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Yes, as long as there are no antifungals or similar metabolic inhibitors then anything with simple sugars at a suitable dilution, temperature and pH can be fermented with yeast. That includes sweet tea. Tea per se brings very little to the fermentation, maybe some minor nutrients. At best it is a flavouring agent. Maybe if one got the mix just right one ...


I've heard of this being done a couple different ways but more or less the same set of variables as with adding coffee to beer. Adding the tea to secondary for a few days to effectively cold-steep there is a decent option and should work out fine. Weighing it down in hop bag may not be a bad idea but probably isn't super necessary. The alcohol already ...


Usually not. If the fermentation was aerobic it is usually OK if it tastes good enough to drink. If the fermentation was anaerobic the fermentation is usually good if carried out in suitably acidic conditions - to prevent C.Botulinum developing. Anaerobic but not acidic conditions can be the source of pathgenic organisms or their toxins.


Given your recipe has fruit. I would make sure everything reaches a boil for 3 minutes, or at least a pasteurizing temp around 160°F, then bottle hot into mason jars. Campden may be an option if boiling is not, but this doesn't kill yeast / bacteria. It only deprives the solution of oxygen inhibiting growth phases for microbes that require oxygen to do so.

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