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Old 08-21-2009, 01:54 PM   #11
hunhaylou
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I made a batch of this, although I kind of like it the way it is, I will need to back sweeten for all to enjoy. I am in the process of making some hard lemonade as well, I love my Arnold Palmer's, so I will be able to enjoy some Hard Arnie's next summer, or late fall. Thanks for the recipe, it is great.

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Old 09-02-2009, 08:32 PM   #12
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I haven't had the chance to try the Arizona recipe yet, but I have been looking for something similar to Twisted Tea and have come up with something close. I tweaked a recipe I found to this:

Hard Iced Tea
6 Gallon Batch

96 tea bags (1 box)
13 cups sugar +/- (to SG 1.060)
1 packet Cote de Blanc yeast (tried with Champagne yeast also, not as good!)
6 tsp yeast nutrient
2 cans frozen lemonade concentrate
6 campden tablets
3 tsp potassium sorbate

Boil some water, add tea bags, cover and seep for at least 1 hour. Squeeze tea bags and discard. Add cooled water to primary fermenter. Add sugar (around 11 cups – 5lbs) to bring to SG 1.060, about 7 to 8 percent ABV. Add water to 6 gal. Start yeast and pitch. Add 3 tsp yeast nutrient.

When done fermenting (1-3 weeks depending on temps), rack off lees, add 2 cans frozen lemonade and taste test. Backsweeten with around 2 cups sugar in warmed tea if neccesary. Add 6 campden tablets and 3 tsp sorbate to a cup or 2 of tea and thoroughly dissolve by stirring to prevent refermenting. Add back into tea.

If tea taste is weak when finished, siphon some tea from carboy, heat up, Seep more tea bags and return to carboy. I don't bother clearing. Wait a couple days to make sure it isn't going to start up again and bottle.

I did have one batch made with champagne yeast carbonate on me. Wasn't bad, I just didn't care for the champagne taste to it.

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Old 09-02-2009, 10:41 PM   #13
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Quote:
Originally Posted by bignick View Post
...maybe that 3 way will happen .....
Knowing women the way I do I can almost guarantee that 3 way will be you, her, and Oprah...
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Old 09-02-2009, 10:42 PM   #14
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Quote:
Originally Posted by twistederanch View Post
...Squeeze tea bags and discard...
I would think squeezing the tea bag would add tannins to the brew.
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Old 03-24-2010, 05:37 PM   #15
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I'm new to this whole thing and trying to learn as much as I can. Your recipe has caught my interest and I would like to try it but in a smaller batch. I've looked everywhere here for how to "resize" a recipe and can't seem to find an answer. Say I wanted to make a 3 gallon batch do I just 1/2 everything but the yeast?

Thank-you!

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Old 05-22-2010, 11:04 AM   #16
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i did that with apfelwein went from 5 to 3 gallon basically taking 2/5ths out of the recipe except for yeast and only difference i found was a bit faster fermentation( dunno for sure i suspect havin more yeast per gallon from start was cause)

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Old 06-14-2010, 03:45 PM   #17
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I tried the recipe posted here from twistederanch - followed it exactly as it was only my second time making something so I'm not up for adventure yet! I didn't sweeten it but I did add the frozen lemonade concentrate at the end. It ended up carbonating on me! Not anything dangerous - it gushes for a little while when opened but once that is done I'm still left with 3/4 of the bottle... It tastes good - not quite sweet enough but I'm assuming that is because of the yeasties eating the sugar after bottling?

I've got a 5gallon batch going right now but I got a tad carried away on the sugar so my SG was 1.72 - yikes! My first batch I mix with a peach ice tea while I drink it and I really like that - I'm trying to figure out how I could mix that up right when I bottle it. Any suggestions? I just use nestea peach ice tea drink mix made up per the bottle and then mix it with the ice tea....

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Old 01-03-2011, 05:49 PM   #18
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Holy thread resurrection batman!


I'm running out to Walgreens right now to pick up enough Arizona teas for a 5 gallon batch of bignicks recipe. Probably use 3lbs of dextrose and about a pound of honey like what I do with my Apfelwein.

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Old 02-09-2011, 09:56 AM   #19
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Just gave this a try, 1 gallon recipe

12 tea bags brought to boil and then steeped for 20 minutes,

removed bags and discarded

Add 2 1/3 cups of sucrose, 1tsp yeast nutrient S.G. 1.051

Ice bath and then added to gallon Jug, topped off with water

pitched 11g Nottingham yeast, capped and shook to mix.

Add Airlock filled with vodka.

-------------------------------------------------------------------------

after fermentation stops will rack off yeast, add 1 can thawed lemon juice and back sweeten to my liking. Will update as the progress is made

if lacks tea flavor, I may rack into secondary on top of a few tea bags. or filter through a few bags

I did leave some headspace as I am not sure if the Nottingham will have a lot of krausen, but 15 minutes and airlock activity already!

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Last edited by DaveT; 02-09-2011 at 10:11 AM. Reason: add SG
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Old 03-02-2011, 06:06 AM   #20
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Quote:
Originally Posted by bignick

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.
Since you added conditioner wouldn't that make it impossible to carbonate in bottles?
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