Originally Posted by Blackbyrd2
When you say you added '1 oz (7spoonfuls)' of Earl Gray, did you mean you brewed some earl gray, and added approx 7 teaspoonfuls of brewed beverage, or did you add approx 7 spoonfuls of actual, dry tea?
I realize this may seem a silly question, especially in light of the fact that your SG indicates a decent ABV. I was just struck by how quickly your activity seemd to finish.
I added the leaves in a mesh bag to the must while it was warm. I was just experimenting and I doubt there was nearly enough, or that it was in long enough to impart any sort of real flavor. I had meant to do some more, but partway through I decided that I would have no idea what the results would be and I should stick with something similar.
I think that the fast fermentation was due to the temperature that the must was kept at at the begining of fermentation. It seriously took less than an hour from addition to bubbling in the airlock. Maybe they are just super yeast.
I racked it to a secondary last night, cause I don't want it sitting on the goop at the bottom. I took a hydrometer reading and got 1.010, but I forgot to correct for temperature. That would only change it a bit though. Even though this is the same reading as the last one, it tastes sweeter and is actually pretty good. Obviously it needs to age, and I will still add more pomegranate for color and taste eventually. Now that it is in secondary though, I'm just going to (try to) forget about it for a couple months.