I did a quick search but didn't find a thread on this even though i think it has been mentioned.
I am planning to do a Tea Wine in the near future. It all seems reasonably simple. Has anyone maed or tasted Tea wine.
smiles
adam
Tea Wine
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lockwood1956
Yes, you will need to add either raisins (plargh) sultanas (mmm) or white grape concentrate (yum scrum) for body and mouthfeel
recipe here for fruit t-bag wine, but it works the same for normal t-bags
http://www.winesathome.co.uk/forum/show ... php?t=1797
hope this helps
regards
Bob
recipe here for fruit t-bag wine, but it works the same for normal t-bags
http://www.winesathome.co.uk/forum/show ... php?t=1797
hope this helps
regards
Bob
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Petrovitch
I've got a week old gallon batch of C.J.J. Berry's Tea Wine on the go, dead easy to make and already smells fantastic. My modified recipe is thus:
25g Jasmine tea
1kg sugar
1 245g tin white grape juice concentrate
2 tsp citric acid
Yeast and nutrient
Dissolve sugar in water, bring to boil, add grape juice and tea and leave til cool (well I left it for 2 hours then chilled it). Add citric acid and nutrient, aerate then add yeast bung into demijohn. Voila
Oh one note it will foam like buggery for a few days!
25g Jasmine tea
1kg sugar
1 245g tin white grape juice concentrate
2 tsp citric acid
Yeast and nutrient
Dissolve sugar in water, bring to boil, add grape juice and tea and leave til cool (well I left it for 2 hours then chilled it). Add citric acid and nutrient, aerate then add yeast bung into demijohn. Voila
Oh one note it will foam like buggery for a few days!
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Adam
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lockwood1956
Careful with these older recipes, they were put together when sugar wasn't as refined, and peoples tastes were for sweeter wines......
Always adjust using your hydrometer (for it is your friend!) to a start SG of around 1.080, you will find that the CJJJJJJJ Berry recipes are about 1/2 lb too much..
yes if you are using raisins or sultanas (I prefer sultanas, as i feel raisins give the wine a sherry like flavour) chop or mince them, and also wash off any oil that may be on them using hot water.
regards
Bob
Always adjust using your hydrometer (for it is your friend!) to a start SG of around 1.080, you will find that the CJJJJJJJ Berry recipes are about 1/2 lb too much..
yes if you are using raisins or sultanas (I prefer sultanas, as i feel raisins give the wine a sherry like flavour) chop or mince them, and also wash off any oil that may be on them using hot water.
regards
Bob
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Adam
had a bash at it and as it went into the demijohn it was reading about 1.060 which will work out about 8% unless the dried fruit contribute more sugar as fermenting goes on.
So with your 1.080 target i am a large 20 points off.
I think we'll call this my rough tea wine, if all goes well i can always make a better batch next time.
Do wines drop below the 1.000 mark ?
smiles
adam
So with your 1.080 target i am a large 20 points off.
I think we'll call this my rough tea wine, if all goes well i can always make a better batch next time.
Do wines drop below the 1.000 mark ?
smiles
adam
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Duffbeer
Yes they do, a correctly fermented dry wine will read .990.Adam wrote:had a bash at it and as it went into the demijohn it was reading about 1.060 which will work out about 8% unless the dried fruit contribute more sugar as fermenting goes on.
So with your 1.080 target i am a large 20 points off.
I think we'll call this my rough tea wine, if all goes well i can always make a better batch next time.
Do wines drop below the 1.000 mark ?
smiles
adam
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Adam
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lockwood1956
) but to be safe, I would lift your SG by another 20 points-
Adam
how much sugar would i need to add for 20 points?
in grams and even more usefully in spoonfulls as i don't have a weighing scales.
Does added dry sugar increase chances of infection?
If i don't enhance its keeping qualities how long would it last, i made it on the understanding it would be quick wine and by 12 months would peak... so i'd guess most of it wouldn't have a birthday.
smiles
adam
in grams and even more usefully in spoonfulls as i don't have a weighing scales.
Does added dry sugar increase chances of infection?
If i don't enhance its keeping qualities how long would it last, i made it on the understanding it would be quick wine and by 12 months would peak... so i'd guess most of it wouldn't have a birthday.
smiles
adam
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Duffbeer
Adding 8oz ...approx 230g of sugar will raise your sg by 18 to 20 on the hydrometer. But also consider 5lb of rasins/sultanas is equivilent to 3lb of sugar.Adam wrote:how much sugar would i need to add for 20 points?
in grams and even more usefully in spoonfulls as i don't have a weighing scales.
Does added dry sugar increase chances of infection?
If i don't enhance its keeping qualities how long would it last, i made it on the understanding it would be quick wine and by 12 months would peak... so i'd guess most of it wouldn't have a birthday.
smiles
adam
Adding dry sugar makes hard work for the yeast, you should make a sugar syrup by adding boiling water and stirring till clear.
A wine with less than 10% alcohol is not likely to keep more than a year.
Also as a side note, and proof cos Iv'e made it, coffee wine is not a good wine to make, it's ok if (stabalised and sweetened) after ferment, but it does leave a bitter aftertaste, and even after a years maturation it get's no better.
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Adam
well my tea wine is not great. If i retry i will take on board all the advice inherent in this thread.
firts reaction to taste... "wine-y .... eurgh vile .... tannin"
So apart from other flaws i think i overbrewed my starting tea, next time i will just let the tea bag flirt with the hot water.
smiles
adam
firts reaction to taste... "wine-y .... eurgh vile .... tannin"
So apart from other flaws i think i overbrewed my starting tea, next time i will just let the tea bag flirt with the hot water.
smiles
adam