tasty tea wine 11% part 1

[@paulafowler9865]

Here in Canada, I buy Hydrogen Peroxide at the Dollarama for 1.50 a bottle and use it to sanitize equipment and for washing fruit and veggies. It works better than anything else, and costs mere pennies. Also, instead of spending on yeast nutrient I use either raisins or a few pieces of my preserved lemons (be sure to rinse off the extra salt). My first try making two bottles of 'pure' alcohol resulted in being unable to measure the alcohol content because my hydrometer only goes up to 20% and it was floating on the surface. I started them on Feb. 13 while making my fruit wines. Crazy!! Salute amici!!

[@DrSpooglemon]

I love yeasts. Yeastie, yeast, yeasts. Fantastic little critters. I am, of course, rather intoxicated rn...

[@goldenhorshoe4814]

Thx for a great brew idea. I keep watching a lot of different vids out there so I can get lots of ideas so I can make lots of batches of different wines and meads

[@MrMG43]

This sounds like a nice recipe, I bet bread yeast would work well actually because of all the esters and phenols produced by bread yeast (compared to the low amount from wine yeast.) Also, you'd be surprised at the ABV you can actually get with bread yeast. 4-5% ABV is definitely not the max. There's a lot of good nutrients in this recipe, (the tea, raisins, lemons) and the pH is probably right in the sweet spot. I figure with the right temperature and good aeration, you could get this to 10 - 12% ABV just using Fleischmans. That being said, when I make this I'll probably use EC-1118. Cheers my friend :)

[@makinghomebrewwildandcheap]

hey, I have experimented with bread yeast quite alot and its not really that good as its bread yeast. you never know what you're going to get. 4-5 % is what you can reasonably expect before it starts to strain the yeast and it just tastes funky, you can get away with bread yeast in beer but again its a lower alcohol :P for the same price as bread yeast you can buy a wine yeast and its a whole lot easier and the results are alot better :)

[@MrMG43]

@@makinghomebrewwildandcheap Fair enough, in some cases there will definitely be some funk, because like you said it is yeast meant for bread either way haha :p If I may ask, which brands of bread yeast have you experimented with? From what I've seen on KZbin/on forums, 10% ABV is usually where Fleischmans gets to (from my experience it does get there but can get a sort of bright/funky/tart note) but I've heard Red Star bread yeast only gets to about the range you mentioned. By the way, keep up the good work my friend. :)

[@makinghomebrewwildandcheap]

hey, I have tried all supermarket brands, allison's, tried the red star and various yeasts from small bread makers too. pretty much every type of bread yeast in the uk, none of them taste good over the 5% mark and if you compare them to any brewing yeast then they don't even taste that good under the 5% mark either. while you can use bread yeast for brewing, it's pretty bad at what it does, takes ages to settle out makes some truly horrific off flavors, it's best left for making bread I have a name for bread yeast..... hangover juice. its very apt :)

[@MrMG43]

@@makinghomebrewwildandcheap Sounds like you've definitely tried a lot of brands, and I'm thinking you're probably onto something. Out of 11 batches I put together so far, I started 6 with bakers yeast, however I only let 3 of them finish out alone. I had repitched some EC-1118 into 3 different sugar washes (regular, honey flavored, and brown sugar) because the bakers yeast wasn't cutting it. Tasting them before pitching the EC-1118 and after it fermented dry, there was quite a difference. Anyways, two of the batches that finished out with bakers yeast (with leftover sugars) are already down the hatch, however after tasting the other bread yeast batch I have in the fridge cold crashing, especially compared to what the EC-1118 did, I'm not sure if it's necessarily that great. Some people swear by bakers yeast but I'm starting to think real brewing yeast/wine yeast is worth it. I have a 1 gallon batch of grape/cranberry/white cran/peach wine going with EC-1118, a brown sugar/molasses tea wine going with EC-1118, as well as 3 other 2qt juice blends with EC-1118 (apple grape, apple berry cherry, and strawberry watermelon with honey added) and I'm excited to see how they all turn out. Cheers :) P.S. How is the caramel toffee brew going? I think I'm going to try that.

[@got2kittys]

Bread yeast just never tastes very good. Use at your own risk.

[@k1m6a11]

We're on parallel paths, I just made a version of this weeks ago. Currently sipping one I made up substituting mint herbal tea for most of the black, and with a modicum of ginger. After cold crashing for a few days it's become really balanced and delicious, I'll be making more.

