So why not try a refreshing cuppa.
This recipe I may have published before and I make no apology for that, as this is the very first wine I made and really enjoyed it. ( That was in the days before teabags) .
No, I am not going mad; I am suggesting you try making this month’s wine from a cuppa.
- 3.4lts of hot fresh tea, strained
- 1k Tate and Lyle granulated sugar
- 225g raisins, chopped
- Juice and zest of 2 lemons
- 1tsp yeast nutrient
- 1tsp pectolase (pectic enzyme)
- 1pkt general purpose wine yeast
- 1tsp sodium metabisulphite
- 1 Campden tablet
- Following the instructions on the packet of yeast, reactivate the yeast and leave to one side.
- Pour the strained hot tea over the sugar and stir well. Add the LEXIA raisins, lemon juice and zest, and yeast nutrient. Cover and allow to cool, and then add the pectolase and the activated yeast. Cover this must and allow to ferment for 5 days, stirring daily. (This is most important)
- After 5 days, strain the must through muslin into a clean and sterilised Demi-john and fit an airlock filled with water. Transfer into a warm place; do not be tempted to keep in an airing cupboard but in a normal room, in a modern house with central heating.
- Allow the fermentation to continue until fermentation is completed i.e. one plop every 30 seconds is normally assumed to equate that fermentation is complete.
- Syphon off the must into another clean, sterilised Demi-john; add a teaspoon of Sodium Metabisulphite and a crushed Campden tablet.
- Leave the wine for 1 day and taste, the wine should be perfectly acceptable but if it is too dry sweeten as necessary. If you are satisfied with the taste, bottle up.
- This wine can be drunk while young but it will improve with keeping a few months.