I am going to be making a 1 gallon batch of Hard Tea using bignick's recipe from this thread http://www.homebrewtalk.com/f79/hard-iced-tea-71079/
and have a quick question or two or three or lots...
I posted in that thread but it doesnt seem like many frequent it so I hope it is ok to post here?
When fermentation is complete(2 weeks,give or take)will I need to rack it into a secondary to get it off the lees or can I just leave it in the primary for the extra 6 weeks without a problem?
I also want to back sweeten this batch(for those that hate the taste of Alcohol)so you can imagine it may need to be extra sweet.
Could I get away with just pouring say a 23 ounce can of the same tea into the bottling bucket at bottling time and get away with it or will I need to also add sugar syrup to it as well?(say 2 cups sugar boiled in 1 cup? of water?). Then both added at bottling time?
And last but not least will there be a need to kill off the yeast when doing this?
I will be bottling in beer bottles and capping so maybe a little carbonation wont be bad?
Anyone ever had sparkling Hard Tea...is it better then still?
I haven't decided what yeast I want to use yet. I have Windsor,Nottingham ,Lavlin EC-1118 and Montrachet to choose from. I was thinking maybe the Nottingham? I would like a bit higher ABV but that isn't necessarily a requirement.
I'm only 2 meads and a batch of Apfelwein into all this(and they aren't even done yet)so I'm still trying to grasp a lot of this.
Any help is greatly Appreciated