[@makinghomebrewwildandcheap]

+k1m6a11 hey, great minds think alike. tea wine is a really versatile home brew. mint and ginger sounds very nice indeed. it's a great quick wine . I would suggest keeping a bottle back for a few months ( if possible) if it tastes good now it will be fantastic then. thanks for watching and the comment :)

[@Azurko]

I like how I have a thought for another experiment, come on here and you've already done it lol.

[@makinghomebrewwildandcheap]

lol , great minds and all of that :)

[@eyeofthedivine]

Can you disolve the sugar in when the water is warm?

[@MountainMama1000]

Wow. Really cool. Reminds me of Komucha. But, with komucha you are supposed to make a SCOBY.

[@derekfrost8991]

The scoby in kombucha doesn't actually do anything. The difference between kombucha & tea wine is whether you expose it to oxygen or not. Kombucha is basically immature vinegar.. :)

[@sheila4782]

Question how much sugar would you use for 2 gallons you're saying 800 g for one would that be 1600 g for two wouldn't it be a little bit too sweet?

[@jgaweed]

Hi! Great video! You explained all the steps very well compared to other sites I've found in the past so thank you very much. I can't wait to try it out myself... Just one question: How much yeast did you put in? Is there a set mg amount you could share?

[@makinghomebrewwildandcheap]

hey, hope it helps you get brewing :) a standard yeast packet is enough for 5 gallons. 1/5 is more than enough to get you going. I just use a pinch as yeast propagates fast. :)

[@jgaweed]

Thanks for your prompt reply! Definitely keen to get into it and as you can tell I'm a newbie so I really appreciate the advice.. I realised I have one more question which I hope you wouldn't mind answering: How long do you actually let the fermentation take place over? Are we talking weeks or months?

[@makinghomebrewwildandcheap]

hey, it's never a problem to ask questions :) you should be able to ferment to dry in 2-3 weeks at most unless it really cold. room temp is the best temp to aim for. not to fast or slow. :) hope it helps.

[@jgaweed]

Awesome thanks very much and keep up the good work! :)

[@blackmonarch1]

I'm assuming that this bottle once held still water and therefore the cap is not "airtight" thus eliminating the need for an air-lock...? I've followed your recipe... 🍷😉👍

[@makinghomebrewwildandcheap]

It was a 5 liter water container. You need the cap to be loosely on or just placed on top or you will end up with a bottle bomb. Its gets messy

[@hrnekbezucha]

Great recipe man. Just a question, you suggested not to use bread yeast in this, just wanna ask what would make it possible. There are no brew stores in my area so I just have to get by with that. I've seen your nutrient video which is awesome! That could help, right? Perhaps adding the lemons later, so it can ferment with low acid environment?

[@makinghomebrewwildandcheap]

hey, yeast actually quite likes a slightly acidic environment, it evolved that way :) if you wanted to use bread yeast try not to go over 500g per gallon. bread yeast is pretty unpredictable brewing wise, some times it will do more some times less, but 5% is a good medium to end up with something that's dry ish and not too funky :)

[@hrnekbezucha]

@@makinghomebrewwildandcheap Neat. I've already done apple and apricot wines as well as some wild experiments like ice tea and even energy drink and I'm fine with the results. Just set up your nutrient experiment and tomorrow I'll do the tea wine. Love what you're doing man, thanks

[@johnmanners4632]

Hi made your tea wine and it taste s great. Started a 2nd batch and it' stopped fermenting after 10 days is that Ok?

[@courtneynicholson308]

Yes. Normal

[@johnmanners4632]

Do you have a video on how to use Citric acid

[@gazzasb5]

hi brilliant video iam trying this for sure one daft question how to sterilise the tights what's the best way cheers oh have you done a vimto wine if not plz do a take on it

[@makinghomebrewwildandcheap]

hey, thanks :) it's a good one to try just because it's so simple and cheap and versatile. the best way I found to sterilize tights is pour boiling water on them and don't be stingy! :P sure i can do my own version of vimto wine :) cheers

[@gazzasb5]

making homebrew wild and cheap thanks for advice I can't wait for the vimto wine video cheers oh you have a new subscriber now brilliant tutorials

[@makinghomebrewwildandcheap]

hey, it's never a problem :) I will try to do it in the next few weeks and thank you for subscribing and the kind words :)

[@Khryz-mc9nv]

Something to do during my off duty😂😂😂thanks!

[@allmightlye1595]

Hi! Is it means that you have ready to drink wine in let say three weeks? And how to preserve the final product? Wont it go wrotten if left only in the sterilised wine bottles?

