BernardSmith
Senior Member
I see that a number of members on this forum have successfully made tea wines. I am planning on making a mead using chai spices and tea. My question: To make regular tea you might steep the tea in near boiling water for about 5 minutes. When you make wine do you want to steep the tea longer or do you want to use more tea than you would to make the same volume. In other words, If 16 bags would normally make 16 cups and if 16 cups makes one gallon) and if each bag was steeped for 5 minutes then to make a gallon of wine do I want to use 16 bags or more? and do I want to steep those bags for 5 minutes or longer? Thoughts? Thanks.