Tea Wine Complete

[@DIYFermentation]

Sorry, This channel does not offer individual winemaking advice. Amazon, BrewDemon & Canva affiliate product information. As an affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=pl&ti=2341&pw=314385&mi=12405&pt=3&pri=1929 Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 StarSan: amzn.to/356Tnot Straining Bags: amzn.to/2VKkW4y

[@Nudgeworth]

I like that you included the 12 month tasting at the end of your video :)

[@klenmcrock5265]

I've used this same recipe with the exception of adding juice of half a lemon and the zest of one orange. Helped balance out the tannins of the tea and creates a nice citrusy flavor.

[@DIYFermentation]

Thank you for sharing.

[@Valincio]

I love your videos. You are criminally undersubscribed.

[@MiracleKY]

Your voice is so smooth and it is so good to listen.

[@Womberto]

Tea wine is one of my favourite recipes, nice and cheap too. I add lemon juice and raisins to the recipe you made and last time I put in a heaped tablespoon of dried Elderflowers per gallon which has really helped to add some more complexity to the flavour.

[@DIYFermentation]

Thank you for sharing.

[@saoudalfares2795]

A great experience I had on tea is use cold brew method in the fridge for 12 hours. Really smooth brew

[@terrycuyler5659]

You can make some amazing tea wine/mead with various herbal and flower teas. I’ve used clover tea, hibiscus, and roasted dandelion root tea and combinations of them and gotten some great country wine and mead.

[@DIYFermentation]

This first time around I used Lipton tea.

[@jasminecats1370]

I’m glad you do smaller batches (easier for me to follow); it’s hard to find anyone doing less than 5 gallons

[@DIYFermentation]

Why make a 5 gallon of wine recipe for the first only to discover that it was a wasted effort.

[@leestauffenecker6227]

This idea is amazing, and opens up all kinds of interesting possibilities. Floral teas, green or other types of teas. I appreciate you sharing

[@DIYFermentation]

You are so welcome!

[@zoeedwards2942]

Great video, thanks for sharing your recipe. I make a lot of tea wines, usually with fruit teas that have been reduced in the local supermarket.

[@DIYFermentation]

The thing about this wine in that the ingredients are cheap and probably on hand.

[@thanielxj11]

Great audio quality and a relaxing voice.

[@g1expert102]

he uses a voice changer

[@bethanynye7594]

This looks delicious! I recently got into the wine making hobby and i think I'll give this one a try.

[@DIYFermentation]

I few minor tweeks, and this recipe wasen't half bad.

[@kurtulrich761]

I made a white grape /concord grape tea wine with redstar premier blanc. After it aged a bit was actually pretty good n interesting . Have a couple bottles left aging a bit more

[@DIYFermentation]

Sometimes you just don't know if any wine idea will be any good until you try it.

[@kurtulrich761]

@DIY Fermentation very true ! Truly a trial and error craft .

[@m16fermy]

I have a bad habit of drinking stuff and letting it sit and forgetting it's there in my room so I had some Jamaica or hibiscus tea and I left it in my room after drinking about half of it when I came back to it and realized it was still there it turned himself into wine so no signs of going bad or anything else so I tasted it and it was really freaking good and I'm surprised no one took Jamaica and made a video about it trying to turn into wine but I really want to see it and see what other people think about it

[@eddavanleemputten9232]

Tea bags contain a lot of dust. It doesn’t always fall out. One way around this might be to use loose leaf tea.Using more tea but allowing it to steep for less might also help with the haze, as the extraction of the various tea compounds is different over time. More tea means the strength is the same but not all compounds are extracted as much. I find that when brewing tea, it’ll be less hazy with more tea leaves and shorter extraction time. It would make sense that the end result would then also be more clear.

[@DIYFermentation]

More tea and less brewing time is probably the answer.

[@jeronimus19]

I made a wine with a Brazilian tea called yerba mate (Ilex paraguariensis), initial density 1.080(19°Bx), final density 0.95, (13.7±1)ABV, +200g of pilsner malt/gallon, fermentation fast and vigorous, many micro-bubbles and foam, with normal precipitation of solids and yeast; Ultimately, it resulted in an interesting, different wine, a little bitter and alcoholic, PH5.0; very cold it is refreshing; I would ferment it again,..👍🇧🇷

[@roman9509]

You might want to use more tea (preferably loose leaf) and steep it for less than 5 mins (according to what is recommended for that tea), this will produce less tannins and more body

[@DIYFermentation]

Thanks for the tip.

[@DanielJAudette]

Wonder how that would be if you let the abv around of 5 to 8 % then carbonate it

[@andrewwicks8352]

I get the impression that you prefer a sweeter end product when you back-sweeten it. How much sugar is left over from the initial fermentation process? Are the four cups of sugar you started with completely converted, or is there some left but not enough for your liking?

[@emperorphil2547]

It seems like he fermented it bone dry. He mentioned he pasteurized it meaning he killed off the yeast, then backsweetened or he added potassium meta then sweetened it. You add sugar at primary fermentation to bump up the alcohol, so it won't end up tasting sweet. If you want to backsweetwn wine there is a few methods. Worth checking out!

[@papasmurf9146]

My calculations (subject to being wrong) if the specific gravity went to 1.000, the ABV would be 9.18% (0.068 * 135). Charles states the ABV is 9.71% which based on my calculations would have a final gravity reading of 0.996; meaning it went completely dry (no sugar from the fermentation process). Without rewatching, I think he added 3C of the original 4C for initial fermentation. How sweet you want it is definitely a personal preference. I keep meaning to get the specific gravity of what the locals call sweet tea.

[@DIYFermentation]

I let them all go dry, and back sweeten to my liking.

[@DIYFermentation]

Almost correct. I don't use sulfites on this channel to stabilize. I pasteurize the wine after backweeteing.

[@jarrodjoyce6892]

JARROD Rod Joyce from PELICAN La, 🙏💩💯🤝😎🤗🕊️🕊️🕊️🌞

[@kaylaschulz7515]

Little

[@g1expert102]

i think u use a voice changer the whispering bottle tiped me off

[@DIYFermentation]

Adobe Enhanced Audio

[@kaylaschulz7515]

Wait years

[@kaylaschulz7515]

Add raspberry