I do love tea wine! Only here in the UK we tend to like our tea wine the way we like our tea, well brewed! Only 6 teabags??? 12 and brewed for at least an hour, if not over night :) A classic flavour to add to your tea wine, just to give it a bit more of a traditional hint would be *MORE TEA!*
CS Brews yeah really strange I am not even a chocolate fan. But when I gave it to my girlfriend to try (to check that I was not going insane lol) she gave me the same notes and ask me if I added some chocolate to it. She didn’t smelled it so much as me but she could definitely taste it.
Want to share something I discovered. Not sure how other cities are, but my small city, in Wisconsin, has one location that everyone can drop off their recycling materials glass, plastics, paper, ect. I asked if I could look through the bin of glass. To my surprise I found 4 - 1 gallon wine jars and 2 - 3 letter wine jars! 🤗 Brought them home and washed them up. Now the wife thinks I am really crazy. 😀 But hay, they are free! Might be a great option if your city has that service.
Glad you guys made this video, I've been making tea wine for a while now, i use decaf green tea and add some lemon peel. Very tasty stuff. I don't age mine, it never lasts long enough to age 🍻😁
Good morning! My wife and I are big fans of your channel! We saw your tea wine video and thought we would try it with you. Started ours on 7/11/20 . Can't wait to see how it turns out. I had done a mead and added black current tea as a tannin, and turned out wonderful. It has aged for 6 months and that flavor comes out really smooth on the end. Keep up the great work! Howard and Lisa
I've made two similar wines in the past. One was with lemon verbena and ginger, and the other one was with lemon verbena, ginger and lemon grass. They both tasted great! The one containing lemon grass was a bit sharp at the beginning, but it ended up being really smooth 4 months after making it. Perhaps you could do some experiments with getting a lemon flavoured brew without using actual lemon since lemon has a tendency to slow down fermentation? (Speaking from both own experience as well as your video on ginger beer) Really appreciate the videos that you guys are making, keep up the good work!
I tried this recipe and it's good. Really sweet. I tried with Fleischman Active Dry Yeast and EC-1118. I prefer the bread yeast one. The Champagne yeast came out really strong, didnt notice until the two day hangover. So I just finished making a 5 Gallon batch with 4kg of sugar, because that's all I had on hand. I will update when that one is done. I love this channel, Thank you so much.
ferment a batch out dry then mix with a bit of limoncello or if not available back sweeten with some honey...maybe a touch of both if dry you still get a "tea" flavor.Definitely gotta try this now...I buy any more 1 gallon carboys the local brew shop is gonna swear I am making shine lol
First taste of tea wine. Blood orange and cranberry loose leaf black tea. Fermented with orange zest. Should be racking this week. But it's amazing! Thank you!
I made a spearmint sweet tea mead and you are right, for a while, it was pretty bad, but i just tasted it again the other day after 4 months or so and it tastes quite nice!
I made a lemon tea ages ago with about eight tea bags and justice and zest from either two or three lemons and about three cups of sugar. It was very tangy and great with ice
I second the peach flavor for tea. A thought came to me too that when I was vacationing in Nashville before the world went upside down. I had a fruit tea at a restaurant that was amazing. It was a tropical flavor. I think it had a peach or apricot or pineapple flavor to it. Heck, probably a combination of all of them. Just a thought!
I could see this flavored with some kind of dark berry or something light and floral. Blackberry? Lavender? Not sure I'd do both in the same batch, but as different variants it might be nice. Or you could go the quintessential sweet tea route and give it a dash of lemon juice.
Made an Earl Grey tea mead back in 2016. At first I did not like it , and even thought about pouring it down the sink. I bottled it, and didn't touch it again until about two or three months ago. Man was not pleasantly surprised. Patience is the name of the game.
I have just bottled the tea wine I've been making, turned out at 16.5% 😜and it's got a VERY tannin taste to it, as I was making some more cyser and had a bit of apple juice left over, I mixed it up with the wine in a 3 to 1 blend and it's really rather good, I'll have to let it age for a while and see if it's any good! Love your channel so keep up the great work guys 👍
I have made an Earl Grey Tea wine based on Amber Shehan's Artisanal Small Batch Brewing recipe. It's nice. You are right tho...it needs to age a couple of months.
