tue, aug 18, 20
Arnold Palmer Sangria
Pour lemon juice, iced tea, honey, and white grape juice together in your container.
Pull up the sweetness calculator, and decide how sweet you'd like your juice.
NOTE: Since this recipe includes honey, be sure to select the sweetness preference one level below your ideal choice (Example: If you want sweet wine, choose the semi-sweet preference on the calculator).
Using the values from the sweetness calculator, pour out some juice (you can save it to backsweeten with later) and add your sugar. Then, shake it all up! Be sure to mix really well since this recipe include honey.
Open your brewsy bag and pour the contents in. Seal your juice again and shake well.
Apply the airlock, then leave your container somewhere dark and warm (75-80°F is best) for 3 days.
After 3 days, move it to the fridge for 48 hours. You can remove the airlock and set the original cap on top of your drink. Be sure not to tighten the cap!
After 48+ hours in the fridge, your yeast will have fallen to the bottom of your container.
Now, carefully "rack" your wine by pouring it off of the sediment into a different container. You can discard the sediment at the bottom — you won't want it in your final product. Then, pour a glass and give it a try!
Store the rest of your wine in the fridge, with the bottle cap still on loosely. Optional: slice lemons and add them to your sangria before serving.
If you see sediment start to build up again after several days, you can rack it again. As it ages, the taste of your wine will keep on getting better. Cheers!