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-   -   Drunken Emu's Mississippi River Water (Hard Tea) (http://www.homebrewtalk.com/f79/drunken-emus-mississippi-river-water-hard-tea-293019/)

nukinfuts29 01-09-2012 01:54 AM

Drunken Emu's Mississippi River Water (Hard Tea)
 
This is for a 5 gallon batch, but you can easily scale it down just by reading this post. I call it Mississippi River Water because I live near it, it's inspired by it, and it looks like it. Tastes nothing like it lol.

Ingredients:

- Water to end up at five gallons
- Generic tea bags, I use Walmart brand. 12 tea bags for every gallon of water. So for five gallons use 60 tea bags.
- Two packets of Montrachet yeast for five gallons, under three gallons one should work.
- 1.5 Cups of regular sugar per gallon, so 7.5 for five gallons.
- One whole lemon. I don't use the juice for this, in my opinion it has to be an actual lemon.
- One whole orange

Steps:

1) Boil a gallon of water in a pot. Once you get it up to boiling, add all of the tea bags and maintain the boil for five minutes. I leave the strings on the teabags and tape them all together so I can just pull them out easily later.

2) After five minutes, remove from heat and cover, leaving the tea bags in for one hour.

3) After one hour, remove the tea bags and place them in the primary bucket (or clean pot if using better bottle) for the moment. Top off to replace the water the tea bags took with them, and add half the sugar to the boiled mixture, stir to dissolve. Toss in half the lemon, and half the orange, and cover again. Thirty minutes later, add to primary.

4) While you are waiting that half an hour, use a large spoon or stir paddle to gently press the water out of the tea bags leaving it behind in the primary. This little bit is very potent and adds to the flavor. You can now throw the bags away.

5) Boil another gallon of water, dissolving the rest of the sugar only. Add to primary after a slight cooling.

6) Boil remaining gallons of water and add them to the primary after a slight cool. I do this to make sure the entire primary of mixture is nice and hot. Just take caution not to add it while it is boiling, especially those of you with better bottles because they will implode.

7) Place the unused half of the lemon and the orange into the primary while the mixture is still good and hot.

8) Cover for an hour (or until it reaches 80F). When 80F is reached, pitch both packets of yeast.

You are going to let this ferment in primary for 28 days at around 65F, and then rack to secondary for 14 days at 65F. I do the primary in a pale with the lid cracked, and secondary in a better bottle under airlock. When in the primary, for the first few days it needs agitation. Take a stirring spoon or paddle and twice a day spritz it with Star San and give the primary a vigorous stirring for around ten minutes. This introduces oxygen to help in yeast production. If you are using a better bottle or carboy you can use an air pump with a filter, or just do it the good old fashioned way and rock it around.

Do not worry about clearing it up, it's going to be dark. You can back sweeten before bottling with 11oz of lemonade concentrate to five gallons of brew, thats what I do. For smaller batches, scale the concentrate accordingly.

Campden and sorbate are optional, but read the first 1-2 pages of this thread and you will see it is suggested. As of this writing I have never used it, but I will from now on.

To carb: Along with the lemonade concentrate add 2 cups of sugar for five gallons, 1 cup for three gallons, and bottle.


Don't think I missed anything, will add a picture a little later.

Skagdog 01-09-2012 03:55 PM

Right on. I've been browsing for other stovetop recipes to make while it's too cold to brew outside. I shall be concocting this today!

Happy Brewing!

nukinfuts29 01-09-2012 04:48 PM

Sweet! Let me know how you like it ;)

nukinfuts29 01-09-2012 07:48 PM

I forgot an important part, will edit the original thread to include:

When in the primary, for the first few days it needs agitation. Take a stirring spoon or paddle and twice a day spritz it with Star San and give the primary a vigorous stirring for around ten minutes. This introduces oxygen to help in yeast production. If you are using a better bottle or carboy you can use an air pump with a filter, or just do it the good old fashioned way and rock it around.

Skagdog 01-10-2012 08:16 PM

Silly question time: Would the caffeine carry over, do you suggest decaf, or would it matter?

Also: Do you carb or just sweeten?

nukinfuts29 01-10-2012 09:30 PM

Quote:

Originally Posted by Skagdog (Post 3649118)
Silly question time: Would the caffeine carry over, do you suggest decaf, or would it matter?

Also: Do you carb or just sweeten?

I use regular....but that is a good question. I imagine a certain amount of it is carrying over, but as to exact amount I really have no idea. I never even thought about it. I drink a lot of sweet tea, so for me it's nothing abnormal. Someone who is not a tea drinker may notice caffeine effects and side effects if they drink too much, but I imagine that is the case with any hard tea. Really good question, maybe someone else in time can answer it.

Also a good question, I will add it to the original post. Along with the lemonade concentrate add 2 cups of sugar for five gallons, 1 cup for three gallons, and bottle. That will carb it up.

Tomico 01-10-2012 10:38 PM

My husband is not able to drink caffeine so we often use red tea which is an herbal substitute that tastes surprisingly like a sweeter good regular tea. It also tastes better than decaf tea. Decaf still has some caffeine.

Tomico

AZ_IPA 01-10-2012 10:42 PM

Quote:

Originally Posted by nukinfuts29 (Post 3642337)
You can back sweeten before bottling with 11oz of lemonade concentrate, thats what I do.

Aren't the yeast gonna eat up all that sugar and still leave it dry?

nukinfuts29 01-10-2012 11:37 PM

No, it's a very common method of back sweetening

AZ_IPA 01-11-2012 12:31 AM

Quote:

Originally Posted by nukinfuts29 (Post 3649818)
No, it's a very common method of back sweetening

Without cold crashing/filtering or killing the yeast, with this low of an ABV, the yeast will continue to eat any new sugar...


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