3 lemon, juiced
3/4 cup orange juice
2/3 cup white sugar
2 tablespoons fresh lemon juice
1/2 cup white vinegar
1 tablespoon white vinegar
1 tablespoon lemon juice
1 cup plain yogurt
1/2 cup warm water (110 degrees F/45 degrees C)
In a medium glass or plastic bowl, combine lemon juice, orange juice, sugar and lemon juice. Whisk until no lumps remain.
In a large bowl, combine white vinegar, white vinegar, lemon juice and yeast. In a small bowl, whisk the egg/wine mixture. Stir in the yogurt mixture until well blended. In a separate bowl, whisk together the water and remaining vinegar; pour over the fruit mixture and add the remaining lemon juice. Let stand 5 to 10 minutes.
Transfer the fruit mixture to the glass, and pour in the grape juice and vinegar.