Want to Turn Fruit Tea into Delicious Homemade Wine? Here's How!

This fruity tea bag wine makes one gallon of quick fermenting, quick to clear and easy to drink taste home made wine! Scrummy!
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[@richardhonour1522]

If you add l.5kg of sugar to the gallon and only get 11%, then you will have a very syrup tasting brew, 1.5kg is capable of giving close to 17% if fermented to dryness.

[@kb2vca]

In the US perhaps, but UK gallons are larger than the gallon in the US. A British gallon is 4.54 L whereas a US gallon is 3.785, or about 1.2 liters larger.

[@richardhonour1522]

I was quoting British imperial/ metric if it was American, then you would need even less sugar.

[@Anthony-wt3rp]

I often make 5gallon fruit tea brews. Iv found that 3 boxes tea yes 60 bags , 1 box at a time in 2 to 3 lt of boiling water leaving to steep for a good hour to get as much flavour out of them 5 kilos of sugar a squirt of lemon juice, just because and two sachet of cross my loof high alcohol yeast . Comes in about 15 to 17 % some flavours don’t hold up to those alcohol levels but the ones that do are awesome. I’m going to have an experiment with an instant peach tea in the new year, might be a mistake but experimentation is so much fun.

[@zoeedwards2942]

Lovely video, and I agree fruit tea wine is fantastic, I've made lots of different flavour tea wines, everyone loves them.

[@refritobandito]

That sounds like a really good way to go if you want some variety. I still haven’t made black tea wine but always meant to. Rice raisin is bubbling just now and once my primary is free I’m going try a red wine kit of questionable origin that I was given yesterday…….wish me luck!

[@lifewiththelightlys2119]

Looking forward to giving this a go once I've used up my stash of grapes and orange juice in the freezer plus tins of Pineapple that has been gifted to me :-D Once people know you make wine you get given loads of surplus produce I find ♥

[@AndyPlayedGuitar]

😂 always distressing when you chuck the packets aside!

[@jamessimpson1709]

I always find these wines take forever to ferment. I don't know why because I use less sugar than you do.

[@carlgray9012]

I made a lemon n lime tea wine 3 weeks ago and added 1.3kg sugar and it’s still fizzing away like a cauldron😂

[@kb2vca]

Could be the ambient temperature of your wine room, or the hardness of your water. The colder the room, the longer it takes to ferment. The harder the water (specific mineral content), the more difficult it can be for yeast to ferment. Spring water is good. Hard water not so good.