Originally Posted by mike_in_ak
Might just get cider with tea and lime juice.
I think there's something chemical going in here with acid and tannins. I don't know what they do.
Maybe if you add and age?
Originally Posted by BWN
You don't think the chemical reaction would still occur?
I just mixed up 5 gallons and only added the tea. I'm not sure how much the lemon juice lowers the pH, but yeast like it better without acid, so I thought it might ferment, clear, and then mature faster if they did their work without the acid. I will add lemon juice at bottling (boil with priming sugar) then age for a few months.
Has anyone oaked this?