I’m so glad I found your channel. I stumbled upon it while trying to research how to make a fruited gose (it’s a tart cherry gose that led me to find your Vikings blood recipe) I’m a total newbie at home brewing and only started this journey because one of my favorite summer brews apparently was discontinued. So, I decided to try to make it myself. I’m probably a long long way away from being able to do it successfully. But a journey of a thousand miles begins with a single step. All that being said, I have to let you know that your videos are absolutely addictive. You guys are great at this. You’ve got me wanting to try brewing everything lol. Please keep up the excellent work and thank you for all these wonderful videos.
not too long ago, I used two types of tea separately as the main flavoring for 2 meads. Peach tea, and Vanilla Chai tea. Came out pretty damn good. Gave the Vanilla chai to a friend, and it was loved. On a side note, I took a test sample of my cherry/concord grape mead... it stopped fermenting at 1.050. Tasted good, still has a little more time to go to clear all the way, on its own.
Tea mead comes to mind, honey in tea being a classic. Lemon, orange, bergamot... Chai flavourings with cinnamon, turmeric, ginger... rose petal... I haven't enough fermentation vessels for the ideas you've just sparked.
Hey Brian and Derica, I recently saw your video about Tea Wine. My personal preference for tea is Yorkshire from Harrogate. Since my wife is English and I was stationed in Warrington, Lancashire for a couple of years I do have a preference in my tea. Anyway, I was intrigued by the idea of tea wine and decided to make it. The only thing I did different was to add the zest and juice of one lemon. It only took about an hour and a half for it to start, At this point it’s five hours in and going steady. I’ll try and remember to fill you in on how it comes out.
Funny thing is that I’ll leave a bottled sweet tea in my room for a week or 2 bc I’m not home much, and it smells like alcohol but smells disgusting at the same time so I throw them away. Same thing with a watermelon Arizona Gallon bottle. Put it in my smoke closet and forgot about it for months. Smelled like watermelon alcohol
Perfect timing, made a drink with Bengal spice, maple syrup, honey, molasses. Overall friends liked it. After 2 weeks ferment and 3 weeks bottling. Did only 1070 OG and came out to 7% abv with bread yeast
im super excited to see how this turns out. I'm a big tea drinker and if this turns out well then I will definitely be trying this myself. also I wanted to say thank you for the easy to follow videos. you guys are the reason I recently got into brewing.
Never thought you could use tea. Definitely going to try green tea myself. I cold steep it in the fridge overnight to drink the next day instead of plain water. My vote for flavor is raspberry! 😋
I am ready to bottle my sweet tea wine. I'm pretty impressed. It's 8 days old and has an abv of 13%! My husband and I both got some unique flavors from it. I used Lipton orange and black pekoe tea. We got strong flavors of peach and an after flavor of mint.
Adagio's Earl Grey Bella Luna may be a wonderful option. Earl Grey with Coconut and Cream. As a tea, I love this with a touch of honey. Would be curious of how it would taste as a wine or mead.
Thank you! Been wanting to try this for a very long time but never thought it was actually a thing. Flavor suggestions: Citrus (preferably lemon),Raspberry, Mint, Peach, Ginger PS that is the darkest tea I have ever seen! And I’m from South Carolina so I have seen a lot of tea.
Really neat project to try. Thanks for posting this episode! I have 1 1/2 gal of sweet red wine ready. Probably batch 30 about by now since first making your recipe! I did the ginger beer etc. also. No mead yet though.
Now you need the counter point of lemonade wine! I personally like prickly pear in my lemonade. Or a limeade would be awesome too. Honestly I’m just curious if it’s possible with out all the additives!
Y'know I think a decent video idea could be a 'tour' of sorts, showing your current brews and setup (where you keep them, how many carboys you have and whatnot). I'm unsure if it's more a curiosity thing on my half, but it could be cool.
You might want to try making the tea with lukewarm water and letting it sit at room temperature over night. Results probably vary depending on the type of tea, but using cooler water generally results in less bitterness.
I made a teawine a few months back that cleared really well- it looked like a slightly more golden white wine, and tasted fruity as described! It was delicious!
Oooooooh... I love this idea. Perhaps with lemon grass. Or a bit of cinnamon: both in Switserland and in Russia, cinnamon is often added to tea. It’s delicious and adds a warm note. Best added during secondary fermentation perhaps?
What about green tea and fresh red hibiscus flowers? I do that with my kombucha and it's really delicious. Just remove all the green parts and the stem from the hibiscus blossom and add the petals to the green tea. When you poor the hot water your tea color turns into a beautiful red . I use 10 blossoms per liter for my kombucha. Another question I have.....Have you ever tried fresh sugar cane juice as a base to make wine instead of water and sugar?
I have a suggestion for a short video. I have a batch at 6 months and it had some sediment appear out of nowhere. Did some research and found the purpose of decanters is to pour your wine into it leaving the Mead in the original bottle... I thought decanters were just for decoration and didn't have an actual purpose. Anyway I thought that was interesting and thought you might like to share.
I thought about making this the months ago but didn't simply because I was worried it would be to tannic for me. Can't wait to see the results... Maybe I'll make one lol you made me rethink it.
