Originally Posted by brelic
Took another SG reading today. It's down to 1.007. It tasted a little more yeasty than last taste test (at the time of the last measurement) and not as sweet. So, I do anticipate using some potassium sorbate to kill the yeast before sweetening a bit. I'll wait until I get down to an SG of about 1.000 or so before doing that and racking to a carboy.
Any suggestions on how to sweeten? I could use corn sugar, or even just regular sugar... is it better to first boil the sugar in some water to make sure it's dissolved before adding to the carboy? And how much would I use (approximately) for 1 gallon of hard lemon iced tea?
Boiling the sugar in a little water will ensure the solution is sterile and it will mix easier. White sugar should work just fine for this use.
Best solution to determining the amount of sugar is to taste. You can pour yourself a couple of accurately measured tasters of the tea and add a measured amount of sugar. When you find a ratio you like scale it up to the rest of the gallon and add it.
Maybe its time for a keg so you can back-sweeten and carbonate.
I will be surprised if this is good but then I can't stand the tea from a can any ways. The only way i like tea is fresh brewed unsweetened iced tea, no lemon.