Overboard as usual
- Jul 15, 2012
- Reaction score
And if I remember correctly, mine was slow to ferment also.
I started my sweet tea wine on 4/28 and knowing that it fermented slow I added some yeast energizer in the beginning. As of today the SG is at 1.000 I will rack it off Tuesday when I have a chance.
JSquared, I used this recipe base plus one extra tea bag and I used the manufacturer recommended amount of yeast energizer. I am making a 6 gallon batch since I had a 5 gallon carboy available and I racked the extra gallon into a 1 gallon carboy to use for topping up. My OG was 1.070 temp 72°. I made this weak so I could drink more of it on a hot summer day.Here is the recipe I'm thinking about for a 5 gallon batch,
5 giant tea bags (directions say 1 per gallon on box)
Sugar to SG 1.09
5 tsp yeast nutrient
5 tsp acid blend
2 1/2 tsp pectic enzyme
1 crushed campden tablet
Yeast thinking EC1118
Water to a little over 5 gallons