scubaman2151
Senior Member
- Joined
- Aug 25, 2007
- Messages
- 765
- Reaction score
- 0
Hello!
So while sitting enjoying a cup of coffee and reading these forums, a light blub went off, and I thought why not make coffee wine!?!?! So a quick trip over to Jack Keller's website provided me with the appropiate recipe:
<CENTER>COFFEE WINE (1)</CENTER>
<UL>
<LI>½ lb freshly ground coffee
<LI>2½ lbs dark brown sugar
<LI>1½ tsp citric acid
<LI>¼ tsp tannin
<LI>7½ pts water
<LI>1 tsp yeast nutrient
<LI>Sauterne wine yeast </LI>[/list]
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. To a sanitized secondary, combine citric acid, tannin and yeast nutrient. Strain coffee through double layer of muslin into secondary, discarding the grounds. Add activated yeast and cover mouth of secondary with napkin held in place with rubber band. When fermentation is vigorous, 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]
You can find the website here: http://winemaking.jackkeller.net/request110.asp
Has anyone ever tried this? How do this recipe look?
The 7 1/2 pts water, is that parts, or pints?
Scuba
So while sitting enjoying a cup of coffee and reading these forums, a light blub went off, and I thought why not make coffee wine!?!?! So a quick trip over to Jack Keller's website provided me with the appropiate recipe:
<CENTER>COFFEE WINE (1)</CENTER>
<UL>
<LI>½ lb freshly ground coffee
<LI>2½ lbs dark brown sugar
<LI>1½ tsp citric acid
<LI>¼ tsp tannin
<LI>7½ pts water
<LI>1 tsp yeast nutrient
<LI>Sauterne wine yeast </LI>[/list]
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. To a sanitized secondary, combine citric acid, tannin and yeast nutrient. Strain coffee through double layer of muslin into secondary, discarding the grounds. Add activated yeast and cover mouth of secondary with napkin held in place with rubber band. When fermentation is vigorous, 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]
You can find the website here: http://winemaking.jackkeller.net/request110.asp
Has anyone ever tried this? How do this recipe look?
The 7 1/2 pts water, is that parts, or pints?
Scuba