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Old 07-11-2013, 01:35 AM   #51
Countryboy73
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Quote:
Originally Posted by Johnnyhitch1 View Post

"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!
Yeah it like the cooked sour bough. I've already drank 3 ltrs of it. It's a little weak on tea taste but has a little kick to it.

The first time I brewed it it was 2 1/2 gallons. It tasted awesome. I think the second pack of yeast I put in this batch has something to do with the smell.
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Old 12-22-2013, 02:08 PM   #52
wildlife1
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Good morning bignick
Followed your recipe for hard ice tea my starting sg. was 1.070 looking forward to trying it .
Have 2 batches of hard cider brewing,traditional mead, apple pie mead,hard ice tea.
fixing to make mapfelwein,some sort of a holiday mead,and cinnamon red hot hard cider

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Old 12-31-2013, 01:16 AM   #53
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Here's a new idea... I don't particularly care for tea unless it has a little lemon and a LOT of sugar. On the other hand, I just happen to have 5 gals of SKEETER PEE ready for stabilization/sweetening. I poured a bit of unsweetened pee in a glass and added what I thought would be the right amount of sugar for tea the way I like it. I'm not sold on Skeeter Pee either now. The ol lady likes it. What I plan to do is save the skeeter pee for our annual canoe trip and get some iced tea blend tea and sun it, then chill and sweeten to taste. i think that should have a good kick without losing the tea flavor and hopefully enough of the lemon will poke through as well.

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Old 09-19-2014, 12:58 AM   #54
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what about fermenting a gallon of sugar water then on secondary add tea ?

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