I was drinking some caramelized cranberry tea today (that is, cranberry-flavored tea sweetened with caramelized sugar, or maltose, or malt sugar, whatever you wanna call it). It tasted very sweet, and something came to my mind...
... why not add some yeast to turn it into an alcoholic beverage? Is that even possible? And how would the result taste? Is this a good idea to begin with?
Would the tea - whether it's from authentic stuff, or a cheap teabag - provide a good environment for the yeast to turn the sugar into alcohol?
Just for the record, disregard the first paragraph of my question when answering my question, I just wanted to tell about what was I doing when the idea just flew into my head.
I am not talking about kombucha. I am talking about fermenting sugar-sweetened tea into an alcoholic beverage, if that is even possible, or viable to begin with.