Hey Guys and Gals! A wine made by fermenting tea with sugar, sliced lemon and wine yeast.
Ingredients
1 gallon of tea (iced tea, or brewed from leaves)
3 pounds of sugar (4 pounds if brewing from leaves)
4 lemons
1 sachet wine yeast
Directions
1. Brew the tea, let it cool and pour it into the carboy. Iced tea can go straight in.
2. Wash and thinly slice the lemons and add them to the carboy. Pour in the sugar and cover loosely.
3. Wait 24 hours. Stir the yeast into 4 ounces of warm chlorine-free water, let it stand 15 minutes until bubbling, and add it to the wine.
4. Take a hydrometer reading, attach the airlock, and ferment 5 to 7 days, gently agitating daily.
5. When the foaming calms, siphon the wine off the sediment into a secondary glass carboy.
6. Wait until fermentation dies down, several weeks to several months. Rack into a clean carboy and add sugar to taste.
7. When the wine has cleared and is inactive, bottle it. Drink right away, or let it sit 2 to 3 months for best taste.