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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Kombucha & Fermented Tea Forum > first attempt at Hard Tea
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Old 05-27-2010, 10:52 PM   #1
hopinator
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Default first attempt at Hard Tea

just for a baseline, I made a 1 gallon batch as follows.

1 - 1 gallon size Lipton tea bag, steeped in 1.5 qt 195 degree water for 10 min (just as i would for iced tea)
3 cups sugar boiled in 1 qt water
cooled all to 70 degrees, pitched 1/2 pack nottingham yeast i had

very slow ferment after 1 week, so pitched other half pack. no change. still fermenting very slowly after 6 weeks.

any thoughts, comments, suggestions would be appreciated.

I plan to do some further experiments, but as i said, just wanted a baseline to compare others to.


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Old 05-28-2010, 02:34 AM   #2
HokieBrewer
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Will this be carbonated? Any plans to backsweeten it?


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Old 05-28-2010, 11:39 PM   #3
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will be consumed still, not carbonated. backsweetening to be determined, but probably. has been almost 7 weeks, still fermenting, not even starting to clear yet. that is the concern. as i said, this was just a cheap experiment only meant to serve as a baseline.
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Old 05-29-2010, 06:03 AM   #4
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Are you trying to brew kombucha?
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Old 05-29-2010, 02:09 PM   #5
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Quote:
Originally Posted by lrnardi View Post
Are you trying to brew kombucha?
The fact he's fermenting with Nottingham ale yeast and not a mother culture leads be to believe - no.
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Old 05-29-2010, 11:49 PM   #6
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do not even know what kombucha is......
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Old 05-30-2010, 03:08 AM   #7
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Sorry I missed the yeast in the ingredient list.
Hope that works for you!
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Old 06-08-2010, 09:39 PM   #8
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Although I admittedly know nothing about fermented tea. I was just checking out this forum to find out a little bit about it. I think your issue is most likely with nutrients in the tea not being sufficient to get a proper fermentation. If you want to speed it up I would boil a very small amount of water with some yeast nutrient in there and pitch that into the tea. I think that would get the fermentation to finish quickly.
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Old 06-09-2010, 11:49 AM   #9
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thanks for the suggestion of yeast nutrient, had not thought of that previously. since my last post, fermentation seems to have finished. Final product is as I expected, very near panther pi$$. Now to figure out how to backsweeten/ make it drinkable.... maybe i will add it to regular sweet tea by the glass for a kick?? It is certainly not bad enough to dump, just very alcoholly (sp?)(real word??).... next batch will contain malt extract for sure. Thinking of maybe doing just a malt extract / crystal 60L wort, ferment it out, then add teabags as if making cold brewed tea??



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