Tea Wine Recipe D.I.Y.
Hey Guys and Gals!
My friend, 8 Bit Shinobi Arcade Bar shared this awesome Tea Wine Recipe that you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Tea Wine Recipe’s in the world.
- 1 gallon of tea (Iced or Leaves)
- 3 pounds of sugar (4 pounds if using tea leaves)
- 4 Lemons
- 1 Sachet Wine Yeast (My recommendations – Vintners Reserve R56 / Lalvin 71B / Lalvin EC1118)
- Primary fermenter (carboy)
- stirring spoon
- straining bag
- siphon tubing kit
- 1 gallon carboy or jug
- an airlock and bung
- (A thermometer and brewing belt may be used to monitor and control temperature.)
Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.
Brew your tea when it is cool pour into your carboy if you are using ice tea you can do it right in the carboy. Wash and scrub your lemons thinly slice them then place them into your carboy pour in the sugar and cover loosely,
Wait 24 hours, then you will add your prepared yeast.
Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.
Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.
Take your hydrometer reading and calculate all the measurements.
Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.
After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.
(The sediment is the stuff that accumulates at the bottom of your container.)
After you strained into your secondary carboy wait till the fermentation activity dies down. (could be between several weeks to several months)
Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.
then rack into a clean carboy.
After fermentation has stopped completely you can add sugar to suit your taste.
When the tea wine has cleared and is inactive – taste and bottle.
Stage 4: Aging / Bottling
You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.
Bottle using the siphon cork you can drink right away, however let wine sit for 2-3 months for best taste.
Other Great Things To Know
- Apple Wine Recipe D.I.Y.
- Pomegranate Wine Recipe D.I.Y.
- Mango Wine Recipe D.I.Y.
- What Yeast To Use For Fruit Wine
- Different Types Of Sugar You can Use In A Liqueur
- Which Liqueur To Choose When Making A Party
To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist
And Don’t forget to visit our friend 8 Bit Shinobi Arcade Bar!
I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.