Black Tea Wine

3/4 gallon water
10 TBSP (heaping) loose tea
1/2 cup dried chopped cranberries
1/4 tsp wine tannin
1 tsp acid blend
2 tsp yeast energizer

Bring first five ingredients to a boil. Transfer to a 1 gallon carboy with some of the cranberries and tea leaves (use a funnel don’t rack with siphon for primary fermentation – give yeast more to nom on) Pitch yeast when cooled. Affix airlock and let ferment for seven days. Rack wine to carboy, (optional add 2 TBSP bentonite solution if extremely murky) then affix airlock. Let set a week then rack again to a clean carboy – repeat this one week racking until wine is nice and clear.

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