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Drunken Emu's Mississippi River Water (Hard Tea) Drunken Emu's Mississippi River Water (Hard Tea)



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Old 01-22-2012, 03:50 PM   #21
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Brewing this now, been itchin to try. Making a 1 g. Batch with a few variations.
15 tea bags, boiled in 1/2 g water ( the tea was and orange and black el cheapo the wife had.)
2 c of corn sugar
1 lemon and orange

Plan on sweetening to taste after done without carbonation. Has anyone ever bottled and carbonated it?
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Old 01-23-2012, 06:28 AM   #22
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I bottle carbed my last batch
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Old 02-18-2012, 01:06 AM   #23
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sounds good ill try it ;maybe the lemon jiuce has enough effect on the yeast that once you backsweeten and bottle theres not enough oxgen to let it start working again just a thought
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Old 02-19-2012, 01:23 PM   #24
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Quote:
Originally Posted by ejr
sounds good ill try it ;maybe the lemon jiuce has enough effect on the yeast that once you backsweeten and bottle theres not enough oxgen to let it start working again just a thought
The lemon juice isn't sufficient to inhibit yeast production.
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Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
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Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.
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Old 02-23-2012, 09:05 PM   #25
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Regarding the carbonation:

I am guessing its more fizzy right?
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Old 03-27-2012, 03:46 PM   #26
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gotta try this recipe!
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Old 04-01-2012, 11:37 PM   #27
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I just did a one gallon batch of this basically using the recipe from a few posts previous. i have a question now. It's been in primary for just over a week and is finished fermenting, it's gone from 1.048 down to .992 (measured .992 for 3 straight days). Can I go ahead and stabilize it then backsweeten in a day or two, or do I need to let it sit on the lees longer and then just stabilize in a couple weeks?? Thanks!! very anxious to taste this, its definitely sweet tea weather already!!!
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Old 04-19-2012, 05:45 PM   #28
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Quote:
Originally Posted by WildBuffoon
I just did a one gallon batch of this basically using the recipe from a few posts previous. i have a question now. It's been in primary for just over a week and is finished fermenting, it's gone from 1.048 down to .992 (measured .992 for 3 straight days). Can I go ahead and stabilize it then backsweeten in a day or two, or do I need to let it sit on the lees longer and then just stabilize in a couple weeks?? Thanks!! very anxious to taste this, its definitely sweet tea weather already!!!
Fermentation is done go ahead and stabilize
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Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.
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Old 05-10-2012, 09:50 PM   #29
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cold crashing??? thats putting it in the fridge and killing the yeast right?
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Old 05-11-2012, 04:29 PM   #30
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Quote:
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cold crashing??? thats putting it in the fridge and killing the yeast right?
yes that's cold crashing
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