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Old 05-28-2010, 12:03 PM   #1
Sean from New Hampshire
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Mar 2007
Posts: 148


I recently thought about looking for hard tea recipes. I love to brew beer but I do not have a lot of time as of late, or money. I haven't done and research on hard tea yet, but I ALWAYS make iced tea in the summer.

My recipe goes:

12 Lipton Tea bags
1/4 cup Agave nectar
2 quarts water.

Procedure:

1. Melt the agave in a little bit of hot water.
2. Pour cold filtered water over tea bags till full to 2 qaurts.
3. Let steep and chill overnight with added lemon of lime.

My thought was to just add more agave to bring the brix up, then add yeast the following day. I have an abundance of agave from where I work, and thats why I use it.

Sometimes I throw in different flavoring tea bags, like Lemon rosehip or blueberry.

Thoughts?

Sean From NH

 
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Old 05-28-2010, 09:04 PM   #2
DrinkinSurfer
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May 2010
Huntington Beach
Posts: 223
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That sounds good to me. I would be interested in doing something like that as well. I am pretty new to brewing so I am looking for little projects to entertain me and have good yield while my equipment is tied up. Would you backsweeten yours?

 
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Old 05-29-2010, 03:03 AM   #3
Indian_villager
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Apr 2010
Claymont, Delaware
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How will the acidity of the tea affect the yeasties?

 
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Old 05-29-2010, 11:30 AM   #4
Daddymem
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Sep 2008
WarehamI?, Massachusetts
Posts: 700
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It will be fine. I brew kombucha tea which is a strong tea fermented with a SCOBY made of bacteria and yeast (Symbiotic Culture OF Bacteria and Yeast, or mushroom). Plenty of activity and enough to carbonate the bottles later.
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Old 05-31-2010, 03:22 PM   #5
chs9
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Apr 2010
Socorro, NM
Posts: 93

Although this has nothing to do with fermenting tea, your iced tea with agave sounds great. I'll brew up a gallon this weekend I won't even need a carboy. Sometimes I forget how easy drinks can be to make when you don't have to spend a whole day making them and then fermenting for 2 months.

 
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Old 05-31-2010, 06:42 PM   #6
Sean from New Hampshire
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Mar 2007
Posts: 148

It's delicious. Agave is a lot sweeter by volume than sugar, so that's why I use so little in a 2 quart batch. Though the nice thing about agave is that it will mix completely into cold water, so you can just sweeten it by the glass with a vigorous swirl.

It is also less refined and has a lower glycemic index.

I'll probably make up a batch of tea to ferment tomorrow!

Sean From NH

 
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Old 06-01-2010, 06:48 AM   #7
George7845
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Apr 2010
NY
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so this ended up good, may i ask did you take gravity readings and what was your final abv? Did it taste anything like commercial teas like twisted tea? or way better being home-made?
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Old 06-01-2010, 06:50 AM   #8
George7845
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Apr 2010
NY
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oh this is juts normal tea, duh (slap myself)
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Old 06-01-2010, 12:51 PM   #9
Sean from New Hampshire
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Mar 2007
Posts: 148

Hah, yeah I haven't done it YET. I plan on whipping some up today while at work. I only have US-04/05 and Cotes de Blanc on hand, so I'm not sure what I'll put in there. I'd prefer not to back sweeten and I'm not looking for anything really high in alcohol, so I may just load it up with enough fermentable to make it finish around 1.020 or something.

I'll post my updates here.

Sean From NH

 
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Old 06-01-2010, 03:33 PM   #10
George7845
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Apr 2010
NY
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one of my friends only drinks twisted teas, will not drink beer, so i would like to make a one gallon batch of tea for him. So tell us how it works out and drum up a recipe
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