Tea & Raisin Wine

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Kirstin

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Newbie here, this is my first foray into non-kit wine ...

Just using things up from my kitchen cupboard, surfed the net and improvised... :pray:

Tea & Raisin Wine

500g raisins - chopped
6 teaspoons Asda loose tea (use by date October 2011 but it still makes a nice cup of tea, so hope this will be ok lol)
200g left over honey from various jars
600g sugar
Juice from 1 unwaxed lemon
1 campden tablet
1 tsp Youngs Super Yeast

Total Cost: About £1.70 for 1 gallon

Simmered raisins and tea for 30mins before putting into demi & pitching yeast. It's currently a very dark brown stewed tea without milk colour... :grin:

No gravity measurement taken as I can't find my trial jar
 
Got some small activity in airlock now... :D

Any ideas on what this will taste like or how to age - would be much appreciated :)

Thanks Folks!!

:drunk:
 
Looks as though I made it too weak....

Just guessing but put another 180g sugar in with some tom puree.

Can't see hydrometer properly through demi but looks to be about 1.075 now. Probably threw a load of sugar out with the raisins stupid me lol, simmering pot was very concentrated, raisins would have absorbed sugar not released it I think...

:mrgreen:
 
Did you strain out the tea before putting it in the demijohn? If not the tannins will keep getting stronger which won't be pleasant! :sick:
 
Thanks - I put it through a sieve.... I think I still have some tea in it...

Oh well. First time unlucky perhaps :sick:

I can see Tesco have Clipper Organic Fruit teas on offer at £1 for 20 bags. Should this be kept in bags or being tannin free, might it be possible to get more fruit flavour from taking the tea out of the bags
 
Fruit teas work much better than ordinary tea - but keep them in the bags - easier to control the strength that way! :thumb:

Have a search for 'hippy juice' and you should find the recipe! :roll:
 
I've made a tea wine with just 8 bags of Morrison's Red Label tea bags ( viewtopic.php?f=39&t=34062 ) When I checked it before first racking it tasted alright, I'm racking it again tomorrow, so I'll let you know.
 
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