[COHO] Tea in Mead

[Tim Howe]

On Sun, 10 Feb 2008 15:00:42 -0800
Paul and Sandi Carrington <pscarrington at bendbroadband.com> wrote:

> Well you could but I think that will make it very hard to strain out the 
> leaves. Also you would get some flavor lost during primary fermentation.

I ended up skipping the tea all together because I seemed to have very strong
lemon and raisin flavors already.  The raisins that were left over in the
kettle were fantastic!  I saved some to put on ice cream or biscuits and
stuffed some more into a bottle and poored vodka in after them to soak.  The
rest are in the carboy.  It appears to be fermenting fine with some Red Star
cuvee yeast.  I used two lemons because that seemed like plenty; I have seen
recipes that called for as much as five, but I don't have any ph strips so I
played it safe.  If it tastes anything like those raisins did it is going to be
great.

--TimH