Tritonal
Well-Known Member
My Fiance works at a store called Teavana and gets really good discounts on bulk loose leaf teas. She has been begging me for a while now to make her a wine using the teas at her store. I've looked up a few recipes and came up with this one, tell me what you think for a half gallon batch
64oz water
1oz peach tranquility tea
1oz weight to go tea
1.5cups sugar
I plan on bringing the water to a boil adding the sugar removing the heat until it cools the the required temp of 190 to start steeping the tea. Steep until cooled to around 70~ and pitch yeast.
After a week or so move to the secondary. I have considered on the move to rack it onto 1 more ounce of each for a week before bottling to really infuse the tea flavor.
One of the questions I had was she has German Rock Sugar from work would this be a good substitute for white granulated sugar? And would I need to add a hand full of raisins or something to that effect to give the yeast proper nutrients?
In the end she is hoping for a rather smooth and sweet wine.
64oz water
1oz peach tranquility tea
1oz weight to go tea
1.5cups sugar
I plan on bringing the water to a boil adding the sugar removing the heat until it cools the the required temp of 190 to start steeping the tea. Steep until cooled to around 70~ and pitch yeast.
After a week or so move to the secondary. I have considered on the move to rack it onto 1 more ounce of each for a week before bottling to really infuse the tea flavor.
One of the questions I had was she has German Rock Sugar from work would this be a good substitute for white granulated sugar? And would I need to add a hand full of raisins or something to that effect to give the yeast proper nutrients?
In the end she is hoping for a rather smooth and sweet wine.