Tea Wine Complete

Рет қаралды 8,387

Жыл бұрын

Describes the making of 1 gallon of tea wine witha tasting 12 months later.
Ingredients:
8 tea bags (modified 1/23)
3 cups sugar
1/4 teaspoon wine yeast
During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. Rack into secondary after 5 - 7 days, and continue to rack every 4-6 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total.
Next steps in the wine making process:
• Wine Making Process
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Пікірлер: 40

@DIYFermentation Жыл бұрын

Sorry, This channel does not offer individual winemaking advice. Amazon, BrewDemon & Canva affiliate product information. As an affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=pl&ti=2341&pw=314385&mi=12405&pt=3&pri=1929 Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 StarSan: amzn.to/356Tnot Straining Bags: amzn.to/2VKkW4y

@MiracleKY 4 ай бұрын

Your voice is so smooth and it is so good to listen.

@klenmcrock5265 Жыл бұрын

I've used this same recipe with the exception of adding juice of half a lemon and the zest of one orange. Helped balance out the tannins of the tea and creates a nice citrusy flavor.

@DIYFermentation Жыл бұрын

Thank you for sharing.

@Nudgeworth Жыл бұрын

I like that you included the 12 month tasting at the end of your video :)

@Valincio 2 ай бұрын

I love your videos. You are criminally undersubscribed.

@Womberto Жыл бұрын

Tea wine is one of my favourite recipes, nice and cheap too. I add lemon juice and raisins to the recipe you made and last time I put in a heaped tablespoon of dried Elderflowers per gallon which has really helped to add some more complexity to the flavour.

@DIYFermentation Жыл бұрын

Thank you for sharing.

@terrycuyler5659 Жыл бұрын

You can make some amazing tea wine/mead with various herbal and flower teas. I’ve used clover tea, hibiscus, and roasted dandelion root tea and combinations of them and gotten some great country wine and mead.

@DIYFermentation Жыл бұрын

This first time around I used Lipton tea.

@jasminecats1370 Жыл бұрын

I’m glad you do smaller batches (easier for me to follow); it’s hard to find anyone doing less than 5 gallons

@DIYFermentation Жыл бұрын

Why make a 5 gallon of wine recipe for the first only to discover that it was a wasted effort.

@leestauffenecker6227 Жыл бұрын

This idea is amazing, and opens up all kinds of interesting possibilities. Floral teas, green or other types of teas. I appreciate you sharing

@DIYFermentation Жыл бұрын

You are so welcome!

@zoeedwards2942 Жыл бұрын

Great video, thanks for sharing your recipe. I make a lot of tea wines, usually with fruit teas that have been reduced in the local supermarket.

@DIYFermentation Жыл бұрын

The thing about this wine in that the ingredients are cheap and probably on hand.

@bethanynye7594 Жыл бұрын

This looks delicious! I recently got into the wine making hobby and i think I'll give this one a try.

@DIYFermentation Жыл бұрын

I few minor tweeks, and this recipe wasen't half bad.

@m16fermy 11 ай бұрын

I have a bad habit of drinking stuff and letting it sit and forgetting it's there in my room so I had some Jamaica or hibiscus tea and I left it in my room after drinking about half of it when I came back to it and realized it was still there it turned himself into wine so no signs of going bad or anything else so I tasted it and it was really freaking good and I'm surprised no one took Jamaica and made a video about it trying to turn into wine but I really want to see it and see what other people think about it

@thanielxj11 5 ай бұрын

Great audio quality and a relaxing voice.

@g1expert102 Ай бұрын

he uses a voice changer

@eddavanleemputten9232 Жыл бұрын

Tea bags contain a lot of dust. It doesn’t always fall out. One way around this might be to use loose leaf tea.Using more tea but allowing it to steep for less might also help with the haze, as the extraction of the various tea compounds is different over time. More tea means the strength is the same but not all compounds are extracted as much. I find that when brewing tea, it’ll be less hazy with more tea leaves and shorter extraction time. It would make sense that the end result would then also be more clear.

@DIYFermentation Жыл бұрын

More tea and less brewing time is probably the answer.

@kurtulrich761 Жыл бұрын

I made a white grape /concord grape tea wine with redstar premier blanc. After it aged a bit was actually pretty good n interesting . Have a couple bottles left aging a bit more

@DIYFermentation Жыл бұрын

Sometimes you just don't know if any wine idea will be any good until you try it.

@kurtulrich761 Жыл бұрын

@DIY Fermentation very true ! Truly a trial and error craft .

@roman9509 Жыл бұрын

You might want to use more tea (preferably loose leaf) and steep it for less than 5 mins (according to what is recommended for that tea), this will produce less tannins and more body

@DIYFermentation Жыл бұрын

Thanks for the tip.

@DanielJAudette 3 ай бұрын

Wonder how that would be if you let the abv around of 5 to 8 % then carbonate it

@andrewwicks8352 Жыл бұрын

I get the impression that you prefer a sweeter end product when you back-sweeten it. How much sugar is left over from the initial fermentation process? Are the four cups of sugar you started with completely converted, or is there some left but not enough for your liking?

@emperorphil2547 Жыл бұрын

It seems like he fermented it bone dry. He mentioned he pasteurized it meaning he killed off the yeast, then backsweetened or he added potassium meta then sweetened it. You add sugar at primary fermentation to bump up the alcohol, so it won't end up tasting sweet. If you want to backsweetwn wine there is a few methods. Worth checking out!

@papasmurf9146 Жыл бұрын

My calculations (subject to being wrong) if the specific gravity went to 1.000, the ABV would be 9.18% (0.068 * 135). Charles states the ABV is 9.71% which based on my calculations would have a final gravity reading of 0.996; meaning it went completely dry (no sugar from the fermentation process). Without rewatching, I think he added 3C of the original 4C for initial fermentation. How sweet you want it is definitely a personal preference. I keep meaning to get the specific gravity of what the locals call sweet tea.

@DIYFermentation Жыл бұрын

I let them all go dry, and back sweeten to my liking.

@DIYFermentation Жыл бұрын

Almost correct. I don't use sulfites on this channel to stabilize. I pasteurize the wine after backweeteing.