Tea Wines, Sherries, and/or Meads

Black Tea Wine

April 5, 2001
  • 4 tablespoons bulk black tea
  • 1 11-oz can frozen red or white grape concentrate, depending on desired color
  • 2 lbs sugar
  • 2 tsp citric acid
  • 6 pts water
  • 1 tsp yeast nutrient
  • 1 pkt wine yeast

Bring water to a boil and pour over the tea and sugar, stir well, and infuse until
cool. Strain into primary, add grape concentrate, acid, nutrient and yeast. Cover
and ferment until s.g. drops below 1.020. Transfer to secondary, fit airlock and ferment
to dryness. Rack when wine is clear and completely dry, top up and refit airlock. Rack
again after 45 days, stabilize, refit airlock, and set aside for 3-4 weeks. Sweeten to
taste if desired and bottle. [Author’s own recipe]

Green Tea & Ginger Wine

April 5, 2001
  • 16 teaspoons or teabags of Green Tea
  • 1 cup chopped white or golden raisins
  • 1 ounce thinly sliced ginger root
  • 2 lbs granulated sugar
  • zest & juice of 1 lime
  • zest & juice of 2 small lemons
  • water to 1 gallon
  • 1 tsp yeast nutrient
  • 1 pkt wine yeast

Boil water and pour over all ingredients but yeast (in primary). When water
cools to under 100 degrees F., add activated yeast. When specific gravity
drops to 1.015-1.010, strain tea, ginger and zest. Transfer liquid to
secondary and attach airlock. Ferment to dryness, rack, top up, and reaffix
airlock. Stabilize when clear. Wait 30 days, sweeten if desired, and rack
into bottles. Allow 3-6 months to smooth out. [Author’s own recipe]