Tea Wine

Discussion in 'Wine & Cider Brewdays!' started by pvt_ak, Jan 8, 2017.

  1. Jan 8, 2017 #1

    pvt_ak

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    Still in my experimental phase kicked off a tea wine from an old wine book :

    4l cold tea
    500g raisins - blitzed
    1 orange - skin and juice
    1 lemon - skin and juice
    1kg sugar

    Yeast and nutrient

    All in bucket except sugar and ferment on pulp for a week.
    Strain and transfer to demijohn to finish and top up and add sugar.


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  2. Jan 9, 2017 #2

    Razor

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    Is that a whole orange and lemon cut up or just skin and juice? Also how strong did you do the tea?


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  3. Jan 9, 2017 #3

    Gunge

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    Bored over the xmas hols, I was gripped by the sudden urge to make tea wine! 12 tea bags, 500g raisins, 1.5kg sugar and half an hour later I'd got a gallon on the go. I know I once made some aeons ago and it was really rather good; don't know why I haven't made it again until now. Anyways it's down to 1010 and still going at it like the clappers.
    Inspired by this I got some Earl Grey teabags on Saturday and knocked up another gallon - should be interesting!
     
  4. Jan 9, 2017 #4

    pvt_ak

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    I did a 6 tea bag brew (Yorkshire) and let it brew for 5 mins .

    Peeled skin off whole orange and lemon - chopped up and threw in. Juiced the orange and lemon and put juice only in.




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  5. Jan 9, 2017 #5

    pvt_ak

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    Ooo - you've gone for more sugar stronger brew ?

    I tinkered with idea of Earl Grey - will do that next me thinks.


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  6. Jan 9, 2017 #6

    Gunge

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    Y'know, I didn't bother to check the SG as I'm becoming increasingly lax in my old age but I knew 1.5kg of sugar + the raisins would ensure sufficient 'robustness' and keep the missus happy, as it will be she who sups it!
     
  7. Jan 9, 2017 #7

    Razor

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    Thanks pvt I might give this a go next week.


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  8. Jan 10, 2017 #8

    Roddy

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    Hmm interesting, let me know how this turns out mate... could be fit for a 25L batch 😃

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  9. Jan 10, 2017 #9

    Gunge

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    My missus will sup owt so if this tea wine goes down well it'll be all I make in future. There cannot be a cheaper way!?! Being a tight wad by nature, I find this very appealling.
     
  10. Jan 10, 2017 #10

    pvt_ak

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    I've got a fussy one mate - so if she does drink this we're quids in ! Deffo one of the cheaper brews so far !!


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  11. Jan 10, 2017 #11

    pvt_ak

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    I'm a feeling a 25l batch of something coming on for the weekend . A TC of sorts . Need to peruse the shelves of Asda tomorrow I think for inspiration - never did throw a rhubarb one on so feeling that. Did you ever find any rhubarb juice that's suitable ?


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  12. Jan 10, 2017 #12

    Roddy

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    I would make it with the apple and rhubarb copella, just need to find a decent source !

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  13. Jan 10, 2017 #13

    pvt_ak

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    I'm going to nip Asda and Sainsbury tomorrow (they're next door to each other) will feed back on the recce !


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  14. Jan 10, 2017 #14

    Tau

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    Noticed you all went with raisins or sultanas. I must admit that I like it cold like without vinosity, a good refreshing drink, bit like liptons ice tea with alcohol :)
     
  15. Jan 11, 2017 #15

    Razor

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    I found the apple & rhubarb copella in Tesco it's in 1.5l bottles. £2 each.


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  16. Jan 11, 2017 #16

    hoptoit

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    Just done my first tea wine.
    10 aldi berry fruits.
    3 Yorkshire tea in mug.
    1 lemon peel and juice.
    500g sultanas. Simmered for 1 hr.
    1kg sugar dissolved after berry fruit tea bags removed from 1 litre of water.
    1 tsp pectolace
    1 tsp yeast nutrient
    1 tsp youngs super wine yeast

    Will be strong. Came at 1.140 og.
    Might end up a dessert wine.
     
  17. Jan 11, 2017 #17

    Razor

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    Just put this on tonight following the recipe from the OP except I used Assam tea. Got an OG of 1030 what was yours @pvt_ak?


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  18. Jan 11, 2017 #18

    pvt_ak

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    I did't take one mate but that's bang on. Sugar for that amount of raisins is about 340g according to my book which says the SG at start should be around 1.030

    When we add in sugar at next step and ferment out we should have wine about 14%


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  19. Jan 11, 2017 #19

    pvt_ak

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    Bloody hell thats rocket fuel if it gets down to below 1.000 !



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  20. Jan 12, 2017 #20

    Razor

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    That's good to know I got it bang on. What is the next step when the sugar goes in?


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