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My 5 litters blackberry tea wine

I am making blackberry tea wine: 5 liters water 30 pockets of blackberry tea Sugar to 1.130 sg Half a lemon 3 spoons of yeast nutrient I boiled the water. Then I put the 30 pockets blackberry tea in it. After the cool of water, I added the lemon and nutrient. Two days after (because the first...

I usually give 3 months time. After 3 months you could sense significant changes and it will probably mellow into a pleasurable experience 🙂.

I used to consume alcohol especially beer and one day when I was drinking at the pub, I wondered how in the world do they make hard drinks that soothe the nervous system that much (I was born with mild cerebral palsy due to the left hemiparesis 😊). I was lucky I recognized an English friend at...

Well, I would say that it isn’t over sweet which it gives the wine a honey-like taste along with the cinnamon flavor. It’s almost really good!😃

My 13,12% alcohol cinnamon tea wine turned out to be a crispy with full cinnamon flavored champagne🙂

After 4 weeks it dropped from 1.060 to 1.040. And today I am happy to share out my 13,12% alcohol cinnamon tea wine🙂... I could feel the sweet crispy full taste of cinnamon which has a nice consistency with alcohol. It’s turned out to be a champagne. Thank you all for such recommendations and...

My friend, I haven’t tried ordering something from oversea companies yet but I noted it already (thanks 🙂). I used SN9 Mangrove Jack’s 18% tolerant champagne yeast this time.

“low temp helps keep aromatics, related to that more fermentation should push more aromatics off” This leads me to another question: I sense more aromatics while in primary. So the more aromatic flavors come out during the fermentation process, means more aromatics leave out of the must?

“Yeast farming; if we create a high sugar must we are moving into the direction of creating a preservative.” Does this high sugared must capable of preserving its aromatic flavor?

I am sorry VinesnBines but I also appreciate your response.Thank you... I don’t want to lower the potential alcohol to cause osmotic shock so I sprinkled over a brand new 18% tolerant wine yeast. I tried it while racking into secondary and I found the strong aromatic taste of cinnamon gave the...

It’s been 7 days since I put my cinnamon tea wine to secondary. It amazes me how it changed its color to a lighter tone. It has a strong cinnamon taste when compared to the earlier cinnamon tea wines that I made.

You are right BigDaveK; herb musts are too relax in fermenting. Fermentation has took off since I sprinkled the new yeast. It’s good to hear the fizzling sounds again.

My cinnamon must fermentation has stuck (1.140 sg): maybe I didn’t bring the yeast to room temperature after I took it from the fridge. I didn’t want to lower the potential alcohol by adding water to cause osmotic shock so I ordered 18% tolerant champagne wine yeast (SN9 Mangrove Jack’s)...

If I add water does it mean to lower down the potential alcohol?

It’s the 3rd day of my cinnamon tea wine in primary fermentation. There is no activity taking place... seems like there’s no fizzling sounds, no bubbles coming from... it just formed a layer on surface. There’s tiny yeast particles that floating down and up. I have started at 1.140 sg, I made...

Actually it looks like this, the layer on surface of the must gets thicker since I put the cinnamon tea must next to the heater. I left the cinnamon sticks at bottom.

Smashing with a hammer or running them in a rotary coffee grinder might be a good idea. I just broke them up. Saigon cinnamon sticks would be fine, you should try with them. I made the yeast starter; After a couple of hours, it poured into the main cinnamon tea must. About the lemon, I used a...

I am making 1.32 gallons of wine from 22 cinnamon sticks. I took it from boiling (hope this odor sustains to the end). I am going to add sugar to 1140 sg, half lemon, 2 spoons of yeast nutrient and 18% tolerant wine yeast when it gets cool.

How great 😊 It dropped only 1 point (0,990 sg) over weeks. 19,68% ABV🙂 I live in Ankara. Though Kalecik is close to Ankara, I am glad that I encountered Kalecik Karasi grape at market place. Popular brand wines are made with this grape.