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Black Tea Wine
Thursday, August 27, 2009
* 4 tablespoons bulk black tea
* 1 11-oz can frozen red or white grape concentrate, depending on desired color
* 2 lbs sugar
* 2 tsp citric acid
* 6 pts water
* 1 tsp yeast nutrient
* 1 pkt wine yeast
Bring water to a boil and pour over the tea and sugar, stir well, and infuse until cool. Strain into primary, add grape concentrate, acid, nutrient and yeast. Cover and ferment until s.g. drops below 1.020. Transfer to secondary, fit airlock and ferment to dryness. Rack when wine is clear and completely dry, top up and refit airlock. Rack again after 45 days, stabilize, refit airlock, and set aside for 3-4 weeks. Sweeten to taste if desired and bottle.
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3 comments:
I personally think that sugar(raw or white from the sugar cane) becomes incredibly harsh... I would use honey and try to make it more of a metheglin.
hey thanks for sharing the recipe. I tried your recipe and the result was awesome. I just had to made it more sweeten as per my taste. One more thing I would like to add is that if u have this wine with Granada Cigar or buy cigar of your choice, it would increase the aroma of it.
This is a great blog. I've been checking out your posts for the past few days. Thanks!
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