40 to 50 teabags, depending on the strength desired. If flavoring/aroma is desired, add additional 15 to 20 herbal or fruit flavored tea bags of your choice.
3 lb. chopped raisins or sultanas
3 medium oranges, well washed and chopped in a food processor
2 lemons, well washed and chopped in a food processor
1 cup Steen's Pure Cane Syrup OR 2 cups pure maple syrup
10 lb. white sugar
1 lb. brown sugar
Group B:
2 tsp. acid blend
3 tsp. yeast nutrient
1 tsp. yeast energizer
3 tsp. pectic enzyme
3 campden tablets, crushed
Directions
Dissolve all of group B in 250ml warm water.
Day 1: Make 2 gallons of tea with ingredients from group A. First bring water to a rolling boil and then add the tea bags. Allow to steep for about an hour or until water has cooled to around 100 F. Remove the tea bags. Add remaining Group A and all of group B ingredients. Stir mixture until everything is dissolved. Transfer all of this mixture, including fruit pulp, into a primary fermenter and add 2 more (boiled and cooled) gallons water. Cover fermenter with plastic lid or Saran Wrap and allow to rest overnight in a dark place.
Group C:
250ml warm (not hot) tap water. Add 1 packet of Cote De Blanc wine yeast (made by Red Star) to water. Allow yeast to rehydrate for 30 minutes in just water. Then add a small pinch each of yeast nutrient and yeast energizer.
1/4 tsp. salt
1/4 tsp. sugar
Leave it alone for a few hours to start working.
Day 2: Prepare group C. Give this about 4 hours to come alive and pitch into primary fermenter. Gently stir the mixture and cover.
Days 3 to 6: Punch down must and very gently stir mixture daily.
Day 7: Strain the must into a carboy or demijohn; top up to the shoulder with 70 F water.
Beyond: Ferment to dry. Rack when necessary and add a crushed campden tablet at each racking. Make all required SG, and pH checks throughout the entire process. Leave to clear before bottling. Sparkalloid works well for clearing. Add potassium sorbate / campden tablet prior to finishing.
2 (10 oz.) pkgs. frozen asparagus, cooked, chopped, with cooking water reserved.
3 c. shredded Cheddar cheese
Directions
Melt butter; blend in flour and seasonings. Remove from heat and stir in milk. Return to heat, stirring constantly, until thickened. Add asparagus and cooking water; heat to simmering. Remove from heat and stir in cheese until melted. Garnish with paprika, if desired.
