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I have been planning to make Jasmine Mead. I need some advice on the amount of Jasmine Tea to use and how to infuse it into the must.
Here is my recipe for 5 gallons
FYI - 240 grams is needed to make 5 gallons of tea using 3 grams per cup. I only have about 160 grams of tea left (5.7oz).
I am going to post a poll since I would like advice on which route to go. Vote then post your suggested oz or gram usage quantity. - Thanks
1) Steep The Jasmine Tea in the partial boil water (40 seconds - after coming to a boil) before adding honey.
2) Steep The Jasmine Tea in the partial boil must right after flame-out (40 seconds Max).
3) No Steep, just age with Jasmine tea in the secondary.
4) Another way - Will post an explanation.
Here is my recipe for 5 gallons
- 12 Lbs of Clover Honey
- 2.5 tsp of yeast energizer
- XX oz. of Jasmine Tea
- Lavlin Yeast D47
I have some Chinese Jasmine Tea that calls for 3-6 grams per cup of tea with 40 second steep time. I made a cup of tea with 6 grams, steeped for 40 seconds and it was not harsh at all. It was very aromatic- 2.5 tsp of yeast energizer
- XX oz. of Jasmine Tea
- Lavlin Yeast D47
FYI - 240 grams is needed to make 5 gallons of tea using 3 grams per cup. I only have about 160 grams of tea left (5.7oz).
I am going to post a poll since I would like advice on which route to go. Vote then post your suggested oz or gram usage quantity. - Thanks
1) Steep The Jasmine Tea in the partial boil water (40 seconds - after coming to a boil) before adding honey.
2) Steep The Jasmine Tea in the partial boil must right after flame-out (40 seconds Max).
3) No Steep, just age with Jasmine tea in the secondary.
4) Another way - Will post an explanation.