How can I prevent tea from molding or turning on my counter?
January 10, 2014 12:09 PM Subscribe
We just recently bought one of these drink dispensers
I thought we went through enough iced tea to fill it, so the two times I've made tea, I made about 2.5 gallons. Both times, the tea spoiled before we could drink all of it.
The first time, I cleaned the inside with soap and water, and made green tea. No sweetener or fruit was added. I cooled down the tea and iced it as I poured it in. The ice only lasted the rest of the day, and by day three on the counter, there was a musty taste and the beginnings of white mold globs on the surface of the tea.
The second time, I cleaned the inside with bleach and water, and made black tea. I added some stevia and some citric acid for flavor. I poured it in hot, and let it cool on the counter. Again, by day three, there was an odd taste - different than before, more like what I'd associate with the taste of gargling with hydrogen peroxide. When I poured it out, there was a largish weak, dark blob in the bottom, the consistency of wet tissue.
I am familiar with kombucha, but don't want that. Neither time tasted like a kombucha starter. For that matter, kombucha is usually fueled by added sugars, and I'm adding none.
I live in Florida, and the container is way too big to fit in the fridge.
Are there any safe, drink-able preservatives I can add to the tea that won't affect the taste, or do I just have to make less and drink more? Are there any better sterilization practices I can use that will help the tea last longer on the counter?