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Old 05-04-2009, 12:22 PM   #21
Firstnten
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Originally Posted by johnyrrr View Post
I added a 1/2 a bottle of instant tea to my 5 gallon batch, 2 cups of sugar, and 3 Minute Maid frozen concentrates, pretty tasty now even with a a$$ load of alcohol bite. I will bottle it up this weekend.
Nice! I went back and looked at the original recipe I found online. He/she had a method of making the tea having a stronger more pronounced tea taste if you wanted, after fermentation but it seemed it would dilute the final product. basically brewing an additional gallon and pouring it in.
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Old 05-04-2009, 12:26 PM   #22
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Originally Posted by Ryan099 View Post
Ingredients for sweet ice tea:
8 Tea Bags
Ice cubes
Fine sugar (optional)
Lemon Slices (optional)

How to make ice tea:
In a large saucepan, bring 4 cups of cold water to a boil.
Remove water from heat and add tea bags.
Cover and let stand 5 minutes.
Remove tea bags and pour into a pitcher.
Add 4 cups of cold water and stir.
Add sugar and lemon to taste. Seve over ice.
So do you add the yeast before the ice?

If the sugar is optional how is it sweet tea?

What was the purpose of this post?
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Old 05-04-2009, 03:47 PM   #23
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When I racked it, it appeared done fermenting no bubbles in the secondary at all nothing coming up the sides.

Since this is the first time I have done this it was a recipe that i found on another site I'm learning here to.

I started on 2-28 and bottled it this past weekend. I back sweetened it with the cup of granulated and lemonade concentrate.

My concern now is bottle bombs so I have as many bottles in the fridge to prevent that also it will be consumed IMO before that happens.

I have seen almost no lees after moving it to the secondary. I'll let you know about the bottles when I get home tonight
Did you stabilize it before you bottled? I've never had carbed iced tea before...
WOW! I now understand "rhino farts" from fermentation! Lalvin 1116 and tea, yikes what a stink! As I have it in the 1st floor bathroom, my husband thought that the sewer was backing up! We are now fully christened in that regard! Hope the smell goes away FAST!!!
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Old 05-04-2009, 04:50 PM   #24
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Did you stabilize it before you bottled? I've never had carbed iced tea before...
WOW! I now understand "rhino farts" from fermentation! Lalvin 1116 and tea, yikes what a stink! As I have it in the 1st floor bathroom, my husband thought that the sewer was backing up! We are now fully christened in that regard! Hope the smell goes away FAST!!!
No I don't like adding anything unless I 100% have to. Like I said it will be consumed before it carbs up
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Old 05-06-2009, 02:12 PM   #25
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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!
After very vigorous fermentation, checked SG last night and down to .994. Racked to carboy and took a taste. UGH! Nasty stuff! No tea taste whatsover! So...

New Plan:
According to Firstnten's recipe, I was down by 10 teabags. So, racked off a pint from the carboy and now steeping 14 more teags (4 extra for good luck?!) for 2 hours. To that I'll add: 1 can lemonade, 1 cup sugar and 3 crushed vitamin c tablets (as ascorbic acid to avoid oxidizing because I'm not sure how quickly this will be consumed).
To the carboy of tea:
First: 3 crushed Campden Tablets. Stir well.
Second: 1 1/2 tsp Potassium Sorbate. Stir well.
Third: Additional tea/lemonade/sugar. Stir well. (Top up with additional water, if needed or I may add something else.)
Degas for 5 minutes.
Let stand for at least 2 more weeks. Then taste again.
Thoughts? Comments? (Small window of opportunity). Thanks!
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Old 05-14-2009, 02:37 PM   #26
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How did adding the concentrated tea help the taste? It's probably ready to bottle now. Did you get any further fermentation after you added campden/potassium sorbate?

Oh, and if it's done, we need a picture of it in a glass!

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Old 05-14-2009, 11:44 PM   #27
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How did adding the concentrated tea help the taste? It's probably ready to bottle now. Did you get any further fermentation after you added campden/potassium sorbate?

Oh, and if it's done, we need a picture of it in a glass!
Well, I didn't get a chance to sample much because I had to go into work (bad timing!). So, I'm hoping all is good with the tea, lemonade and sugar. Worst case scenario, I'll add some iced tea mix. I will say that I had to top off with water...had I put more thought into it, I would have steeped the extra tea in the additional water - live and learn! And no, no further fermentation.

Hmmmm, we'll see about the picture!
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Old 05-15-2009, 05:38 PM   #28
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I'm down to my last bottle, so I started another batch.

This time I put the teabags in the brewpot before boiling 6 gallons of water.

Brought it to boil then let is sit for 2 hours, added 10lbs of sugar again.

It's bubbling away as we speak. I can post picks of the last bottle and me pouring it off if you want.

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Old 05-15-2009, 05:51 PM   #29
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Okay Firstnten, let me see if I'm smellin' what you're steppin' in:

Add teabags to boil kettle, add 6 gallons of water. Bring to boil, let the mix sit for 2 hours. Add 10lbs sugar, bring back to boil, chill and pitch yeast?

I'd love to see that picture if you wouldn't mind. Does it taste bitter due to such a long, hot steep?

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Old 05-16-2009, 03:59 AM   #30
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I love twisted tea, and I am reading through this and have to know how to do one. Is it done like wine? Do you have to stop fermentaion? How and what is back sweeten?

If someone can walk me through this from start to finish I would be ever greatful!
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