Hard Iced Tea
This is a recipe I came up with after trying a hard lemonade recipe that I found. It is a very simple recipe, and very delicious too.
This is a 1 gallon recipe, it is very easy to scale up.
-1 Gallon of Arizona Southern Style Real Brewed Sweet Tea
-2 cups of corn sugar
-1 packet of Redstar Champagne Yeast
Arizona Sweet Tea has No Preservatives.
Make sure there are no preservatives because fermentation will not start with preservatives.
-sanitize a one gallon pitcher which will be used to mix the ingredients before we put it into the carboy.
-zest a lemon to get 2 teaspoons of zest.
Be careful not to get any of the white rind because it will cause off flavors to occur.
-squeeze the 2 lemons into the pitcher.(the seeds will float at the end so you can easily remove them)
-pour the Tea into the pitcher.
-add the two cups of corn sugar and stir very well.
(add more or less corn sugar depending on your target ABV, 2 cups will bring it pretty high.)
-remove the seeds, they should float to the top, but if not it will be fine to leave them in there.
-add the 2 teaspoons of zest.
-pitch the yeast into the pitcher.
-pour the pitcher into the carboy.
-put in the stopper and airlock.
-fill the airlock with cheap vodka.
This will take a few weeks to completely ferment.
I allowed mine to age in the carboy for about 6 weeks.
Then I added wine conditioner, which is just a fermentation stopper and sweetener in one.
It turned out great, my girlfriend and her friends love this stuff.(maybe that 3 way will happen ;)..... j/k)
If you want to carbonate then just add some corn sugar, mix well, and bottle.
Hope yours turns out as well as mine.
That looks interesting, just about right for a hot summer day. Thank you for posting that.
did this turn into a hard tea kind of or something more like a wine considdering the dryness and flavor?
it definitely has a wine taste to it considering the yeast that i used. i am experimenting with different yeasts to see what works best in keeping the iced tea taste and feel. I did keep some of this unsweetened and I backsweetened with iced tea, tastes pretty good.
any chance you know the gravity readings on this? i had the same though although i think im gonna use beer yeast to keep a bit sweeter finish.
I made a gallon of hard ice tea.
What I did is boiled a gallon of water.. soaked 12 Lipton black tea bags.
Added a cup of sugar and let it go
I wish I would have found this thread a week ago. I boiled a gallon of water added i6 tea bags and 24oz of corn sugar then pitched champagne yeast and its happily bubbling away. I wonder how long this will take and if it will be any good. The OG was 1.064. I'll let you know where it stops and if its any good.
There is another thread about this somewhere.. but you will definitely need to back-sweeten it.
The Hard Ice Tea I did tastes like carbonated black tea with alcohol in it..
I am going to be making a 1 gallon batch of Hard Tea using bignick's recipe and have a quick question or two or three or lots...
I have everything ready to start and would like to get to it sometime this weekend.
When fermentation is complete(2 weeks,give or take)will I need to rack it into a secondary to get it off the lees or can I just leave it in the primary for the extra 6 weeks without a problem?
I also want to back sweeten this batch(for those that hate the taste of Alcohol)so you can imagine it may need to be extra sweet.
Could I get away with just pouring say a 23 ounce can of the same tea into the bottling bucket at bottling time and get away with it or will I need to also add sugar syrup to it as well?(say 2 cups sugar boiled in 1 cup? of water?). Then both added at bottling time?
And last but not least will there be a need to kill off the yeast when doing this?
I will be bottling in beer bottles and capping so maybe a little carbonation wont be bad?
Anyone ever had sparkling Hard Tea...is it better then still?
I haven't decided what yeast I want to use yet. I have Windsor by Danstar,Nottingham by Danstar,Lavlin EC-1118 and Montrachet to choose from. I was thinking maybe the Nottingham? I would like a bit higher ABV but that isn't necessarily a requirement.
I'm only 2 meads and a batch of Apfelwein into all this(and they aren't even done yet)so I'm still trying to grasp a lot of this.
Any help is greatly Appreciated
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