On the topic of flavouring or spicing this wine; I'd suggest some interesting herbs traditionally used in brewing such as yarrow, elderflowers, meadowsweet or saint john's wort. You should be able to get these as dried herbal teas at all times of the year and I find that they go really nicely with meads on the sweeter end of the spectrum. Perhaps they'd go nice with this wine too. Lavander and star anise are more risqué suggestions, but fortune favours the brave - With the first lineup of herbs, I usually make a mixture of ten grams per five litres. Lavander and star anise are things I am more careful with, as in my experience they can easily overpower other flavours. Of these, I tend to use five grams of the former and one or two full pods of the latter.
OMG!!!! I literally just made this. Like seriously 10 minutes ago! I finally figured out how to read my hydrometer lol my OG is wait for it..... 1.101! I'm not going to sweat that hundredth of a point lol. I can't wait to serve this to my hubs. He loves sweet tea like I make 1 gallon a day with 2 cups of sugar. He's going to love this! Thank you for a great video 🤩
I have watched a few different channels of wine making OR TRYING to make wine, i aint gonna even list them SIGH!!! You guys need to make more pronto!!! I have watched virtually all of them, COME ON BRIAN u can do it.
OK, made a batch of tea wine 2 weeks ago. Started off active but with the cooler temps is is barely bubbling along. Took a tiny sample out and it is SUPER Sweet. 2.25# is allot of Sugar to eat for the yeast. Should I add more yeast or try and find a warmer place for it? THX
Lemons, & Lemon zest (or other citrus zest)... you could also add Lemon Grass, or perhaps consider dry-hopping with Lemondrop hop pellets :) Ice Tea & Lemon is classic
don't shake the jug to dissolve the sugar. hold it sideways in one hand and twist it back and forth to slosh the tea around. works very well no matter how much air space you have.
Brian; wines are made from some kind of juice. Some call that an alcohol or sugar wash. 50 years ago I started with bread yeast then as I gained experience moved to more complexity with tools and wine yeast. The wine yeast give more complex flavor but now all I use is bread yeast. Yes I miss those complex flavors but I DO NOT MISS THE ODOR OF STINKY FEET, and the neighbors complaining about the negative aroma. Since I have Crohn's disease I brew wine for its probiotic benefits to keep the gut biome healthy. Red wine has a probiotic P.pentosaceus CIAL-86 that sort of armor plates the intestines. It actually seeks and sticks to the intestinal walls to protect you from pathogens like e.coli, salmonella, and others. That probiotic is UNIQUE to red wine.
Legal definition of wines would include this.... let's not get into semantics, lol. Never once have I had a neighbor complain about my fermenting. We can't even smell them in the next room, and most times, there is no smell EVEN IN THE SAME room, so.... I don't understand what you're talking about there. Yep, wines are probiotic and good for you to a certain extent.
You were lucky. I lived in an apartment complex in Washington state and neighbors were always complaining about what I cooked, brewing wine with Montrachet yeast, even burning incense as an air freshener after frying a steak or Salmon fillet.
My favorite tea is a black tea with pomegranate raspberry apple and sage. I’ve actually been formulating a tea wine with these elements but I haven’t quite figured out how much sage I wanna put in it and if I should put it in the primary or in conditioning.
Just had a gallon clear after 4 months and have been drinking it over the past couple weeks. Made it from plain Lipton tea and lemon. Used EC-1118 and took it out to 17%. It's got a pretty good kick, but the heat is lower than would be expected from 17% ABV. I believe this may be because of the lemon.
Hey, quick question about making wine with tea. Do you think caffeine will have any effect on the fermentation or taste? Thank you in advance y’all are great!
Hello again. You guys will be getting sick of my questions I promise I’ll stop 😅 but see the jam wine you guys are doing, how long do you wait until you do a rough rack to get all the fruit out? Thanks again and love your vidoes they are really helpful 😁
OK so I know I’ve seen this video before, but is there a version of this that you make it a tea mead? I am on my 4th tea mead brew and I swore you made a mead with black tea and I can’t find it on TH-cam. I may be dilulu and made this recipe as a mead rather than a wine, however it’s a really good brew and if you haven’t done a black tea mead I strongly suggest it!
We have used tea in many meads. th-cam.com/video/qr8T5byOo_k/w-d-xo.htmlsi=Le6RxL7cffmJ4TcV th-cam.com/video/tp5vfOfq5-M/w-d-xo.htmlsi=lxncRwtPTMWvNJAe
I'm sorry if you've covered this before in another video and I missed it. Does the wine yeast substitute equally for the bread yeast? My last wine was a mixed berry using bread yeast, now I'm making an orange one using regular wine yeast in the same amount for same amount of must but nothing is happening. Also after a week is it ok to add more yeast? Hope my question makes sense and thanks for teaching us how to make wine. I love the idea of this tea wine will so definitely be giving it a shot.
