines"

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