I prefer to serve this wine in china teacups alongside lavender pound cake and candied orange peels. The bergamot is front and center in this wine. It is tannic and sweet. The only thing missing is the jot of milk I normally add to my cuppa Earl Grey!
1 gal (3.8 L) water, divided
⅛ cup (20 g) raisins, chopped
½ orange, chopped
8 Earl Grey tea bags
2 lb (910 g) sugar
½ packet (2.5 g) Lalvin K1-V116 yeast
1. Gather your ingredients and sanitize your supplies. You’ll need a 1- or 2-gallon (3.8- or 7.5-L) stockpot, a long spoon, a funnel, a strainer, a gallon (3.8-L) carboy and a bung and airlock.
2. Heat ½ gallon (1.9 L) of the water in the stockpot and let it come to a boil. Stir in the raisins, orange and tea bags and remove the pot from the heat. Cover it with a lid and let it steep for 10 minutes.
3. Add the sugar and stir until it is completely dissolved.
4. Use the funnel and strainer to transfer the must into the carboy. Transfer the tea bags from the strainer to the stockpot and stir in the remaining ½ gallon (1.9 L) of water. Add as much of the tea-infused water needed for the must to reach the neck of the jug.
5. When the jug is cool enough to handle, pitch the yeast. First, cover the mouth of the carboy. Shake the jug for a minute to add oxygen. Sprinkle the yeast into the jug and then recap the carboy with the bung and airlock. Label the jug with the name of the brew and the date and set it aside somewhere out of direct sunlight until it is finished fermenting. Bottle when ready.
RECIPE NOTE: Make this wine a “Lady Grey” by adding 1 teaspoon of dried lavender flowers and 1 teaspoon orange zest with the tea bags.
TIP: Tie the strings of the tea bags together to make it easier to handle them!