ok, got back from vacation & I promised to post my Coffee Wine recipe. Well checking my notes I made it in June 2010, and it was to Jack Keller's recipe. I used 8 O'clock coffee, freshly ground, 1/2 decaf, 1/2 french vanilla. [I try to limit my caffeine]. I feel the french vanilla beans gave it a little extra flavor & would do it all french vanilla again, may have to be soon, I'm running out. It came out very nice. I made 2 versions, 1 sweeter than the other, more of a desert wine, without the extra ABV. You may want to try kicking it up from 12% to say 15% with the extra sweetness. Hope this helps, it's a wine worth making if you like coffee. Roy
Thanks for the recipe.
Edit: 07/05/12
Well I'm going for it. I just started my gal batch of coffe wine. I don't like brown sugar, so I used regular sugar. Heck coffee is brown enough.
I changed yeast to below type and added some bentonite and yeast energizer to the recipe as well. Now waiting for fermentation to start.
Starting SG is 1.082
½ lb ground coffee
2½ lbs sugar
1½ tsp Acid Blend
¼ tsp tannin
7½ pts water
1 tsp yeast nutrient
1/2 tspyeast energizer
1/2 tsp Bentonite
Lalvin K1-V1116 wine yeast
Pour water in pot and put on to boil. Stir in sugar until dissolved. When sugar is completely dissolved,
put coffee into straining bag and place into water wait until it boils. Remove from heat, cover and allow to cool. To a sanitized secondary,
combine acid blend, bentonite,tannin and yeast nutrient/energizer. Pour coffee into secondary,
discarding the grounds. Add activated yeast, 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.