mkjennison
Winemakist
- Joined
- Jan 11, 2013
- Messages
- 77
- Reaction score
- 8
Hello; I've taken a bit of a hiatus from winemaking for the past year since things have been busy in life - we bought a house (a fixer-upper), so that's been consuming a lot of my time.
I finally got around to making up a batch of coffee wine that I've had the ingredients on hand for about a year now! The below is simply to document what goes on with this wine and avoid issues by more experienced makers. I've read that this can be quite finnicky and the batches can turn out horribly quite easily.
I followed Jack Keller's recipe pretty closely (3 gallon batch):
-Brought 3 gallons spring water to boil and dissolved 4 pounds of dark brown sugar and 2 pounds of light brown sugar in the water; removed from heat.
-Stirred in 22oz of freshly ground Eight O' Clock French Vanilla whole bean coffee and continued to stir for 4-5 minutes; no heat.
-Transferred liquid to primary through a double layer of coarse straining bag and double layer of fine straining bag. I did this by stretching across the top of bucket and securing with a bungee cord.
*note: it would be easier putting it actually into the bags and allowing to drain into the primary... that would have worked fine too.
Temp: ~120 degF
-Added the following:
--1/8 tsp Kmeta
--4 1/2 tsp acid blend
--2 tsp yeast nutrient
--3/4 tsp tannin
Cooled to 73degF.
SG: 1.089
TA: inconclusive... I still can't seem to get this test right...
pH: 4.0 - 4.2
Pitched yeast starter sol'n: Lalvin ICV D47
The taste is very sweet; a little astringent. Sort of like... cold sugar coffee... heh. There is quite a bit of very fine coffee dust that settles out in a glass after a few minutes. I can't wait to rack off of that powder - I am figuring that leaving it on that dust will force the wine to the bitter edge of the spectrum.
Well, we'll see how it goes!
-Mark
I finally got around to making up a batch of coffee wine that I've had the ingredients on hand for about a year now! The below is simply to document what goes on with this wine and avoid issues by more experienced makers. I've read that this can be quite finnicky and the batches can turn out horribly quite easily.
I followed Jack Keller's recipe pretty closely (3 gallon batch):
-Brought 3 gallons spring water to boil and dissolved 4 pounds of dark brown sugar and 2 pounds of light brown sugar in the water; removed from heat.
-Stirred in 22oz of freshly ground Eight O' Clock French Vanilla whole bean coffee and continued to stir for 4-5 minutes; no heat.
-Transferred liquid to primary through a double layer of coarse straining bag and double layer of fine straining bag. I did this by stretching across the top of bucket and securing with a bungee cord.
*note: it would be easier putting it actually into the bags and allowing to drain into the primary... that would have worked fine too.
Temp: ~120 degF
-Added the following:
--1/8 tsp Kmeta
--4 1/2 tsp acid blend
--2 tsp yeast nutrient
--3/4 tsp tannin
Cooled to 73degF.
SG: 1.089
TA: inconclusive... I still can't seem to get this test right...
pH: 4.0 - 4.2
Pitched yeast starter sol'n: Lalvin ICV D47
The taste is very sweet; a little astringent. Sort of like... cold sugar coffee... heh. There is quite a bit of very fine coffee dust that settles out in a glass after a few minutes. I can't wait to rack off of that powder - I am figuring that leaving it on that dust will force the wine to the bitter edge of the spectrum.
Well, we'll see how it goes!
-Mark