Been doing tons of reading on the forum over the last week or so, much to my wife’s amusement, and was hoping to get some feedback on the recipe outlined below recipe.
My specific question deals with the interaction of tea, brown sugar, lemon. I understand that the tea will contribute tannins for hopefully a better mouth feel and that the lemon with add back some of the tartness that might be missing from a cider brewed from store bought juice. What I don’t have an idea of is how those components will interact with really dark brown sugar.
However the recipe below turns out I have been greatly enjoying reading through all of the experience and knowledge that has been compiled on this forum. Hopefully, in about nine months when my wife gets done brewing the little bean that she is working on she will be able to enjoy my efforts.
Thanks in advance.
3-4 bags of black tea
1 lb Muscovado brown sugar
1 lb Demarra sugar
Juice of 2 lemons
Dissolve/steep above ingredients in approx. 2 cups of water (depending on resulting syrup consistency).
Bring to room temperature (~76) and add to 3 gallons Murray’s Apple Cider until O.G. reaches 1.080.
Aerate ridiculously with wine whip/drill.
Pitch previously prepared Wyeast 4766 Smack Pack (cider yeast).
Cap and Pray!