I'm wanting to start a fruit tea bag wine, but lost a little confidence after the last lot - although they made it in the end. Just what is the right amount of sugar to put in a 5 gallon bucket with 75 fruit teabags fully infused; with an outcome of 14%+?
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Alc level of tea bag wine?
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Originally posted by wisp View PostJust what is the right amount of sugar to put in a 5 gallon bucket with 75 fruit teabags fully infused; with an outcome of 14%+?
however if you are intent on this level of alcohol, the safe way (and less trouble) is to start at SG of 1.080 and when it gets down to 1.010 feed it with sugar, around 50g a time, allowing the SG to drop to 1.010 before feeding more (but watch for foaming)
this question would have been better placed in the general winemaking area though
so I moved itLast edited by lockwood1956; 05-11-2009, 09:45 AM.N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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I agree with what Bob says about this not making a good high alcohol wine. A lot of red grape varieties don't even have enough "oomph" to carry a 14% alcohol level and remain balanced.
Haven't seen the recipe, but assuming you are using water and tea bags (i.e. there is no sugar to begin with), it will take an addition of approximately 16.5 lbs (7.5 kg) of table sugar to achieve 14% alcohol.
If you decide to go with 10-11% alcohol, then it will take roughly 11 lbs (5 kg) to reach that end.
Now if this recipe uses a fruit juice base of some kind, then you will obviously have to compensate for the sugar present in the juice.Steve
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can i point out that for a gollon of cccccjjjjjj berry wine made from tea i only need to use 8 tea bags per gallon infused with a pint of hot water than left in a bucket for 3 days to ferment , i think you might be a little ott with the tea bagsWine from grapes is alright, but nothing beats the proper stuff to make wine with.
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