This is a variation of my first original recipe, which was really well received – so good, in fact, that I have another batch aging now. It’s on the expensive side for my brews, but unusual, subtle, and delicious. Makes 1 gallon.
- 1/2 gal Pomegranate Juice (No Preservatives)
- 2 1/2 pounds Honey
- Water to make 1 gal
- 1 tsp Gypsum
- 1 tsp Yeast Nutrient
- 1 tsp Irish Moss
- 2 bags Rooibos Tea
- 1 bag Black Tea
- 1/2 package Champagne Yeast
Put all liquids, honey, gypsum, nutrient, and irish moss into your brewpot and boil for 15 minutes, skimming the foam off the top periodically. Add all teabags and continue boiling for another 5 minutes, then remove the tea. Remove from heat and cool to 70-80 degrees, then pitch the yeast. Ferment for 6 months or until clear (whichever is longer), racking every 2 months, then bottle and let age for a year, if you can wait that long. I couldn’t.
