Black tea in cider

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Blanchy

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I'm planning on making a few gallon batches of cider, and want to use black tea to add some tannins and body. Does anyone have any experience with tea? What is a good tea/juice ratio?


Graham
 

jwynia

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I put tea in most of my ciders. Usually go for 0.5-0.75 oz of tea leaves into 1 gallon of hot water and steep for 5-15 minutes. I usually add my adjunct sugars into that hot water too and then that mixture into the juice. That's for a 5 gallon batch.

However, I've got one batch now where I just tossed that much tea directly into the fermenter. We'll see how that turns out.
 

BoomerCreek

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I usually use a 1 bag per gallon ratio. I have found that cider made from either store bought juice or very sweet juice can handle more than that without being too much. Good luck and post results please.
 
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Blanchy

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Thanks for the info! 1 bag per gallon it is then. Also, good tip on adding the sugars into the tea first. I should be well on my way by the end of the week, I'll be sure to post some pics.

Graham
 
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Blanchy

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No pics, unfortunately, but all is going well. Batch 1- 4/5 Motts AJ, 1/5 Earl Grey tea, 1 lb honey, Lalvin D-47 yeast; Batch 2- 110 oz AJ, 18oz Earl Grey, and almost a pound (11oz) Blackstrap Molasses, Nottingham Ale Yeast; Batch 3- 4/5 AJ, 1/5 Earl Grey, and 1 cup raw sugar, Safbrew S-33 yeast.

Airlock activity started in all three within about 5 minutes of pitching; I had to hook a blowoff to the gallon with molasses (caught it just as the krausen was headed into the airlock :eek:). Everything is going smoothly now though. I'm a little concerned about the molasses being overpowering, but I suppose we'll see.
 

CidahMastah

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Did you check the cider recipe forum? I think there is one on there called boot strap or something that uses tea. I have always considered trying it, but haven't just yet.
 
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Blanchy

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No, I haven't checked out the recipe forum yet, I'll take a look around. Oak seems like it would be a pretty interesting addition as well.
 

MarkKF

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Old thread, new question. Do you all just make tea (bag & water) then remove the bag and add to the juice? Before or after fermentation. Have any of you just put tea bags in the juice? Before or after fermentation?
 

Kerryon

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Old thread, new question. Do you all just make tea (bag & water) then remove the bag and add to the juice? Before or after fermentation. Have any of you just put tea bags in the juice? Before or after fermentation?
I tried the teabag in the juice once... fell apart and made a mess. Those tea leaves didn't settle, and had to filter them out, which is an extra step I don't usually need to do. Since then I've added the equivalent of about 1 teabag per gallon in a solution (IF I'm just using store bought apple juice). I prepare it by bringing them to a boil in some juice, reducing heat to low and let it sit for about 10 minutes and then taking it off the stove and letting it cool. I then add it to the primary.

Sometimes I've repeated this and also added it to the secondary if I feel the cider needs it. I do like a good bit of that tannic hit on the back of the tongue though.
 

AzOr

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Alternatively, you can also use powdered wine tannin. It’s available at homebrew stores.
It’s relatively inexpensive and a little goes a long way.
If I’m using store juice I usually add about 1/2 teaspoon per 5 gallon batch. Just make sure you dissolve in an ounce or two of warm water.
In my experience, it’s more predictable and easier to use than tea bags.
 

MarkKF

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Alternatively, you can also use powdered wine tannin. It’s available at homebrew stores.
It’s relatively inexpensive and a little goes a long way.
If I’m using store juice I usually add about 1/2 teaspoon per 5 gallon batch. Just make sure you dissolve in an ounce or two of warm water.
In my experience, it’s more predictable and easier to use than tea bags.
That’s what I use. I was just gonna try tea cuz a lot of recipes call for it.
 

nicnabo

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What is the purpose of adding tea bags? First time brewer here....
 
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