UncleWhomper
Active Member
- Joined
- Feb 20, 2013
- Messages
- 33
- Reaction score
- 1
Iced tea wine:
3 large tea bags
3 1/2 gal water
4# light brown sugar
4# white sugar
1# dark brown sugar
Juice and zest of two lemons
Large piece of ginger smashed in a sachet
Cortes des Blancs yeast
1/4 tea spoon tannin
1/2 tea spoon pectic enzyme
1 tbl sp yeast nutrient
Begging SG 1.111
Racked at 40 days... Still fairly active. Hydro reading tells me its almost done though.
Racked again at 47 days.
Gravity: 1.024
Added sorbate. Heading to cold crash after pasteurizing.
Bottled at 53 days... Already really tasty mixed in to a "Golden Bear Classic" (1/2&1/2 or Arnold Palmer)
3 large tea bags
3 1/2 gal water
4# light brown sugar
4# white sugar
1# dark brown sugar
Juice and zest of two lemons
Large piece of ginger smashed in a sachet
Cortes des Blancs yeast
1/4 tea spoon tannin
1/2 tea spoon pectic enzyme
1 tbl sp yeast nutrient
Begging SG 1.111
Racked at 40 days... Still fairly active. Hydro reading tells me its almost done though.
Racked again at 47 days.
Gravity: 1.024
Added sorbate. Heading to cold crash after pasteurizing.
Bottled at 53 days... Already really tasty mixed in to a "Golden Bear Classic" (1/2&1/2 or Arnold Palmer)