TEA WINE

Just 4 u

Ingredients:
4 pints tea (the leavings in 2 lemons
the pot) Yeast and nutrient
1 ¼ lb. sugar

Method:
The "key" to the recipe is: 5 oz. sugar to the pint of tea. Save the leavings from the
teapot daily until you have accumulated four pints. It should be noted that this should not
be "strong" tea but rather the weaker tea one obtains from the "second pot."
When you have the half-gallon, bring it to the boil in a one-gallon saucepan, add the
sugar, and boil just long enough to ensure that it is thoroughly dissolved. This will give
you a specific gravity of about 1100, or sufficient to produce a wine of about 13% alcohol
by volume. Pour into an earthenware jar, add the juice of the lemons, half a teaspoonful
of yeast nutrient, and, when cool, a pinch of dried yeast. Keep closely covered in a warm
place. When the first vigorous ferment is over, stir, transfer to a fermenting bottle, and fit
trap. When it begins to clear, after about six weeks, siphon off into sterilised bottles and
keep for a further 4-5 months. If you wish to make a larger quantity, the second
half-gallon can be prepared in the same way (except for the addition of yeast) and added,
when it has cooled to blood heat, to the first, which by then will be fermenting nicely.