Master Fruit Tea Wine Recipe (1 UK Gallon)

Fruit tea wines have become increasingly popular because modern fruit and herbal tea bags contain concentrated fruit, 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.

This recipe works for most fruit tea bags.

Wine Profile

• Style: Fruit infusion wine

• Colour: Depends on the tea

• Body: Light to Medium

• Sweetness: Dry to Medium

• ABV: 11–12%

• Yield: 1 UK gallon (4.5 litres)

Ingredients

• 40 fruit tea bags (about 80–100 g of tea in total)

• 2.0–2.25 lb (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
  

Preparation

1. Place all 40 tea bags into a sanitised fermentation bucket.

2. Pour over approximately 3 litres of freshly boiled water.

3. Allow to steep for 20–30 minutes.

4. Gently squeeze the tea bags before removing them. Avoid excessive squeezing if the tea contains black tea, as it may release bitterness.

Making the Must

1. Dissolve the sugar in the hot infusion.

2. Add the lemon and orange juice.

3. Add the raisins (or grape juice concentrate).

4. Top up with cool water to 1 UK gallon (4.5 litres).

5. Allow the must to cool below 25°C.

6. Add:

   • Yeast nutrient

   • Pectic enzyme (if appropriate)

   • Crushed Campden tablet (optional)

7. Leave for 24 hours if using Campden.
   
   
8. Pitch the yeast.

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 & Aging

• Bottle when brilliantly clear.

• Minimum aging: 6 months.

• Ideal aging: 9–12 months.

Expected Results

• Original Gravity: 1.086–1.096

• Final Gravity: 0.995–1.000

• Alcohol: Approximately 11–12% ABV

Choosing the Right Tea

For the best results:

• Choose teas with 100% natural fruit, flowers and herbs.

• Avoid teas containing artificial sweeteners.

• Avoid teas with added milk powders or creamers.

• Check whether the tea already contains hibiscus, as this will contribute colour and acidity.

How different tea types affect the finished wine.

As a general guide the following applies