Roughly the same volume, yeah. Why would you add more yeast? The only reason to ever add more yeast is if your brew gets stuck or stalled. Normal fermentation, the yeast multiplies hundreds of times over what you put in and ferments. Adding more at that point is not doing anything.
@@CitySteadingBrews It's been over a week and I see no activity in the airlock. I thought maybe I used too little of the wine yeast. I even use the flashlight and I can't see any air bubble. Not sure what happened here. Maybe I over sweetened and it stalled. Thank you.
Do you show in any of your videos how you do your blow off tubes when fermentation gets extra vigorous? I've seen in the background of another mead-"esque" channel, he had a section of tubing coming from the bung going to the airlock which was taped so it stayed in an upright-"esque" orientation. Thanks!
I do love tea wine! Only here in the UK we tend to like our tea wine the way we like our tea, well brewed! Only 6 teabags??? 12 and brewed for at least an hour, if not over night :) A classic flavour to add to your tea wine, just to give it a bit more of a traditional hint would be *MORE TEA!*
I used 16 bags in 1 gallon!
Do you just use black tea?
@@samlaine3315 I used 16 tea bags, some sugar and the juice from 3 lemons to make 1 gallon.
@@leifd731 thanks gonna give it a try!
@@leifd731 i am not a fan of sweet tea, doing it like you said will it be sweet? Or will the yeast solve that? Thanks
Hi guys I used earl grey in my red wine and it gave it both the smell and taste of dark chocolate along with a delicious dark berries
Earl Grey would give citrus notes... there's nothing chocolate or dark fruit in there... strange.
CS Brews yeah really strange I am not even a chocolate fan. But when I gave it to my girlfriend to try (to check that I was not going insane lol) she gave me the same notes and ask me if I added some chocolate to it. She didn’t smelled it so much as me but she could definitely taste it.
Can't wait to see if Brian and Derica have the same or different results.
Earl grey is great for just tea wine also
Has a lovely floral quality
Want to share something I discovered. Not sure how other cities are, but my small city, in Wisconsin, has one location that everyone can drop off their recycling materials glass, plastics, paper, ect. I asked if I could look through the bin of glass. To my surprise I found 4 - 1 gallon wine jars and 2 - 3 letter wine jars! 🤗 Brought them home and washed them up. Now the wife thinks I am really crazy. 😀 But hay, they are free! Might be a great option if your city has that service.
Started my first brew today thanks to yall! Apple juice+brown sugar+cinnamon sticks and bread yeast! Excited to see how everything goes😁
3 years later but how was it?
Yes how was itt????
Glad you guys made this video, I've been making tea wine for a while now, i use decaf green tea and add some lemon peel. Very tasty stuff. I don't age mine, it never lasts long enough to age 🍻😁
just started 3 gallons yesterday... how soon do u drink it...???
Good morning! My wife and I are big fans of your channel!
We saw your tea wine video and thought we would try it with you. Started ours on 7/11/20 . Can't wait to see how it turns out.
I had done a mead and added black current tea as a tannin, and turned out wonderful. It has aged for 6 months and that flavor comes out really smooth on the end.
Keep up the great work! Howard and Lisa
Try Lady Grey tea.....orange, lemon, bergamot flavors
I've made two similar wines in the past. One was with lemon verbena and ginger, and the other one was with lemon verbena, ginger and lemon grass.
They both tasted great!
The one containing lemon grass was a bit sharp at the beginning, but it ended up being really smooth 4 months after making it.
Perhaps you could do some experiments with getting a lemon flavoured brew without using actual lemon since lemon has a tendency to slow down fermentation? (Speaking from both own experience as well as your video on ginger beer)
Really appreciate the videos that you guys are making, keep up the good work!
I tried this recipe and it's good. Really sweet. I tried with Fleischman Active Dry Yeast and EC-1118. I prefer the bread yeast one. The Champagne yeast came out really strong, didnt notice until the two day hangover. So I just finished making a 5 Gallon batch with 4kg of sugar, because that's all I had on hand. I will update when that one is done. I love this channel, Thank you so much.
I also made 6 batches of the the grape juice wine and I love it. My friend keeps giving me Carlo Rossi bottles so I keep making more.
ferment a batch out dry then mix with a bit of limoncello or if not available back sweeten with some honey...maybe a touch of both if dry you still get a "tea" flavor.Definitely gotta try this now...I buy any more 1 gallon carboys the local brew shop is gonna swear I am making shine lol
Haha, yes I just made this the other day. Can't wait to taste it
I have a Rooibos blood orange tea wine that is aging. Harney and Sons has amazing tea and it's always really fresh.
