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Old 02-04-2013, 03:23 PM   #21
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Originally Posted by ctwtp View Post
The tea adds tannins into the wine. It all adds to the body and 'mouth-feel', gives that little bit of dryness.
+1 on that.

I find tea is an easy way to add complexity and customize the flavor for what you want.

A painting says a thousand words. But a painting while on good mead just looks funny!
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Old 02-04-2013, 07:34 PM   #22
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This is true, nothing worse than discovering the wine that you've took time to make lacks that little something and all over a single cup of tea
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Old 02-04-2013, 07:53 PM   #23
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My basic wine recipe.

2 cups sugar
1/4 cup lemon juice
Flavoring (I use Welch's strawberry blast x3/gallon for strawberry, and Great Value apple juice x2/gallon for apple wine)

1 pkg yeast and 2 tbsp sugar in 1 cup warm water for 15 minutes, then stir it into the mixure.

Ferment for two weeks, rack into secondary fermenter, ferment for two more weeks... when potential alcohol = zero ... add campden and potassum sorbate with some icinglass to clear it... let it settle until clear. Then I sweeten to my taste and bottle.

I thought I was messing up on the strawberry at first because of the straw color...but now I know that's the expected color if I don't add red coloring...

Each is delicious and ready to drink immediately after bottling. Someday I'll make enough to put back and age to see how much better it gets.

That's all I've got to share for now. Going to make a back of raspberry next, using Welch's raspberry blend... don't know how that will turn out yet.
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