I mentioned this in another thread, but thought I would post the recipe and results.
Started 1-17-13
OG 1.050
Ingredients:
1 gallon apple juice(Walmart)
1cup carmelized sugar
Pectin enzyme
Nutrient and energizer
2 bags of tazo chai
Lalvin d47
Mixed all, added a small nub ginger, half a cinnamon stick and a cardamom pod after 5 days.
fermented at 68 degrees till dry, then cold crashed 1-27-13, gravity 0.998
Bottled with one can welches white grape concentrate(had it on hand) 2-16-13, left on counter at 70 degrees for 4 days.
Results: I love it. Tart, apple-y, with a crazy upfront chai smell and good flavour (not subtle at all). The glass has condensation on it, but this ended up perfectly clear and nicely carbonated.
Started 1-17-13
OG 1.050
Ingredients:
1 gallon apple juice(Walmart)
1cup carmelized sugar
Pectin enzyme
Nutrient and energizer
2 bags of tazo chai
Lalvin d47
Mixed all, added a small nub ginger, half a cinnamon stick and a cardamom pod after 5 days.
fermented at 68 degrees till dry, then cold crashed 1-27-13, gravity 0.998
Bottled with one can welches white grape concentrate(had it on hand) 2-16-13, left on counter at 70 degrees for 4 days.
Results: I love it. Tart, apple-y, with a crazy upfront chai smell and good flavour (not subtle at all). The glass has condensation on it, but this ended up perfectly clear and nicely carbonated.