I want to use rooibos in something!
I have a rooibos honey mead bubbling away! Your comment reminds me thst i wanted to add (blood) orange peel in secondary. I'll give it a shot! :)
I have a citrus cooler with rooibos in it on the brew, good old Liptons.
I was about to try their Cinnamon Orange tea for this to see how it'd be. I have really high hopes because it's currently my favorite tea from them!
I did the same but i add black current jam and it came out wonderful and lots of flavor
I made a tea wine before during an experimental stage of Brewing. And it flavors well with raspberry and also pomegranate.
First taste of tea wine. Blood orange and cranberry loose leaf black tea. Fermented with orange zest. Should be racking this week. But it's amazing! Thank you!
I made a spearmint sweet tea mead and you are right, for a while, it was pretty bad, but i just tasted it again the other day after 4 months or so and it tastes quite nice!
Hear in Kentucky we like sun tea,tea made out side in a gallon jar setting on top of something, generally a car roof
I made a lemon tea ages ago with about eight tea bags and justice and zest from either two or three lemons and about three cups of sugar. It was very tangy and great with ice
When is the tasting video? I really exited about the result. Thank you
Probably after the racking and bottling video :)
@@CitySteadingBrews Please do, I will wait :)
Try Jasmine flavour, it compliments Tea very well...guess, might do the same to the wine as well.
I second the peach flavor for tea. A thought came to me too that when I was vacationing in Nashville before the world went upside down. I had a fruit tea at a restaurant that was amazing. It was a tropical flavor. I think it had a peach or apricot or pineapple flavor to it. Heck, probably a combination of all of them. Just a thought!
I'll add a +1 to the peach or fruity flavors.
Interesting!
I've also done a peach tea wine and its amazing.
I’d recommend clover flowers or rose petals to flavour the wine... mostly because I gathered some recently and it made some awesome tisane!
I could see this flavored with some kind of dark berry or something light and floral. Blackberry? Lavender?
Not sure I'd do both in the same batch, but as different variants it might be nice.
Or you could go the quintessential sweet tea route and give it a dash of lemon juice.
Made an Earl Grey tea mead back in 2016. At first I did not like it , and even thought about pouring it down the sink. I bottled it, and didn't touch it again until about two or three months ago. Man was not pleasantly surprised. Patience is the name of the game.
I have just bottled the tea wine I've been making, turned out at 16.5% 😜and it's got a VERY tannin taste to it, as I was making some more cyser and had a bit of apple juice left over, I mixed it up with the wine in a 3 to 1 blend and it's really rather good, I'll have to let it age for a while and see if it's any good!
Love your channel so keep up the great work guys 👍
I thought I was about to have a stroke when the wood starting waving... then I realized it was a backdrop.
Me too and I was thinking that I had not even had any wine yet. WTH?
Can't wait to try this! Thanks for the idea!
I already make Kombucha, and the thought has cross my mined. I am definitely make this next (just a bit cold right now due to winter)
Ek wil alerande twee wyne probeer, veral rooibos :)
I'm going to try making this with jasmine tea sometime, I practically live on that stuff.
For information sugar in the UK is sold in kilo bags = 2.2 pounds so in Europe (and other metric places) 1 bag of sugar.
Never used tea as the main flavour in a wine or mead, although I do use 2 or 3 teabags when making raisin wine/mead...
I have made an Earl Grey Tea wine based on Amber Shehan's Artisanal Small Batch Brewing recipe. It's nice. You are right tho...it needs to age a couple of months.
I’m so glad I found your channel. I stumbled upon it while trying to research how to make a fruited gose (it’s a tart cherry gose that led me to find your Vikings blood recipe) I’m a total newbie at home brewing and only started this journey because one of my favorite summer brews apparently was discontinued. So, I decided to try to make it myself. I’m probably a long long way away from being able to do it successfully. But a journey of a thousand miles begins with a single step. All that being said, I have to let you know that your videos are absolutely addictive. You guys are great at this. You’ve got me wanting to try brewing everything lol. Please keep up the excellent work and thank you for all these wonderful videos.
Wow, thank you so much for the kind words. Glad we could help inspire you!
not too long ago, I used two types of tea separately as the main flavoring for 2 meads. Peach tea, and Vanilla Chai tea. Came out pretty damn good. Gave the Vanilla chai to a friend, and it was loved.
On a side note, I took a test sample of my cherry/concord grape mead... it stopped fermenting at 1.050. Tasted good, still has a little more time to go to clear all the way, on its own.
