Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Wine > Hard Iced Tea

Reply
 
LinkBack Thread Tools
Old 03-09-2013, 02:41 AM   #41
dawnpd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 9
Default


Quick question I followed the recipe from twistedrancher and tried it and tested it couple weeks ago was really strong reading about 0.998 and 15% but no ice tea taste so back sweetened it and split in two with more tea bags and sugar ... So it's been sitting for a couple more weeks and test it again today and sitting at about 10-11% and same sg but only tastes kinda lemoney
So my question is can I add some reg ice tea when I bottle to taste or do I have to add to carboy in case yeast starts Back up ? I'm really trying for the twisted tea flavour any tips appreciated as this is only second recipe I tried myself without the store bought boxes thank you

__________________
dawnpd is offline  
 
Reply With Quote Quick reply to this message
Old 04-03-2013, 11:36 PM   #42
Txbigfoot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 12
Liked 1 Times on 1 Posts
Likes Given: 6

Default


Ok, this is my second ever batch of anything.
My question is at what temperature do I store this while it ferments?
Its starting to get hot here in Texas so I need to be able to adjsut accordingly. Thank you.

__________________
Txbigfoot is offline  
 
Reply With Quote Quick reply to this message
Old 04-03-2013, 11:52 PM   #43
T_Baggins
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
T_Baggins's Avatar
Recipes 
 
Join Date: Apr 2013
Posts: 751
Liked 75 Times on 61 Posts
Likes Given: 300

Default


I ferment my apples at 72-75F

__________________
T_Baggins is offline  
Txbigfoot Likes This 
Reply With Quote Quick reply to this message
Old 05-29-2013, 03:10 AM   #44
smartin73
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 23
Liked 2 Times on 1 Posts
Likes Given: 2

Default


I made the OP recipe (arizona sweet tea). I fermented about 6 weeks (maybe longer), it ended up at 7.5%. However, there isn't a whole lot of tea flavor left. I need to back sweeten and it def needs more tea flavor, I'm ok with loosing ABV points. I'm thinking about either making a concentrate from scratch or getting another gallon of sweet tea and reducing it on the stove (to make a concentrate). Thoughts on which sounds like a better idea?

__________________
smartin73 is offline  
 
Reply With Quote Quick reply to this message
Old 06-09-2013, 10:03 PM   #45
Countryboy73
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 80
Default


I'm making another batch. The 1st 2 gallons came out good and I had to make a 6 gallon batch. It's been 3 weeks now it seams like it's taking longer than I was expecting. The starting gravity was 1.062 and has been at 1.042 for a week now. The bubbles in the airlock slowed down to like 2-3 bubbles a minute. Yesterday I desided to add another packet of lalvin k1-v1116 yeast and 1 tsp of enegizer and 1 tbsp of nutrient. Now it bubbles every 1-2 seconds.

__________________
Countryboy73 is online now  
 
Reply With Quote Quick reply to this message
Old 06-15-2013, 09:12 PM   #46
smartin73
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 23
Liked 2 Times on 1 Posts
Likes Given: 2

Default


I just re-brewed this for a friend today, he really like it the last time. Last time it ended up at 7.5%, back sweetened and added tea (because it lost all of it's tea flavor), it went down to 4.5% which isn't bad, but we want it a higher.

5 Gallon of Arizona Southern Style Real Brewed Sweet Tea
1 cups of corn sugar
10 cups (5 pounds) of cane sugar
6 lemons
zest from 3 lemons
1 packet Cote de Blanc yeast

I took 1/2 gallon of tea, heated it, and dissolved all of the sugar, then added all of the spent lemons and boiled it for a few minutes for extra lemon flavor. i ended up with 5.5 gallons with the sugar additions.

The OG was 1.086, if it gets close to last time it should end up under 1.0 (.996 last time). If my math is correct, that should yield approx 11.2% abv. After fermentation I plan on back sweetening and add more tea - up to 2 gallons - it should drop down to 8%, exactly where we want it.

__________________
smartin73 is offline  
 
Reply With Quote Quick reply to this message
Old 06-16-2013, 11:40 PM   #47
Countryboy73
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 80
Default


I checked the sg today and it's 1.000 and still going strong. This stuff took off like a rocket. I'm thinking about putting it in a secondary ferminter. It's really light in color and it really cloudy and has a strong sour dough type smell.

forumrunner_20130616_173230.jpg

About how long will it take for it to clear up.

__________________
Countryboy73 is online now  
 
Reply With Quote Quick reply to this message
Old 07-06-2013, 04:35 AM   #48
Countryboy73
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 80
Default


I'm finaly bottling my first 6g batch. It has a sour dough smell. Is that normal or not?

__________________
Countryboy73 is online now  
 
Reply With Quote Quick reply to this message
Old 07-06-2013, 04:20 PM   #49
Johnnyhitch1
HBT_SUPPORTER.png
Feedback Score: 31 reviews
 
Johnnyhitch1's Avatar
Recipes 
 
Join Date: Dec 2011
Location: SiX-ThReE-OnE
Posts: 2,071
Liked 231 Times on 193 Posts
Likes Given: 3415

Default


Quote:
Originally Posted by Countryboy73 View Post
I'm finaly bottling my first 6g batch. It has a sour dough smell. Is that normal or not?
"sourdough" is not a good sign.
If your trying to describe the bready thickness of cooked sourdough then that should be fine but if you getting any sort of lacto sourness then it might be infected.

Never brewed this either so it may be comepletley normal!
__________________
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary: Kicking Cans DIPA, ECY20 Golden sour.
Kegged: Conan the Brown, OBS (Oatmeal brett stout)
Aging: Flanders Red w/ ECY02, All out Brett.
BOTTLES:

Cider: Grapfelwine, Apfelwine, Cranfelwine, Applejack
Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.
Cellar: Maple Whiskey Barrel Stout, ST Pumking Clone
Johnnyhitch1 is offline  
 
Reply With Quote Quick reply to this message
Old 07-09-2013, 03:55 PM   #50
grhsgomer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Location: mesa
Posts: 33
Liked 2 Times on 1 Posts
Likes Given: 5

Default


have you tried any of the other arizona teas yet?

__________________
grhsgomer is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
hard iced tea and/or hard lime (like mike's) DrDuckbutter Recipes/Ingredients 10 06-20-2011 06:31 PM
Can I do a hard Iced tea? timmystank Recipes/Ingredients 12 08-14-2010 01:47 AM
hard iced tea igortheviking Recipes/Ingredients 4 09-26-2008 09:46 PM
hard iced tea dutchboy62 Cider Forum 12 07-30-2007 04:04 AM
Hard Iced tea klcramer Recipes/Ingredients 0 08-06-2006 02:50 AM



Newest Threads

LATEST SPONSOR DEALS