Fruit Tea Wine
Fruit tea wines have become increasingly popular because modern fruit and herbal teabags contain concentrated fruits, flowers, herbs and spices that can produce surprisingly good wines. They're also available all year round, making them ideal when fresh fruit isn't in season. Fruit teabags are also relatively cheap and making the wine is relatively simple so are a good wine for new starters.
At a glance
About this wine
Fruit tea wines have become increasingly popular because modern fruit and herbal teabags contain concentrated fruits,
flowers, herbs and spices that can produce surprisingly good wines.
They're also available all year round, making them ideal when fresh fruit isn't in season.
Fruit teabags are also relatively cheap and making the wine is relatively simple so are a good wine for new starters.
Ingredients
- 20 to 40 fruit tea bags dependant on tea type
- 900 g–1.0 kg white sugar
- 100 g raisins (or 200 ml white grape juice concentrate for extra body)
- Juice of 1 lemon
- Juice of 1 orange
- 1 tsp yeast nutrient
- 1 tsp pectic enzyme (if the tea contains real fruit pieces)
- 1 Campden tablet (optional)
- Water to 1 UK gallon (4.5 litres)
Wine yeast:Lalvin 71B ★ Recommended
- QA23
- EC-1118
Equipment
- The following equipment is recommended to make this 1 Gallon.
- Sanitising fluid,
- 2 gallon Fermenting bucket,
- Demijohn,
- Hydrometer,
- Syphon tube,
- Air lock,
- Rubber bung,
- Measuring cups,
- Muslin bag,
- Thermometer,
- Extra long stirring spoon,
- Kitchen scales,
- Campden tablets
Preparation
- Place all the tea bags into a sanitised fermentation bucket.
- Pour over approximately 3 litres of freshly boiled water.
- Allow to steep for 20–30 minutes.
- Gently squeeze the tea bags before removing them. Avoid excessive squeezing if the tea contains black tea, as it may release bitterness.
Method
- Dissolve the sugar in the hot infusion.
- Add the lemon and orange juice.
- Add the raisins (or grape juice concentrate).
- Top up with cool water to 1 UK gallon (4.5 litres).
- Allow the must to cool below 25°C.
- Add: Yeast nutrient Pectic enzyme (if appropriate) Crushed Campden tablet (optional)
- Leave for 24 hours if using Campden.
- Pitch the yeast.
Fermentation notes
Primary Fermentation
Ferment for 5–7 days
Stir daily.
Maintain 18–22°C.
Secondary Fermentation
Transfer to a demijohn with an airlock.
Ferment for approximately 3–5 weeks, racking whenever sediment reaches 1–2 cm.
Clearing & ageing notes
Bottle when brilliantly clear.
Minimum aging: 6 months.
Ideal aging: 9–12 months.
Tips & notes
- There are a huge variety of tea types available in supermarkets.
- Cheap to buy
- For best results choose teas with 100% natural fruit, flowers and herbs
- CAUTION. Hibiscus can interact with various prescription drugs. It may lower blood pressure and blood sugar, it may also alter how your liver processes medication and change how your body absorbs specific treatments.
Serving suggestions
- Red & berry- based tea wines. Pairs with sharp cheddars, blue cheese or creamy goat cheese. Serve alongside grilled or barbecued pork. The subtle tannins from the tea help cleanse the palate between rich bites.
- Lighter wines infused with peach, mango, passionfruit or green / white tea. These are refreshing , zesty and highly aromatic.
- Tropical tea wine acts as a cooling agent against spicy Indian and Thai cuisine. They also pair well with seafood & poultry.
Storage & ageing
- Over aging fruit wines can cause their vibrant, aromatic profiles and tea notes to flatten or fade away.
- For fruit tea wine the ideal storage time is 6 to 12 months
- Generally best consumed within 1 to 2 years
FAQs
Can I use any type of fruit teabags. No, Avoid teas containing artificial sweetners, tea with added milk powder or creamers and check whether the tea contains hibiscus as this will contribute to colour and acidity.
See CAUTION note above if using Hibiscus