Tea mead comes to mind, honey in tea being a classic. Lemon, orange, bergamot... Chai flavourings with cinnamon, turmeric, ginger... rose petal... I haven't enough fermentation vessels for the ideas you've just sparked.
Hey Brian and Derica,
I recently saw your video about Tea Wine. My personal preference for tea is Yorkshire from Harrogate. Since my wife is English and I was stationed in Warrington, Lancashire for a couple of years I do have a preference in my tea.
Anyway, I was intrigued by the idea of tea wine and decided to make it. The only thing I did different was to add the zest and juice of one lemon. It only took about an hour and a half for it to start, At this point it’s five hours in and going steady. I’ll try and remember to fill you in on how it comes out.
I would add ginger lemon and orange. I do this with dandelion wine tastes great
Funny thing is that I’ll leave a bottled sweet tea in my room for a week or 2 bc I’m not home much, and it smells like alcohol but smells disgusting at the same time so I throw them away. Same thing with a watermelon Arizona Gallon bottle. Put it in my smoke closet and forgot about it for months. Smelled like watermelon alcohol
My friend doesn’t drink much but absolutely loves tea! I’ll have to make some for her.
Perfect timing, made a drink with Bengal spice, maple syrup, honey, molasses. Overall friends liked it. After 2 weeks ferment and 3 weeks bottling. Did only 1070 OG and came out to 7% abv with bread yeast
I tried ginger tea came out awesome
im super excited to see how this turns out. I'm a big tea drinker and if this turns out well then I will definitely be trying this myself.
also I wanted to say thank you for the easy to follow videos. you guys are the reason I recently got into brewing.
Never thought you could use tea. Definitely going to try green tea myself. I cold steep it in the fridge overnight to drink the next day instead of plain water.
My vote for flavor is raspberry! 😋
I would think green tea will come out a bit different. Not sure on the differences though, probably much like green vs black tea... hot.
I am ready to bottle my sweet tea wine. I'm pretty impressed. It's 8 days old and has an abv of 13%! My husband and I both got some unique flavors from it. I used Lipton orange and black pekoe tea. We got strong flavors of peach and an after flavor of mint.
Adagio's Earl Grey Bella Luna may be a wonderful option. Earl Grey with Coconut and Cream. As a tea, I love this with a touch of honey. Would be curious of how it would taste as a wine or mead.
"Why did we use PG Tips?"
Because PG-13 tips would risk demonetization!
im planning a Lapsang Souchong (smoked black tea) Mead! I was going to use as much tea leaves as I would to make a strong tea.
I can't remember the brand, but I actually saw a bottle of tea wine for sale at a Kroger's in Johnson City TN. Now I want to try and make this!
Thanks for the video how is the tea wine stored after bottling
I flavored with raisins footy tastebut like you said let sit for six months. Great wine for winter.
Thank you! Been wanting to try this for a very long time but never thought it was actually a thing.
Flavor suggestions:
Citrus (preferably lemon),Raspberry, Mint, Peach, Ginger
PS that is the darkest tea I have ever seen! And I’m from South Carolina so I have seen a lot of tea.
Really neat project to try. Thanks for posting this episode! I have 1 1/2 gal of sweet red wine ready. Probably batch 30 about by now since first making your recipe! I did the ginger beer etc. also. No mead yet though.
Now you need the counter point of lemonade wine! I personally like prickly pear in my lemonade. Or a limeade would be awesome too. Honestly I’m just curious if it’s possible with out all the additives!
Lemon.
Tea with lemon is a classic.
Y'know I think a decent video idea could be a 'tour' of sorts, showing your current brews and setup (where you keep them, how many carboys you have and whatnot). I'm unsure if it's more a curiosity thing on my half, but it could be cool.
You might want to try making the tea with lukewarm water and letting it sit at room temperature over night. Results probably vary depending on the type of tea, but using cooler water generally results in less bitterness.
I made a teawine a few months back that cleared really well- it looked like a slightly more golden white wine, and tasted fruity as described! It was delicious!
Awesome! This is what I'm hearing. So I was intrigued and had to give it a shot!
Oooooooh... I love this idea. Perhaps with lemon grass. Or a bit of cinnamon: both in Switserland and in Russia, cinnamon is often added to tea. It’s delicious and adds a warm note. Best added during secondary fermentation perhaps?
What about green tea and fresh red hibiscus flowers? I do that with my kombucha and it's really delicious.
Just remove all the green parts and the stem from the hibiscus blossom and add the petals to the green tea. When you poor the hot water your tea color turns into a beautiful red . I use 10 blossoms per liter for my kombucha.
Another question I have.....Have you ever tried fresh sugar cane juice as a base to make wine instead of water and sugar?
