Tea Wine
Ingredients:
Method:
The key to this recipe is 5oz of sugar to a pint of tea.
Save the last bit of tea from the pot daily until you have accumulated 4 pints. When you have this half gallon, bring it to the boil in a sauce pan and add the sugar. Just boil it long enough to dissolve the sugar.
Pour into an earthenware jar, add juice of the lemons, half a teaspoon of yeast nutrient and - when cool - a teaspoon of dried yeast.
Keep closely covered in a warm place.
When first vigorous ferment is over, stir, then transfer to a fermenting bottle and fit trap. When it begins to clear (after about 6 weeks) rack and bottle.
This should produce about 13% alcohol.