Coffee Wine: Difference between revisions
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== Ingredients == |
== Ingredients == |
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* � lb freshly ground [[coffee]] |
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* lb freshly ground [[coffee]] |
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* 2� lbs dark brown [[sugar]] |
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* 2 lbs dark brown [[sugar]] |
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* 1� tsp citric acid |
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* 1 tsp citric acid |
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* � tsp tannin |
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* tsp tannin |
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* 7� pts water |
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* 7 pts water |
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* 1 tsp yeast nutrient |
* 1 tsp yeast nutrient |
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* Sauterne [[wine]] yeast |
* Sauterne [[wine]] yeast |
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Revision as of 11:55, 14 June 2007
Ingredients
- � lb freshly ground coffee
- 2� lbs dark brown sugar
- 1� tsp citric acid
- � tsp tannin
- 7� pts water
- 1 tsp yeast nutrient
- Sauterne wine yeast
Method
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. In a sanitized secondary vessal, 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]