I have a suggestion for a short video. I have a batch at 6 months and it had some sediment appear out of nowhere. Did some research and found the purpose of decanters is to pour your wine into it leaving the Mead in the original bottle... I thought decanters were just for decoration and didn't have an actual purpose. Anyway I thought that was interesting and thought you might like to share.
Now I'm thinking about making some Earl Grey tea wine right now🤩🤩🤩
I was just thinking about doing something like this, cant wait to see the end Result
Loose leaf tea would be ideal. I think oolong or aged white tea would be really good!
Wow this is pretty cool, I can’t decide if I want to make this with black tea or something more fruity like Raspberry Zinger..
I thought about making this the months ago but didn't simply because I was worried it would be to tannic for me. Can't wait to see the results... Maybe I'll make one lol you made me rethink it.
On the topic of flavouring or spicing this wine; I'd suggest some interesting herbs traditionally used in brewing such as yarrow, elderflowers, meadowsweet or saint john's wort. You should be able to get these as dried herbal teas at all times of the year and I find that they go really nicely with meads on the sweeter end of the spectrum. Perhaps they'd go nice with this wine too. Lavander and star anise are more risqué suggestions, but fortune favours the brave - With the first lineup of herbs, I usually make a mixture of ten grams per five litres. Lavander and star anise are things I am more careful with, as in my experience they can easily overpower other flavours. Of these, I tend to use five grams of the former and one or two full pods of the latter.
OMG!!!! I literally just made this. Like seriously 10 minutes ago! I finally figured out how to read my hydrometer lol my OG is wait for it..... 1.101! I'm not going to sweat that hundredth of a point lol. I can't wait to serve this to my hubs. He loves sweet tea like I make 1 gallon a day with 2 cups of sugar. He's going to love this! Thank you for a great video 🤩
Hiii I use ginger and lemon to flavour the tea wine 😃
Could you have also mixed the sugar into the tea in the pitcher before it cooled?
Sure. Doesn't get as much oxygen into the must that way, but it can be done. You want to introduce oxygen at this stage.
I've just made this but used Lapsang Souchong tea and it was amazing. The wine retains the smoky flavour from the tea.
Cool, I want to do that.
I have watched a few different channels of wine making OR TRYING to make wine, i aint gonna even list them SIGH!!! You guys need to make more pronto!!! I have watched virtually all of them, COME ON BRIAN u can do it.
You do realize we have almost 300 videos in our library, right? :)
@@CitySteadingBrews right and I have watched it like it was my Tv channel while working and half asleep lol
Just made a gallon of tea lemon wine. Backsweetened to 1.010. It is really good. I'll be making it again.
OK, made a batch of tea wine 2 weeks ago.
Started off active but with the cooler temps is is barely bubbling along.
Took a tiny sample out and it is SUPER Sweet.
2.25# is allot of Sugar to eat for the yeast.
Should I add more yeast or try and find a warmer place for it?
THX
I've been keen to try this for a while now.
This was a good video You are what we call in india, an enthu cutlet(meant as an endearing term)!
Thanks for showing the swirling 😃
No problem 😊
Lemons, & Lemon zest (or other citrus zest)... you could also add Lemon Grass, or perhaps consider dry-hopping with Lemondrop hop pellets :) Ice Tea & Lemon is classic
Awesome Video. Cant wait to see the results
I've got a tea wine recipe from an old 1970s brew book. Gonna finally give it a go I reckon
don't shake the jug to dissolve the sugar. hold it sideways in one hand and twist it back and forth to slosh the tea around. works very well no matter how much air space you have.
Brian; wines are made from some kind of juice.
Some call that an alcohol or sugar wash.
50 years ago I started with bread yeast then as I gained experience moved to more complexity with tools and wine yeast. The wine yeast give more complex flavor but now all I use is bread yeast.
Yes I miss those complex flavors but I DO NOT MISS THE ODOR OF STINKY FEET, and the neighbors complaining about the negative aroma.
Since I have Crohn's disease I brew wine for its probiotic benefits to keep the gut biome healthy.
Red wine has a probiotic P.pentosaceus CIAL-86 that sort of armor plates the intestines. It actually seeks and sticks to the intestinal walls to protect you from pathogens like e.coli, salmonella, and others. That probiotic is UNIQUE to red wine.
Legal definition of wines would include this.... let's not get into semantics, lol.
Never once have I had a neighbor complain about my fermenting. We can't even smell them in the next room, and most times, there is no smell EVEN IN THE SAME room, so.... I don't understand what you're talking about there.
Yep, wines are probiotic and good for you to a certain extent.
You were lucky. I lived in an apartment complex in Washington state and neighbors were always complaining about what I cooked, brewing wine with Montrachet yeast, even burning incense as an air freshener after frying a steak or Salmon fillet.
