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Old 03-15-2013, 04:39 AM   #1
UncleWhomper
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Default Iced tea wine

Iced tea wine:

3 large tea bags
3 1/2 gal water
4# light brown sugar
4# white sugar
1# dark brown sugar
Juice and zest of two lemons
Large piece of ginger smashed in a sachet
Cortes des Blancs yeast
1/4 tea spoon tannin
1/2 tea spoon pectic enzyme
1 tbl sp yeast nutrient

Begging SG 1.111
Racked at 40 days... Still fairly active. Hydro reading tells me its almost done though.

Racked again at 47 days.
Gravity: 1.024
Added sorbate. Heading to cold crash after pasteurizing.

Bottled at 53 days... Already really tasty mixed in to a "Golden Bear Classic" (1/2&1/2 or Arnold Palmer)

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Old 03-15-2013, 04:45 AM   #2
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Just finished this wine and am super impressed with the results. It really tastes like iced tea with a fairly heavy boozeyness to it... I was expecting that. I was also expecting to make Arnold Palmers with it all spring and summer and when mixed with a splash of lemonade this stuff is exactly where I wanted it to be. I posted on here just to share what I've been up to. Try it out if you want! You might like it too!

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Old 03-15-2013, 01:01 PM   #3
lustreking
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How large are the tea bags you're using?

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Old 03-16-2013, 06:10 PM   #4
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The ones you find in restaurants for bulk preparation. I think they brew about a gallon each.

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Old 03-25-2013, 12:33 AM   #5
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What would you say the equivalent would be in regular tea baggies?

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Old 03-25-2013, 03:14 PM   #6
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Quote:
Originally Posted by jeranis
What would you say the equivalent would be in regular tea baggies?
Maybe like 20 tea bags a gallon. It's supposed to taste like the Arizona brand southern sweat tea before fermentation.
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Old 03-25-2013, 06:26 PM   #7
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Quote:
Originally Posted by jeranis View Post
What would you say the equivalent would be in regular tea baggies?
Lipton black tea for example, you use one individual tea bag per 8 ounces of water, 16 tea bags for 1 gallon; the pitcher size tea bags, marketed as such, will make 32oz per tea bag. Just look up the info for the tea you want to use because it can vary.
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Old 09-28-2013, 03:38 AM   #8
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This sounds like it could be really good for next spring/summer. What size primary did you have? Do you think you could just use the same amount of honey in place of the sugar and make this as a mead?

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