Box (20) Fruit 'Tea Bags'
2 litres Grape Juice
2lbs sugar (or thereabouts)
1tsp Citric Acid
1/2tsp Grape Tannin
GP Yeast & Nutrient
Use 1 box Twinings Cranberry, Raspberry & Elderflower bags and Sainsbury's 100% Pure Pressed Red Grape Juice (not from concentrate, no preservatives) but you could use any fruit infusions bags and red or white grape juice as appropriate.
Infuse the bags for 30 minutes in 2 pints boiling water.
Boil 2lbs sugar (or thereabouts) in 1 pint water.
Wring the bags out as best you can without splitting them and pour infusion liquor and sugar syrup into a bucket, add grape juice, allow to cool, add Citric, Tannin, Nutrient and Yeast and let it rip.
After the initial whoosh has subsided, pour into a DJ and make up to 1 gallon.
Dead easy, and I cost that at around £3.50 per gallon or 60p a bottle at around 13% ABV.
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Another recipe and guide - post #32 to save members searching
Oh yes it turned out excellently!
For 2 gallons
30 fruit tea bags
2.2kg sugar
500g chopped sultanas
Juice of 2 lemons
Large strong cup of tea
2 tsp pectolase
2 tsp yeast nutrient
Campden tablets
Yeast
Sterilise everything. Chuck sugar in bucket. Pour over 2 litres boiling water and stir to dissolve. Add 24 teabags, lemon juice, and cup of tea and top up with boiling water to 2 gallons. Then add chopped sultanas. Add pectolase, yeast nutrient and 2 crushed campden tablets. Leave for 24 hours with lid and airlock.
Remove tea bags and add yeast. Ferment in bucket for 7 days, then strain and transfer to demijohns. Top up with either water, more fruit tea or fruit juice. (Personally I use more fruit tea)
Ferment out then rack, stabilise and add finings if necessary. Top up with more fruit tea if needed.
Leave to clear.
This peach tea was in a 4 flavour box from the London tea and herb company on amazon. Mainly because I got about 200 teabags for like 10 quid or something.
2 litres Grape Juice
2lbs sugar (or thereabouts)
1tsp Citric Acid
1/2tsp Grape Tannin
GP Yeast & Nutrient
Use 1 box Twinings Cranberry, Raspberry & Elderflower bags and Sainsbury's 100% Pure Pressed Red Grape Juice (not from concentrate, no preservatives) but you could use any fruit infusions bags and red or white grape juice as appropriate.
Infuse the bags for 30 minutes in 2 pints boiling water.
Boil 2lbs sugar (or thereabouts) in 1 pint water.
Wring the bags out as best you can without splitting them and pour infusion liquor and sugar syrup into a bucket, add grape juice, allow to cool, add Citric, Tannin, Nutrient and Yeast and let it rip.
After the initial whoosh has subsided, pour into a DJ and make up to 1 gallon.
Dead easy, and I cost that at around £3.50 per gallon or 60p a bottle at around 13% ABV.
---------------------------
Another recipe and guide - post #32 to save members searching
Oh yes it turned out excellently!
For 2 gallons
30 fruit tea bags
2.2kg sugar
500g chopped sultanas
Juice of 2 lemons
Large strong cup of tea
2 tsp pectolase
2 tsp yeast nutrient
Campden tablets
Yeast
Sterilise everything. Chuck sugar in bucket. Pour over 2 litres boiling water and stir to dissolve. Add 24 teabags, lemon juice, and cup of tea and top up with boiling water to 2 gallons. Then add chopped sultanas. Add pectolase, yeast nutrient and 2 crushed campden tablets. Leave for 24 hours with lid and airlock.
Remove tea bags and add yeast. Ferment in bucket for 7 days, then strain and transfer to demijohns. Top up with either water, more fruit tea or fruit juice. (Personally I use more fruit tea)
Ferment out then rack, stabilise and add finings if necessary. Top up with more fruit tea if needed.
Leave to clear.
This peach tea was in a 4 flavour box from the London tea and herb company on amazon. Mainly because I got about 200 teabags for like 10 quid or something.
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