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Old 08-12-2013, 06:54 PM   #71
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Well... Did wonders... Sat night was hit! All this stuff needed was a few tea spoons of sugar to let it roll down the throat a lil easier... Killed 3 gallons in 1 night... Good times, good times.
Great recipe
Nice!!
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Old 08-13-2013, 01:18 AM   #72
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Still warm in the bucket. Ill most likely pitch tomorrow. Its awesome smelling!

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Old 08-13-2013, 05:16 PM   #73
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Here it is as of a few minutes ago

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RAINYDAY BREWING AND WINERY Southeast Portland, OR - EST 2010
Primary Sticke Alt - 90/- - Xmas ale
Kegged Rye Stout - Malt Liquor - Two Hearted/Dead Ringer -
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Electric 120v Brutus 20
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Old 08-20-2013, 11:41 PM   #74
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OG was 1.042 ish... About 5% mark. Just took out the orange and lemon (I had cut into quarters), and took a reading of 1.000... Added ten more bags of tea cause it tasted good but tea wasn't overly strong... Am wanting to drink it a bit early... This weekend if possible (any issues with that anyone knows of?)... But air lock was still bubbling about once every two seconds when I did all this... Was that the fruit?
How long did you leave the secondary tea bags in?
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Old 08-21-2013, 09:36 AM   #75
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Did ten bags, left in about a week

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Old 09-09-2013, 05:08 PM   #76
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I just backsweetened mine (2 cans lemonade for 5 gallons) and bottled this weekend. I used 1 lemon and 1 orange cut in half (not squeezed) for the first week in the primary as per the instructions but mine ended up with a strong pithy taste. Not sure what happened.

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Old 12-15-2013, 12:47 PM   #77
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I made a 5 gallon batch of this recently. Split the batch before bottling and made up some peach syrup for one half and lemon syrup for the other (frozen lemonade concentrate doesn't seem to exist really over in the uk). No pithy flavour or anything. Results were very tasty. Only problem I had was that sorbate and kmeta didn't hold up their end and so I had to fill 3/4s of my fridge with bottles of iced tea before they overcarbed. Nice recipe though. I added another 20 teabag infusion before racking into secondary also. Worked out better than I expected.

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Old 12-28-2013, 02:33 AM   #78
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Tried my batch with zested fruit 20 days into primary (cold - 50s to low 60s). Its still sweet, but damn is that stuff good.

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Old 05-03-2014, 05:21 PM   #79
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Just made up a 6 gallon batch of this! Can't wait!

I love southern style sweet tea but without lemon, so I left off the lemon and orange part of the recipe.

I realized after I had set everything aside and anxiously waiting for those lovely tell-tale bubbles that I pitched the yeast directly into the wort -- I didn't rehydrate ...

I hope that won't mess me up -- guess we'll know in about a day or 3.

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Old 05-03-2014, 11:58 PM   #80
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Ok - so update

It must not matter (so far) because I just saw activity in the airlock -- so 6-7 hours and I see my favorite bubbly-bubbly!

Edited at 10AM next morning -- this thing is bubbling like crazy. I had added yeast nutrition and yeast energizer because I was worried about the acidity of the black tea.

Can't wait -- when this is finished I'll be backsweetening about half of it for me and if it tastes OK, will leave half of it as "unsweetened tea" for those that don't like sweet tea.

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Bubbling Away: Firefly Nectar
Bottled: Nuclear Waste(d) Tea, Sunday Drive Spiced Tea, Zombie Coffee (out)Break, Hell-Bent Hard Tea, Toe Jam Red, Apfelwein
Kegged: Straitjacket Cider, It's The Great Pumpkin-Cider Brown, Haus Pale Ale
Coming Up: Hefeweissen, EdWort's Apfelwein, Ferret Drool, It's The Great Pumpkin-Cider Brown

I've decided that the stuff falling through the cracks is confetti and I'm having a party!

What do you mean, "We're out of wine???"
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