I bet you’re wondering what this photograph is aren’t you? Hint: it’s not last week’s meteor exploding over Siberia.
I admit, in no way am I any good at the craft itself, but I like making wine. And I like drinking it even more. So when I read about winemakers making wine out of tea, of course my attention was had.
In honor of President's Day, and because I was bored with winter and tired of spending hard-earned money on wine that’s less than stellar anyway (and I can’t afford the good stuff), I set out to find a recipe for some wine, made from tea.
The tea’s Ingredients: Lemongrass, Blackberry Leaves, Rose Hips (yucky), Mint Leaves, Turmeric, Orange Peel, Hibiscus, Rose Petals, Ginger Root, Licorice Root, and Licorice Extract. Sounds fun enough to make wine from, right?
Boil half the sugar in half a gallon of water for a minute or two. Add it to the tea. Coarsely chop the raisins, and add them to the fermenting vessel. Add a crushed campden tablet, stir and let sit covered overnight.
In the morning, stir in the yeast nutrient, pectic enzyme and acid blend. Then pitch the yeast. Cover your primary with a cloth or papertowel. At seven to ten days, rack into a clean carboy. Boil the rest of the sugar in the rest of the water. When it is cool, add it to the carboy. Make the volume up with water. Add an airlock and allow to ferment, racking when needed. When the wine has cleared, add potassium sorbate to stop fermentation, and then bottle.
Orange Tea Wine (Wild & Sweet?)
Now that hardest part of the recipe…waiting.
P.S. I'm not a rocket scientist and therefore could not get my photos and paragraphs to line up right today.These things happen.