Sweet Lemon Tea Wine

Oct 20, 2004 6 Replies
F

Well, I conjured up a recipe for "Sweet Lemon Tea" Wine. It was VERY hard to get fermenting, but it seems to be doing pretty good now. I just tinker with



1 gallon recipes.

Here is my recipe for input: Brewed 40 tea bags in 3 quarts of water Pealed the yellow off of 4 LARGE lemons, added it to the tea and squeezed the lemons into it also Chopped 1 cup of white raisin and added it. Added 2 lb. of sugar.



I put it all in a small plastic bucket and added water until it was a little over a gallon. Once it cooled to room temp. I added the yeast.



I think this wine will give new meaning to the term "Tea Sipper" ;-)



Sea Yawl, FamilySailor (aka John)


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F

What? No comments on my "Sweet Lemon Tea Wine?" :-(

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A

I've been thinking of doing an earl grey wine, ready for summer, similar method. I'm also going to try a high alcohol coffee wine, flavoured with nutmeg and cinammon soon.

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J

I have a tea wine ready to bottle soon, made from a mixture of Pu-Erh and Lapsang Souchong. One is very earthy, the other is smoky, so I'm going to call this one scorched earth wine. In spite of that name, I'm expecting it to be very mellow.

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A

I love lapsang souchong as a drink, can't see it working as a wine though. Unless it looses its woody, smoked flavour a bit. Let us know how it turns out. Might try a green jasmine tea wine one day.

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J

I too have doubts about how it will work as a wine. But tea wine is so easy to make, I figured I'd give it a try. Now a jasmine tea wine sounds like a winner.

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