Mildly AmusedSupporting Member
- Jan 19, 2022
- Reaction score
- Central Alberta
I can't imagine you sit down to a bottle of coffee wine. My issue with making these oddball recipes is that unlike a liqueur the wine is not shelf stable. How are you saving the sippers?I wouldn't worry about the amount of coffee. I used 14 oz Sumatra to make cold brew and then a 1 gallon batch of wine.
It was a relatively quick ferment going from 1.088 to .998 in 4 days, finally finishing at .990. Bottled at the end of November, 8 months in bulk.
Oh My God is it good!!
My only suggestion is to be very careful with the brown sugar. I used 25% dark brown for back sweetening but 100% in the original ferment. First sip I thought I was drinking Kahlua. I think more for back sweetening would have been too much, but that's me.
Oh yeah, I'll make it again!
One of them bottle vacuum cap thingamajiggers?