Started a batch this morning from a recipe posted on winepress forums: Hard Iced Tea Time - WinePress.US Wine Making and Grape Growing Forum
Here's what I did:
Hard Iced Tea – 1st Attempt – 3 Gallons
40 teabags (decaf, reg size)
6 cups cane sugar
3 tsp Yeast Nutrient
3 tsp Yeast Energizer
Lalvin 1116 wine yeast
Bring 1 gallon of water to boil. Add 40 teabags. Remove from heat and let steep 2 hours in covered pot. Remove all teabags and discard. Add sugar and stir until dissolved – heat slightly, if needed to help dissolve.
Add 1 gallon water to cleaned and sulfited primary. Add tea/sugar mix. Stir well. Add more water to bring to 3 gallon mark. Take SG reading and add more sugar if needed to reach 1.060 (recipe as is brought there exactly). Add nutrient and energizer. Stir well. Pitch yeast. Cover with light cloth.
I'm going to continue to follow the posted recipe:
Rack when done fermenting. Add sulfite/sorbate. Add 1 can frozen lemonade, taste and add up to 1 cup sugar, if needed. Degas, bottle and enjoy.
I'll let you know how it turns out!