Hey guys, I was thinking about making Graff cider, but using a dark tea like English Breakfast or Earle Grey as a bittering agent. I think the flavors will complement each other fairly well, especially if I go a bit lighter on the hops than the recipe calls for.
I plan on ordering some non-pasteurized fresh pressed cider from a local orchard, making my modified Graff, fermenting, and then pitching the tea just before bottling because it looks like primary fermentation really takes a toll on the tea. Then pasteurize the cider.
Does that all sound about correct? Any comments/suggestions? Thank you guys.