Black Tea Wine

• 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]