Fermented Sun Tea
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Sun tea uses the warmth of the sun to steep the tea. If you have a glass sun tea jar with a plastic spigot that works, you can use it, but many people complain the plastic spigot gets plugged up, or leaks or both after a few uses, so I do not recommend buying one. A plain glass jar can last forevert. Fermenting the tea is done in the conventional method of adding sugar and yeast. If you have some sugar syrup on hand to pour into the tea, and some yeast starter from any previous fermentation, you can start fermenting your sun tea as soon as it has steeped enough to be dark enough for you. You can use any kind of tea, including herbal tea or teas from leaves you have foraged yourself, although foraged leaves may take longer to steep and release their flavor.

To make the tea, put tea bags or leaves and water into a glass jar, cover and place in the sun. When tea becomes brown, remove the tea bags or leaves, add sugar and yeast starter and cover with an airlock. Sucanat or raw cane sugar is better than white sugar, but any kind of sugar will do. When fermentation begins (bubbles appear) transfer to plastic soda bottles and screw on tops. Strain through a cotton cheesecloth or jelly bag if you used loose tea leaves or added spices.

When bottle is firm to the touch and cannot be squeezed, refrigerate and drink within a couple days. If you want a more alcoholic beverage, add more sugar and let it ferment longer under the airlock before transferring to plastic soda pop bottles. See Adjust Alcohol..


Ingredients:
Tea

1/4 cup of dried tea, any kind
-or-

8 teabags
    -or-
              1 cup of fresh herbs, any kind
Sugar
1/4 cup unrefined sugar
-or-
          3 tablespoons of honey or sugar syrup
           -or-
                 3 tablespoons of malt or sorghum syrup


Starter
1/4 cup of kefir whey
        -or-
        1/4 cup of yeast starter
         -or-
         1 tablespoon of brewing yeast
           -or-
              2 tablespoons of "sourdough tea" from the top of a sour dough

Water
Add 2 quarts of water, cover with an airlock and set in sun (in summer, or a warm place in winter, such as a sunny window sill or near the stove.).

See Fermented Iced Tea if you want a stronger, hard iced tea.
 

An airlock is anything that keeps bugs out but lets gas escape.




When signs of fermentation appear (bubbles in liquid) strain out tea leaves with a tea strainer, jelly bag or any fine strainer.
Pour into plastic soda pop bottles, add a pinch of sugar or 1/4 teaspoon honey or syrup per cup of liquid.





Screw tops on tight. 

Fizzy tea is ready when bottles are firm to the touch and cannot be squeezed.

This bottle is not ready.This bottle can still be squeezed and is not ready to drink yet.

  Variations 

Make an herbal syrup with herbs and sugar. To sun ferment, add water and yeast starter and set in sun.

Ingredients:
1 cup water
1 cup sugar
1 cup fresh herbs such as lemon balm, basil, fennel or any other herbs you like or have.

Combine ingredients and put into baked enamel pot. Bring to a boil and simmer until sugar is dissolved. Turn off heat and let cool.

 


Sacred and Herbal Healing Beers by Stephen Harr Buhner
Wild Fermentation by Sandor Katz. 

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Site-Related Products Available For Sale Online
Yeast for Brewing
Sucanat
Jars, Half Gal. Glass

Jelly Bag
Anise Star




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