I recently made some hard sweet tea with quite a punch. To cut down one the bitterness of the finished product I added a pinch of baking powder to the sweet tea before pitching the yeast. By using yeast packaged for mr. distiller I was able to get the sweet tea to about 15% ABV. It was a little too strong to drink by itself but mixed with lemonade it made an awesome half and half. For the next batch i'm going to use champagne yeast and less sugar to shoot for around 8% ABV with carbonation.