Coffee Wine Question - Need Opinions Please!

[vinny]

I'm reading too much.
As I understand it all yeast produce H2S during fermentation and a moderate addition of DAP will actually increase the production. But there is no direct correlation between H2S produced during fermentation and the final amount. Yeast strain, YAN, temperature and speed of fermentation all play a part, among other things. We happily follow a simple recipe and make something nice but the incredible complexity of what's happening behind the curtain is astonishing.
Darn rabbit hole.

This whole hobby is a rabbit hole. The thing that I truly appreciate is all of the experience. I have not had any signs of H2S, simply because I have been told when to add nutrient. Same as your post about K-meta, ya we don't know the exact numbers, but we don't need to, we know what works.

As complicated as it is, it is more forgiving than anything else. A+B=C

The longhand calculations could take you to the moon, but A+B still equal C

 

[Rice_Guy]

Reading is great! hug your English teacher

all yeast produce H2S during fermentation

There are several hybrid types sold byRenaissance which claim NO H2S. Practically speaking sulfur is in the metabolism of all proteins therefore if one looks for parts per trillion it should be there.

and a moderate addition of DAP will actually increase the production. But there is no direct correlation between H2S produced during fermentation and the final amount. Yeast strain, YAN, temperature and speed of fermentation all play a part, among other things.

Correlations:
* spraying sulfur fungicide or adding metabisulphite increases H2S, this is a reversible chemical reaction
* speeding the rate of yeast growth by raising temperature increases H2S, yeast break down proteins to build cell material and release waste
* a shortage of nutrients increases H2S production, if you look at the Scott Handbook yeast are ranked based on how much nitrogen they need
* some grape varieties correlate with more H2S, this is probably related to insufficient soluble solids/ complex amino acids in the juice
* if you look in detail at vineyards there are blocks which don’t produce enough nutrients for unknown reason, but a guess is soil variations producing lower levels of complex AA.
* DAP is not a balanced yeast nutrient, it doesn’t have complex amino acids or oxygen or sterols . . . Yup DAP is bad and you have to hope the juice has enough missing nutrients.

 

[Ericphotoart]

I've measured gravity yesterday although it was not easy due to foam but it is around 1.040. I added 1 tsp of yeast nutrients. I was thinking although about fortification after the fermentation and I'm a little confused. I've never did it before and based on FermCalc calculator if I use it correctly, after adding the whole bottle (750 ml) of 40% brandy to 3 gallons of 13% wine, it will increase the alcohol content only by 1.6%. To get 20% I would need over 3 liters of 40% brandy. I think 13% coffee wine is a little weak and 20% would be just right but 3 liters of brandy, is kind of expensive.

 

[BigDaveK]

Reading is great! hug your English teacher

Sister Monica was the first. That was a time when all nuns carried a rosary and a ruler. And I'm sure there was a pocket in that black fabric that had brass knuckles.

 

[BigDaveK]

I've measured gravity yesterday although it was not easy due to foam but it is around 1.040. I added 1 tsp of yeast nutrients. I was thinking although about fortification after the fermentation and I'm a little confused. I've never did it before and based on FermCalc calculator if I use it correctly, after adding the whole bottle (750 ml) of 40% brandy to 3 gallons of 13% wine, it will increase the alcohol content only by 1.6%. To get 20% I would need over 3 liters of 40% brandy. I think 13% coffee wine is a little weak and 20% would be just right but 3 liters of brandy, is kind of expensive.

I haven't tried fortification either. Certainly brandy would affect the flavor but you could do quick and dirty and use Everclear to raise the ABV.

Something to consider in the future - last year I did 4 dessert wines. Using step feeding they all hit a little over 20%.

 

[winemaker81]

I've measured gravity yesterday although it was not easy due to foam but it is around 1.040. I added 1 tsp of yeast nutrients. I was thinking although about fortification after the fermentation and I'm a little confused. I've never did it before and based on FermCalc calculator if I use it correctly, after adding the whole bottle (750 ml) of 40% brandy to 3 gallons of 13% wine, it will increase the alcohol content only by 1.6%. To get 20% I would need over 3 liters of 40% brandy. I think 13% coffee wine is a little weak and 20% would be just right but 3 liters of brandy, is kind of expensive.

When fortifying a wine, it's far cheaper to chaptalize the wine to a high ABV, as it takes a fair amount of 40% ABV liquor to raise the overall ABV by much (as you discovered).

I used EverClear 151 proof, as it dilutes the wine a lot less, it's cheaper to do so, and it imparts less flavor. While many sources state that Port is made with brandy, other sources state the eau-de-vie (unaged brandy) is most commonly used, and it's typically at high proof (170 to 190 proof).

