|
Tea |
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5 tbs. Instant Tea |
|
7 pts. Water |
|
2 1/2 lbs. Sugar |
|
1 tsp. Acid Blend |
|
1 Campden, crushed |
|
1 pkg. Wine Yeast |
|
1 tsp. Nutrient |
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1/2 pt. White grape concentrate |
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Starting S.G. 1.095 - 1.105 |
METHOD:
1. Measure out instant flavor and sugar into primary fermentor. Pour water (hot) over and stir thoroughly.
2. Stir in all other ingredients EXCEPT yeast. Cover Primary
3. Stir daily and check S.G.
4. When ferment reaches S.G. 1.04 (3-5 days) siphon wine off sediment into glass jug secondary. Attach airlock.
5. When ferment is complete (S.G. has reached 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock. Siphon again in 2 months and again if necessary until clear before bottling.