St. Louis Summer Tea – Homebrew Batch #15
- Posted by kid dynamite
- on June 15th, 2012
I was browsing the forums over at HomeBrewTalk.com, and I came across this interesting recipe from Jsmith82 for what is essentially fermented iced tea. It’s super easy to make, and I had nothing in fermentation at the moment, so I decided to whip up a batch.
Here’s what I used:
2 1 gallon jugs of Arizona Iced Tea with lemon flavor
2 15 oz. cans of Oregon Cherries (sweet, dark, in heavy syrup)
1 tsp of yeast nutrient
1 can of water (empty cherry can)
Nottingham Ale yeast (I used 2 partial packets that I had left in my fridge from prior batches)
So I sanitized my funnel, airlock, blender and carboy with Iodophor, then I put the cherries in the blender with 1 can of water and liquified it. I strained that through a strainer as I funneled it into the carboy. I added the yeast nutrient and the iced tea, straight from the jugs. My OG came out at about 1.044, which was a little light. Jsmith82′s recipe called for 1lb of dextrose, but I figured, “hey, I’ll just double the cherries instead – that will give me more flavor and more sugar, ’cause they’re in heavy syrup.”
Well, I guess there was a flaw in my logic somewhere, because Jsmith82′s OG was 1.055. So I used the patented Kid Dynamite Low Gravity Homebrew Solution – maple syrup. I added 3/4 of a cup of maple (dissolved in about a cup of water), which should give me, based on my previous drunken calculations, roughly 9-10 points of gravity. I didn’t take another sample from the caryboy.
I had actually already pitched the yeast before I took my OG reading, so I capped the carboy with the airlock, swirled it vigorously, and brought it to a happy home in by basement, which is currently 64 degrees.
This one may take a few months to ferment…
As Jsmith82 notes in his recipe at HomeBrewTalk, a cool thing about this one is that it’s cheap and easy. I spent $5 on the 2 gallons of iced tea, and $3.99 on each can of cherries. Total cost, not including yeast, was $13. More importantly, it was easy as pie. Hopefully, it tastes as good as pie when it’s done.
-KD
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