 

[Ericphotoart]

I will start step feeding today as the wine has still a lot of active yeasts. Oak chips? I’m not sure. Neither I nor my wife are fans of oak flavor in wines.

 

[BigDaveK]

I will start step feeding today as the wine has still a lot of active yeasts. Oak chips? I’m not sure. Neither I nor my wife are fans of oak flavor in wines.

Just in case...
Take an SG measurement, add sugar, take another SG measurement, let it work. (Maybe a 1/2 dose of nutrient)
Take an SG measurement, add sugar, take another SG measurement, let it work.

Using all the changes in SG measurement will give a good approximation of ABV.

I did two additional feedings and I used 1118 like you. I don't have my notes here but I think I fed around 1.020+ and only fed to 1.060+. That worked for me.

Be aware that the ferment will probably slow down. Mine crawled but kept going.

 

[Terryfirma]

Good question. I haven't done anything with oak, yet, but I now have some and it's on the list for this year I plan to make another batch of coffee wine this year with a different yeast and maybe I'll oak.

BigDaveK:
What yeast will you try next? ( I think you used 71b? )
I’ve been following and hope to get a batch of Coffee Wine going in the next month or so. I’ve not Cold-brewed my fav Coffee. I will do a cold brew trial..but, I fear that it will be flat - missing the slight bitterness that I like?.( I guess I could always Hop it later!? )
I had to put the brakes on “production” until I could get bottles and free up some carboys and fermentation vessels.!
I know you understand!

 

[BigDaveK]

BigDaveK:
What yeast will you try next? ( I think you used 71b? )
I’ve been following and hope to get a batch of Coffee Wine going in the next month or so. I’ve not Cold-brewed my fav Coffee. I will do a cold brew trial..but, I fear that it will be flat - missing the slight bitterness that I like?.( I guess I could always Hop it later!? )
I had to put the brakes on “production” until I could get bottles and free up some carboys and fermentation vessels.!
I know you understand!

I have a LOT to learn about the different yeast strains. I was fortunate to make two nearly identical flower wines last year the only difference being the yeast. I was amazed - they tasted like two completely different wines! To answer your question, I'll probably use 1118 only because I have a bunch in the fridge.

Brewing methods definitely produce different results. The heat extracts more of that bitterness you mention. Yes, please make some cold brew and compare. Use whichever you like! (I've read about hops and wine in multiple places. Sounds interesting. I may explore that in the future.)

I also had to pause my wine making because I was out of jugs. I do mostly small 1 gallon batches because I like variety, learning, and experimenting. I won't tell you how many gallon jugs I have but last week I looked around and thought, "This is getting out of hand!" - and then ordered more. Four jugs delivered yesterday. We are back on line!!!

 

[Ericphotoart]

I'm curious if you had the same experience when making coffee wine. The fermentation is not vigorous. I would say pretty normal but when I pour some sample to a cylinder to measure gravity, there are a lot of bubbles. It looks almost like a coca cola with smaller bubbles. Measuring gravity is really difficult. Hydrometer is going up or down a few points after swirling. I've never had any problem with measuring gravity with any wine at any stage of fermentation. Also, I stir the wine twice a day in a primary and it creates a lot of foam. It stabilizes after a minute or so.

 

[Rice_Guy]

and thought, "This is getting out of hand!" - and then ordered more. Four jugs delivered yesterday. We are back on line!!!

Humm, , , you should have one 4 liter for every gallon/ 3.78 liter so you can do racking

 

[BigDaveK]

Humm, , , you should have one 4 liter for every gallon/ 3.78 liter so you can do racking

Don't I know it!!!!! Being sloppy. I was positive I had at least one jug left in the box. Live and learn. Partial boxes now have post-it notes with bottle counts, empty boxes are gone.

 

[Ericphotoart]

Step feeding in progress. I did it twice adding sugar to bump SG by 0.012. SG was back to the original SG within 24 hours. I plan another step around 0.020 so it will get me to around 18% ABV when fermentation is complete hopefully at 0.990.

 

[winemaker81]

Step feeding in progress. I did it twice adding sugar to bump SG by 0.012. SG was back to the original SG within 24 hours. I plan another step around 0.020 so it will get me to around 18% ABV when fermentation is complete hopefully at 0.990.

You may consider feeding it until the yeast gives up the ghost. At that point there's no need for sorbate, and if there's a bit of residual sugar? Oh, well, you're going to backsweeten anyway, right? With this plan, I'd make each bump ~0.010, so you won't have too much RS.

 

[Ericphotoart]

Thanks. This is what I’m doing. I will try to feed the wine until it stops eating