HomebrewandBeer.com forum

Just had a thought, has anyone ever made alcoholic sweet fruit flavoured iced tea before....
Maybe something lemony or with lime..... or both
What sort of yeast would you use?
What type of tea....

Any thoughts anyone....






When I read about the evils of drinking, I gave up reading

Long island???

i recall a thread about this a while back. give it a search, but i think the consensus was that it would be difficult, if not impossible.

Or... take one iced tea. Add vodka.

I was that conjurer of the previous thread:

viewtopic.php?t=3440&highlight=alcoholic+iced+tea

I'd imagine you'd need a fair amount Maltodextrin for sweetness and just a lot of tea to make the brew strong enough. I suggest you just give it a go, maybe only to 5L, so it's no great loss if it ends up tasting shithouse. Try several strains of tea, i.e. chamomile, lemon, rhubarb, rose hip ect... Also don't forget the Dextrose to give the brew some alcohol. Honey would also probably go down well in the brew.

But this method will require a lot of trial and error over several brews, and I've got to say I don't want my primary being used up for that long.

For now, I'm with Chris, go the Vodka/Contreau!

If you're keen, by all means give it a try...

Winemaking for Beginners circa 1970's wrote:Tea Wine
1gal. (5L) cold tea
1lb. (450g) raisins, chopped
2 lemons
2 oranges
3lb. (1.5kg) sugar
nutrient
yeast

into a bucket, add raisins to tea with thinly pared or grated rinds and juice of lemons and oranges. add sugar and stir, then nutrient and yeast. cover with tea towel and stir twice daily for 7 days. strain into a 1 gal. demi and fit airlock. Rack and bottle.

not sure i'd be game, but its a recipe if you desire

I found a great site that went through various yeast strains, and what you use them for.... I'll see if I can find it and post it for you.

I imagine that one would want to stay away from using a dry/champagne yeast... maybe one that is used for sweet white wines?

Tell us how you go, it sounds like a great idea for summer!

Rather than maltodextrin for sweetness, I'd try balancing with lactose- add to taste.