I dont know exactly what to call it other than fermented tea, but what I did was steep 3c of masala chai in .5gal at 160 degrees for 20 minutes, removed the tea and boiled it for 20, then added it to a 1gal fermenting vessel with another half gallon of cooler water along with 2c sugar and Lalvins k1-III6(all I had at the time).
This is more of an experiment out of curiosity.... its been five days and it still tastes great and has a rich brown color. The first two days of fermentation were intense and then it slowed down quite a bit. Quite fun
Anyone tried it?? With any success?
This is more of an experiment out of curiosity.... its been five days and it still tastes great and has a rich brown color. The first two days of fermentation were intense and then it slowed down quite a bit. Quite fun
Anyone tried it?? With any success?
