Here's two recipes I've seen. Both of the people who posted (& followed) the recipes said they were pleased with the results. That being said, I have not made either.
The first one is similar to Jack Kellers:
½ lb freshly ground coffee ( I used Folgers Classic Roast)
2 lbs dark brown sugar
1/2 lb of chopped Dark Raisins
1-tsp pectic enzime
2-tsp citric acid
¼ tsp tannin
1-campden tablet
7½ pts water
1 tsp yeast nutrient
Champaign wine yeast
Pour water in pot and put on to boil. Stir in sugar until dissolved. When sugar is completely dissolved, stir coffee into water and wait until it boils. Remove from heat, cover and allow to cool. Strain coffee through double layer of muslin into Primary, discarding the grounds. Add citric acid, tannin, yeast nutrient, chopped Raisins and campden tablet. Wait 12 hours and add pectic enzyme, wait 12 more hours and add Yeast. Cover with Muslin Cloth. When fermentation is vigorous, fit airlock. When SG reaches 1.010 rack to Secondary and fit Airlock. Rack three times, 60 days apart, topping up and refitting airlock each time. If desired dry, rack into bottles. If desired sweet or semi-sweet, stabilize, sweeten to taste, wait 10 days, and rack into bottles. [Recipe adapted from Leo Zanelli's Home Winemaking from A to Z]
Here's the second:
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2 tablespoons Instant coffee
1 tsp Yeast Nutrient
2lbs Sugar
1-2 tsp Acid blend
Montrachet Yeast
Starting SG 1.092 or so
Ferment till dry.
Rack until clear.
Stabilize and bottle dry.
<A name=_Toc119760869></A><A name=_Toc119760695>Open first bottle in 6 months to 1 year.</A>