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Old 07-02-2008, 02:36 AM   #1
bignick
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Default 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
-2 lemons
-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.

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Old 07-02-2008, 09:28 AM   #2
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That looks interesting, just about right for a hot summer day. Thank you for posting that.

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Old 07-04-2008, 05:13 AM   #3
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did this turn into a hard tea kind of or something more like a wine considdering the dryness and flavor?

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Old 07-04-2008, 06:29 PM   #4
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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.

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Old 12-11-2008, 08:25 AM   #5
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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.

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Old 02-17-2009, 10:05 PM   #6
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Quote:
Originally Posted by bignick View Post
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.
Did you ever try any other batches with a different yeast?
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Old 02-27-2009, 07:30 PM   #7
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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

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Old 05-25-2009, 12:23 PM   #8
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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.

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Old 05-26-2009, 01:01 PM   #9
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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..

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Old 07-04-2009, 07:12 AM   #10
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Hi,
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
Thank You

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