[@makinghomebrewwildandcheap]

hey, your looking at about 4 weeks from start to finish. basically once it's clear you can drink it. it will mellow over time but this is a quick drinking wine. you really don't need to add any preservatives if everything is sterile, if unsure bung in a campden tablet per gallon. enjoy :)

[@derekfrost8991]

If you use honey instead of sugar you have tea mead, which is much nicer and makes more effective alcohol.. :)

[@makinghomebrewwildandcheap]

you could swap out the sugar for honey if that's what you wanted, it would then be classed as a methaglin. ( spiced mead ) so it wouldn't be a tea wine, well classed as one at any rate.. :P not to sure the yeast can tell the difference from the sugars in honey and the sugars in sugar. the only real difference is honey has a percentage of unfermentable sugars compared to almost 100% fermentable sugars in plain old sugar.

[@connieseverson3691]

did you just cap it and let it sit for 3 weeks or did you use some kind of airlock? thinking of trying this but concerned about gasses bursting the bottle during fermentation.

[@makinghomebrewwildandcheap]

hey, sorry it took a week to reply, my work has been keeping me super busy. basically the cap to the water bottle is the air lock, you have the cap so it's just biting the threads so the co2 can get out, the pressure from the escaping gas stops air and bugs from getting in. it's super simple and cheap and it works. cheers

[@saltysaphire4731]

kinda of broke now. I put some berries to ferment and hopefully make yeast. can i used that for this? Also I have no lemon, raisins, and my tea is the tea that isnt in bags lol

[@makinghomebrewwildandcheap]

hey, sorry for the late reply, well you can get wild yeast from berries and the such so i can see why not. you won't be able to get the same strength so reduce the sugar to 500g. ( thats aprox 5.5%) but give it a go. you never know, you could make the best god dam wine ever :)

[@williampennjr.4448]

Is there a difference between fermenting tea, and cold brewing tea in alcohol?

[@n01dea54]

One is tea and alcol and the other is tea BECOMING alcol

[@williampennjr.4448]

@@n01dea54 only sugar can become alcohol. Tea cant become alcohol as it has way too little sugar, so what the difference between adding the sugar then fermenting it and just adding the alcohol after brewing?

[@n01dea54]

@@williampennjr.4448 girl ik that ur asking what the diference so i answered like a dumb person so u can get the diferemce

[@williampennjr.4448]

@@n01dea54 so there is no difference? Actually the difference is that fermenting tea with sugar takes longer.

[@polatmaras9497]

how much yeast did u use? 1 ot 2 grams?

[@makinghomebrewwildandcheap]

Neither, roughly half a gram

[@nickyz0623]

I'm completely shit-faced right now after 8 days of brewing... one whole bag of Ocean Spray cran raisins 5 sliced Mandarin oranges squeeze 10 tea bags boiled everything for about 10 minutes till the cran raisins turned clear added about 3 cups of sugar while it was hot hold it down then I added one packet pizza dough yeast from flashman's and I just drank 2 12 ounce glasses and I'm completely wrecked

[@makinghomebrewwildandcheap]

lol. well if it works for you :) maybe try swapping the bread yeast for a wine yeast if you try that recipe you made again :)

[@nickyz0623]

making homebrew wild I definitely will on my next batch I just happened to have 4 packets of the pizza yeast in my fridge so I used it... I woke up drunk this morning LOL I just made another one last night pineapples and cherries

[@makinghomebrewwildandcheap]

lol, you have the bug :) cherry is always a good choice.

[@nickyz0623]

making homebrew wild and cheap I was actually surprised that it had that much alcohol in it because I normally drink 100 Proof Southern Comfort... It was so good after two glasses I couldn't stop drinking it LOL

[@makinghomebrewwildandcheap]

ha ha, I know that feeling all to well :) well it's weird how something can be more than the sum of it's parts. from the information you gave it would be a most 8% but it was home brewed and that's always better :)

[@tmrb1a5]

there is no wine yeast in our country ,, can I use bread yeast ?

[@makinghomebrewwildandcheap]

hi, if you can get a cider yeast that will work as well, even a beer or ale yeast. if you cannot get any other yeast apart from bread yeast then I would suggest making a mead as that can be made with bread yeast with out it being foul. if you do want to go ahead and make this with bread yeast scale the sugar back to 500g or it will be too sweet :) hope this helps

[@tmrb1a5]

making homebrew wild and cheap thanks

[@makinghomebrewwildandcheap]

not a problem, hope it helps. I may have to do some recipes especially for bread yeast brewing. :)

[@connieseverson3691]

depending on the country I'd search yeast cultures on KZbin. Some of what I've seen is for making bread and ingredients are pretty hard to make illegal anywhere. probably won't be consistent but you would have yeast.

