Recent content by thumpper23

Coffee wine will be slow to start fermenting, all of mine has usually taken between 3 and 4 days to really start and it does like warmer temps around 75.

Start to finish for drinking about 2 months and i like to let it age at least 4 months before i bottle, some i will let bulk age for 6, coffee wine gets better the longer it ages. :-)

I use 2 teaspoons per gallon. Have a coconut and caramel as well as a caramel cocoa going right now, see how they turn out.

Yep all cold brew and i use mexican vanilla, more flavour and potent than the store bought With the addition of the vanilla i have yet to have to back sweeten, vanilla seems to take care of that. Never tried homemade vanilla, just got into making my own, next year will be able to try that.

Been making coffee wines for a couple years, if you want to up the flavour a little add a couple teaspoons of real vanilla right after your final racking, let it sit atleast 2 weeks before bottling. Here is a comment i got from a customer who i madr a couple custom batchs of wine for. I tried...

Mr. Sammy and Mr. Cash, 2 Airedales that rescued me 3 years ago. Brothers from different mothers. Sam (closest) we estimate about 8 and Cash about 4 now. Life is merrier with an airedale terrier :-)

I have Airedale Terriers and the name fits both ways, they are the reason behind the name. Plan are in the works to open up a full fledged winery sometime this fall. The only wines I will be dealing with are fruit wines, most of which are made from fruit picked in my own little orchard. No where...

Named and designed after one of my pups, couple of the 15 different varieties of fruit wine i currently have.