Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > iced tea
Reply
 
LinkBack Thread Tools
Old 03-30-2005, 09:52 PM   #1
msleeve_ak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2005
Posts: 19
Default iced tea

How do i make hard iced tea, i know it can be done, just dont know how!!

__________________
msleeve_ak is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2005, 04:20 PM   #2
kilroy
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2005
Posts: 112
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by msleeve_ak
How do i make hard iced tea, i know it can be done, just dont know how!!
Iced tea + Liquor of your choice - Vodka's & Tequila's work well.

I don't know about actually fermenting icedtea, but I am sure that if you follow a basic wine recipe, and follow the sugar, yeast, and acid guidlines, then you may very well come up with something.
__________________

Primary:
Nothing - Out of room - have to bottle something before I can fit more on the aging shelf.

Secondary:
Lost count, too many damn carboys

kilroy is offline
 
Reply With Quote Quick reply to this message
Old 06-07-2005, 09:18 PM   #3
kilroy
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2005
Posts: 112
Liked 1 Times on 1 Posts

Default

FOund this recipe over at honeycreek.us

TEA WINE


8 teaspoons of dry tea leaves.
1 pound of raisins
2 lemons
3 lb. sugar
3/4 tsp. pectic enzyme
3/4 tsp. yeast nutrient
"all purpose" wine yeast

Bring one quart of water to the boil. Remove from heat and add the tea leaves. Let the tea steep for ten minutes, then strain into the primary fermenting vessel. Discard the spent tea leaves. Boil half the sugar in half a gallon of water for a minute or two. When it is cool, add it to the tea. Run the raisins through a meat grinder, or find some other way to chop them, and add them to the fermenting vessel. Juice the lemons and add the juice to the mixture. Then slice the lemons and add them, too. (It is better to add only the yellow part of the lemon rind. The white can be bitter, Stir in the yeast nutrient and the pectic enzyme. These may not be necessary. It never hurts to add them but it can hurt to leave them out should you need them. add them to be safe. let it sit overnight. Then pitch the yeast. After a week or ten days strain through cloth into the jug or carboy. Boil the rest of the sugar in the rest of the water. When it is cool, add it to the carboy. Make the volume up with water. It may take a while to finish fermenting. However, it has always cleared nicely and rapidly when done. Other than chopping the raisins, this is an easy wine to make.

Kilroy

__________________

Primary:
Nothing - Out of room - have to bottle something before I can fit more on the aging shelf.

Secondary:
Lost count, too many damn carboys

kilroy is offline
 
Reply With Quote Quick reply to this message
Old 06-07-2005, 09:22 PM   #4
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 85 Times on 75 Posts
Likes Given: 1

Default

I made several tea meads before that turned out excellent!

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Iced Tea Flavor TommyBoy All Grain & Partial Mash Brewing 15 01-07-2011 03:18 PM
Can I do a hard Iced tea? timmystank Recipes/Ingredients 12 08-14-2010 12:47 AM
How to bottle iced tea? gokupop Bottling/Kegging 8 07-24-2010 11:36 PM
Experimental Iced Tea!! timmystank General Beer Discussion 28 06-17-2009 03:00 PM
Iced Tea Mustangj Soda Making 11 07-21-2008 10:44 PM