Hard Iced Tea

I've never heard it referred to as hard iced tea, but I've made some tea wines - maybe that's the same thing? It's just a batch of tea and sugar fermented like most typical wines. I only have one that's ready to drink and I think it's pretty good.

I think a decent way to go about this would be to use turbo yeast and a liquer making kit... you could ferment a flavourless "wine" and then dilute it with some strong brewed tea, lemon juice, and sugar to taste. The advantage to this method is that you can keep most of the tea and lemon flavours, and you can use the charcoal finings that (I think) are included with the liquer kit to have a clean base.

Do you put in lemon? I can't imagine it w/o lemon....

As an experiment I fermented some sugar water a few weeks ago, it is clarifying now. I had been wondering what to do with is because I don't exactly want to drink it but don't wan to through it away either. Perhaps I can try adding some flavors to it. What would be a good thing to flavor it with that I can buy from a store? Tea is one suggestion.

I think using active charcoal fining (or run it through a series of brita filters) would be a good idea before flavouring and sweetening. You could up the alcohol strength by freezing it and removing some of the ice as well.

You could split the batch up and make a couple different flavours. A couple of the LHBS sell liqueur extracts, those would be ideal for flavouring your 'wash'. HTH

Nope. No lemon, just the usual acid blend.

That is what is known to old timers as "Popskull". You can mix in anything from quality fruit juices/extracts to Kool-Aid. Howabout a nice Hawaiian Punch??? :-) Bob<

It could happen. I have a good juicer, so I'll prolly use lemon anyway. Thanks!!!!