How to Brew Spiced Tea Wine

Step-by-Step Guide

1. 1

   Step 1: Pour 5 pints (3 litres) of boiling water onto the tea bags

   Stir, give the teabags a squeeze and leave to brew for 10 minutes.
2. 2

   Step 2: add 3 teaspoons of Garam Masala

   Cover the vessel and leave to cool (check the temperature and continue when it reaches 21°C). ,, It is recommended to use a sieve inside a funnel to catch the debris from the cinnamon sticks and cloves, which can be discarded. , Fit an airlock (half fill the airlock with water or vodka). , Check the brew periodically with a hydrometer, it should be ready when the specific gravity reaches
   1.004.
   
   Fermentation will work best somewhere around room temperature. , The wine should be clear and drinkable within 2 days, but avoid transferring to bottles until the liquid has cleared. , The wine should end up around 12% ABV.
3. 3

   Step 3: 3 cinnamon sticks and 32 cloves.

4. 4

   Step 4: Remove the teabags

5. 5

   Step 5: stir in the sugar and acid - make sure all of the powder is dissolved.

6. 6

   Step 6: Stir in the grape concentrate

7. 7

   Step 7: nutrient and yeast.

8. 8

   Step 8: Pour or siphon into a 1 gallon demi-john.

9. 9

   Step 9: Top up the demi-john with cold water to the base of the neck.

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    Step 10: Allow to ferment for approximately 5 days.

11. 11

    Step 11: Crush 2 campden tablets and place into a second clean demi-john

12. 12

    Step 12: transfer the wine into this vessel using a siphon tube

13. 13

    Step 13: and leave somewhere cool and dark to clear.

14. 14

    Step 14: Bottle up the wine when ready

15. 15

    Step 15: and again

16. 16

    Step 16: leave somewhere dark and cool - it will be drinkable immediately (would recommend it nicely chilled)

17. 17

    Step 17: but it will mature nicely if left for a while.

Detailed Guide

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