jgln
Well-Known Member
Just wondering how it would taste..... :cross:
Well it would define the word tannins if nothing else.
I assume you are going to ferment sweet tea?
well , as some one who try to use iced tea as a mixer all i can say is dont do it.
if you really must,, put a cap full of vodca in some tea.
its horable!, tea some how magnifies the taste of alcohol and that was sweet tea i cant imagin how bad it would have been dry.
one cap and wreak a whole glass
Well it would define the word tannins if nothing else.
I've had this, it pretty good
http://en.wikipedia.org/wiki/Kombucha
My nephew who was the vitner for a large homebrewing/wine making club has an old "mimeoed" wine making booklet he came across at a used book store and it has all sorts of wild wine recipes including an ice tea wine. He made it, and we tried it, and it was so-so, nothing spectacular. It wasn't really as tanniny as people may conjecture, it would be without actually tasting some.
There are several threads on here about making Hard Tea.
I guess I was not thinking wine when I brought this up, I guess a wine yeast will work too. I guess regardless of what kind of yeast you use it is not exactly a beer or wine. I guess if you carbonate more like a beer, if not then more of a wine.
BTW, I did do a search on "ice tea" first and it came up with nothing.
I guess I use "I guess" a lot.
Here's the very simple recipe:
13 tea bags per gallon (normal 1 cup sized tea bags)
sugar to SG 1060
Lavlin K1-V1116 yeast (its what i had on hand)
1 tsp Yeast nutrient per gallon
Boil a large pot of water (i use a 1 gallon stew pot), remove from stove, add 13 tea bags per gallon of water you intend on adding, 40 for 3 gallons etc, let the tea bags steep for an hour minimum with a lid on pot, pour into primary and fill with water, leaving room for sugar addition, add sugar in stages checking SG as you go i used i believe 8 or 9 cups in 5 gallons for an SG of 1060, which is around 7 to 8 % ABV.
When this is done fermenting i rack off lees, add 1 can of frozen lemonade, backsweeten a bit (i used 1 cup sugar for 3 gallons along with the frozen lemonade) bottle and drink. No need to clear it, once you add the lemonade its going to haze right up on you. Sorbate and sulfite are optional depending on when you plan on drinking it. Ours gets drank right away so i don't bother.
You can clear it if you want, that's a personal preference, Also if it tastes a little weak, once its racked, siphon some tea from carboy, warm it up and steep more tea bags in it, then add back to carboy, you can also use real lemon brand lemon juice for lemon flavor.
Use your imagination, use flavored teas or whatever you personally prefer.
My recollection of it is that he abd the recipe was fermenting a sweented tea like those jugs of Arizona Iced tea with lemon and sugar, and maybe even bumping up both with table sugar and frozen lemonade perhaps.....basically you are fermenting all the sugar and converting that to alcohol, not the tea itself. (And if I recall correctly, the "tea color" even faded and the wine took on a cloudy, off white or milky translucency.)
But this was probably 5 years ago he did this, so I can't recall.
I know there are a few threads on here about making "malternative" Hard teas like "Mike's" on this forum..There's a couple that were kinda up on the forum for a couple weeks steady during the summer.
Including this one I found with no trouble. https://www.homebrewtalk.com/f79/hard-iced-tea-71079/
And this one from googling "ice tea wine" on this site http://www.winepress.us/forums/index.php?showtopic=27013
So there's many ways to look at it, as a wine, or as a hard ice tea, or a "malternative beverage" with some extralight DME for some more "beer like" body...maybe even lightly hopped.
My bad, I was doing a search on "ice tea".
I had a drink of that "Twisted Tea" over the weekend. Tasted like instant tea with lemon.
Is that fermented? If so, it does not taste like it.
because they back sweeten it.
I've made my own ice tea using Lipton tea, throwing corn sugar in.
It takes like straight alcohol. Not good.
Nova, what do you mean by "add preservatives?" What are you adding?
Something, eg potassium sorbate, to make it microbiologically stable so that the sugar in the concentrate doesn't ferment.
Something, eg potassium sorbate, to make it microbiologically stable so that the sugar in the concentrate doesn't ferment.
President Choice canned Ice tea has a distinct fermented taste. It's good.Just wondering how it would taste.....
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