Swediepie
Junior Member
- Joined
- Mar 21, 2013
- Messages
- 20
- Reaction score
- 1
This is my first big step away from a kit wine, so bear with me and my nervousness!
I got the nerve to start a chai tea wine. Today I boiled a gallon of water, added 10lbs of sugar to dissolve, and then added 50 spiced chai tea bags and let them steep for 30 minutes.
I removed the tea bags and transferred the delicious sugared chai tea to a 5-gallon carboy. I popped in a cinnamon stick, and added water up to about 4.75 gallons because there was a foam from the pouring.
I took an SG reading of 1.072. After all of my reading, I'm still wondering what the heck this means, but I hope to be where I need to be. I added a package of Red Star Champagne Yeast, and added the bung and airlock and I think I'm good to go.
This is where I appreciate your advice. Most tea wine info/advice says to just let this sit it out for 30-45 days and bottle. I would like to sweeten it with an entire (or half?) container of frozen orange juice concentrate. I love chai tea and especially love orange. Should I add this when fermentation ceases? At a certain SG? This is where I come in clueless, and will continue to read and research, as that is what got me here so far!
I got the nerve to start a chai tea wine. Today I boiled a gallon of water, added 10lbs of sugar to dissolve, and then added 50 spiced chai tea bags and let them steep for 30 minutes.
I removed the tea bags and transferred the delicious sugared chai tea to a 5-gallon carboy. I popped in a cinnamon stick, and added water up to about 4.75 gallons because there was a foam from the pouring.
I took an SG reading of 1.072. After all of my reading, I'm still wondering what the heck this means, but I hope to be where I need to be. I added a package of Red Star Champagne Yeast, and added the bung and airlock and I think I'm good to go.
This is where I appreciate your advice. Most tea wine info/advice says to just let this sit it out for 30-45 days and bottle. I would like to sweeten it with an entire (or half?) container of frozen orange juice concentrate. I love chai tea and especially love orange. Should I add this when fermentation ceases? At a certain SG? This is where I come in clueless, and will continue to read and research, as that is what got me here so far!