Do you know if this has to be black tea or would oolong or green teas also work? I ask because I can't stand most black teas but I love green tea.
My favorite tea is a black tea with pomegranate raspberry apple and sage. I’ve actually been formulating a tea wine with these elements but I haven’t quite figured out how much sage I wanna put in it and if I should put it in the primary or in conditioning.
I'd offer help, but this is my first tea wine, so.... not sure yet.
CS Brews lol no worries! I’ll figure it out when the time comes :)
I have a couple tea wines bubbling at the moment, a Vanilla Chai Spgr of 1.108, and an Apple Cranberry Spgr of 1.112 both are in their 3rd week.
Pictures Cap'n Picard...... Tea, Earl Grey, alcoholic.
You do know that Picard has a vineyard in France right? :D
@@Lionall but does he make Earl Grey Wine?
@@Count_Mishkah Good question :D Probably not.
@@Lionall I think he prefers his own Chateau Picard Bordeaux
@@Lionall and yet you never see him drink so
Just had a gallon clear after 4 months and have been drinking it over the past couple weeks. Made it from plain Lipton tea and lemon. Used EC-1118 and took it out to 17%. It's got a pretty good kick, but the heat is lower than would be expected from 17% ABV. I believe this may be because of the lemon.
thanks guys! love you!
Hey, quick question about making wine with tea. Do you think caffeine will have any effect on the fermentation or taste? Thank you in advance y’all are great!
Fermentation loves caffeine.
Haha I was thinking of doing this, glad y'all can be the guinea pigs. Looking forward to it!
I've made Green Tea and Lemon Mead, taste great, wine should be similar
Hello again. You guys will be getting sick of my questions I promise I’ll stop 😅 but see the jam wine you guys are doing, how long do you wait until you do a rough rack to get all the fruit out? Thanks again and love your vidoes they are really helpful 😁
We have yet to do that video, the second part that is.
CS Brews awesome look forward to it 😁👍🏻
As soon as I seen the title I immediately thought earl grey. Which is my absolute most favorite
I think some citrus peel would go very nicely with it, and maybe a small squeeze of citrus juice for acidity.
Since we live in Florida I think a bit of added orange peel would be great.
Love this channel I didn't catch how much yeast you used
Should be in the description but half a packet should do.
@@CitySteadingBrews Thank you very much. I have it brewing as I type.
OK so I know I’ve seen this video before, but is there a version of this that you make it a tea mead? I am on my 4th tea mead brew and I swore you made a mead with black tea and I can’t find it on TH-cam. I may be dilulu and made this recipe as a mead rather than a wine, however it’s a really good brew and if you haven’t done a black tea mead I strongly suggest it!
We have used tea in many meads.
th-cam.com/video/qr8T5byOo_k/w-d-xo.htmlsi=Le6RxL7cffmJ4TcV
th-cam.com/video/tp5vfOfq5-M/w-d-xo.htmlsi=lxncRwtPTMWvNJAe
I'm sorry if you've covered this before in another video and I missed it. Does the wine yeast substitute equally for the bread yeast? My last wine was a mixed berry using bread yeast, now I'm making an orange one using regular wine yeast in the same amount for same amount of must but nothing is happening. Also after a week is it ok to add more yeast? Hope my question makes sense and thanks for teaching us how to make wine. I love the idea of this tea wine will so definitely be giving it a shot.
Roughly the same volume, yeah. Why would you add more yeast? The only reason to ever add more yeast is if your brew gets stuck or stalled. Normal fermentation, the yeast multiplies hundreds of times over what you put in and ferments. Adding more at that point is not doing anything.
How long has your wine been going? If it's more than three days, then yes, that is when you add more yeast.
@@CitySteadingBrews It's been over a week and I see no activity in the airlock. I thought maybe I used too little of the wine yeast. I even use the flashlight and I can't see any air bubble. Not sure what happened here. Maybe I over sweetened and it stalled. Thank you.
@@CitySteadingBrewsyes, more than 3 days. I will add a little more.
Do you show in any of your videos how you do your blow off tubes when fermentation gets extra vigorous?
I've seen in the background of another mead-"esque" channel, he had a section of tubing coming from the bung going to the airlock which was taped so it stayed in an upright-"esque" orientation.
Thanks!
I don't think we do actually... but it's just a length of hose stuck in the airlock spot and the other end in a mason jar of water.
@@CitySteadingBrews Thanks! That was super fast!
Would you guys consider doing something along the lines of ancient egyptian beer for a video, or even a short series like you do with some brews?
I'm actually working on a medieval style beer....
Raspberry tea is my favorite