[@retroonhisbikes]

Justed started making this wine, but ive added the sugar to the pan as well as lemons sultanas and tea bags, have i spoiled it? Or can i just leave til morning and move to demijohn or do i start again

[@makinghomebrewwildandcheap]

hey. as long as you end up with something like a lemon iced tea its all good :) the only real rule you should really follow is sterilize like your life depends on it. :)

[@retroonhisbikes]

making homebrew wild and cheap oh yes, 1.5 Milton tablets per gallon, soaked for at least 20 minutes.

[@makinghomebrewwildandcheap]

by the sounds of it, you are well on your way :D

[@martinwarhurst8692]

I've made this and it's finished fermenting after 6 days. can this be right?

[@makinghomebrewwildandcheap]

Martin Warhurst hey, it really depends on the temperature. It is possible for it to finish in a week.. I'm guessing it's good as it doesn't have mould in it :)

[@brianrolls8867]

made this wine not bad at all give it a go girls and boys

[@earlhaines8797]

don't sultanas have preservatives in them?

[@JemSquash94]

Sulphites

[@josephevans1873]

Why didn’t you put the sugar in first when the funnel was dry? Seems obvious to me

[@makinghomebrewwildandcheap]

simply because I didn't, just turned out that way that particular time.

[@brianrolls8867]

its Saturday night guess what i am drinking 10 outer 10 if you said tea bag wine this brew really is not bad give it a go i am on my third batch of 23 litre good brew as a cellar stock up for when you run out of the more expensive brews wife loves it many thanks to wild and cheap

[@bustinlol1987]

How do I ferment without yeast I’ve been trying for a while but it fails every time please help

[@makinghomebrewwildandcheap]

hey it is quite simple once you know how. the easiest way is to use some wild fruit or even flowers as a basis for your starter. As with everything wild there is a risk of it not going to plan but here is a video that uses wild yeast. It turned out really good and the basics are all covered. kzbin.info/www/bejne/aaDNf32KmMypoNE

[@derekfrost8991]

Make a starter using organic raisins, sugar & bottled water. Don't screw the lid cos it will fizz in about 2 or 3 days. Then use it to brew or raise bread. I use exclusively wild yeast. It is healthier and more reliable, you don't need to sanitize your equipment. But it makes a more sour flavor so I personally wouldn't mix lemon cos you don't need it.. :)

[@got2kittys]

Smash up,or blend a pound of grapes, then strain the pulp 3 days later. Great starter, its wild yeast that lives on grapes.

[@manojacharya2336]

Can we use turbo yeast ?

[@makinghomebrewwildandcheap]

hey, we can if we want :P you would need to adjust the amount of sugar and it will taste slightly different but no reason why you can't.

[@connieseverson3691]

Hopefully after the Yeast gets here from the Amazonian Interwebs I will be able to celebrate the Independence of my country by blowing up a small part of it while getting drunk off this recipe.

[@makinghomebrewwildandcheap]

well, i have heard of worse plans, like trump for president!, or brexit. compared to those your plan sounds like a 100% winner :P

[@daler4004]

That sounds like fun can i come?

[@sethmullins8346]

I'd probably use less sugar in mine

[@makinghomebrewwildandcheap]

+Seth Mullins well the recipe is changeable to your own tastes, I find the percentage of this wine is a good basis to start from. the flavours and alcohol work well, I find. :)

[@sethmullins8346]

I only made a very small batch just as a test run... Changed it up according to what I had lying around. Made with green tea, some kind of herbal tea, honey, a tiny bit of sugar, and it's bubbling right now in a bottle to my left.

[@makinghomebrewwildandcheap]

I See, so it's a light wine so to speak. the honey will leave some sweetness to it as only two thirds of honey is ferment able. which isn't a bad thing as green tea has a mild astringent in it. do you know how much sugar you put in? it's good to keep a record of the amounts you add in, just in case you make something really good or something you might want to improve on. :)

[@sethmullins8346]

I didn't keep a precise record, but I remember very well the general amounts that went in. I can reproduce it with the other bottle of the same size and write down a recipe. I'll probably post it on one of the brewing forums if it's good. I like sharing.

[@makinghomebrewwildandcheap]

+Seth Mullins well that's good then. sharing is caring after all :D

[@voltron63]

tea ??

[@makinghomebrewwildandcheap]

+voltron63 lol, indeed tea! I can tell you it is more than the sum of it's parts. You don't taste the tea in the finished wine. its more for tannin than anything else.