Since my meads are going so well??? I thought I'd try something different too, and since I enjoy coffee so much I thought why not.
After looking at a couple recipes on Jack Keller's site and reading what information I could find on coffee wines/meads this is where it ended up.
1 gallon must;
I cold brewed a quality medium roast coffee, cold brewing provides a smoother, less oily, less acid, without the bitterness (not that I don't enjoy those trait's in my morning, and espresso cups, just thought wine would do better without).
Also in the cold brew I had added a little 100% cacao "dark chocolate" powder.
I made a wet caramel (non dairy) from 2 cups of sugar cooked to a light color caramel... carefully incorporating with water.
Mixed the coffee brew with the caramel sauce in 1 gal jug.
Added approximately 1 cup of sugar - OG= 1.095
Added approx. 1 tsp of acid blend - PH= 3.6
Added 20 chopped raisins (had no tannins)
Added 1 crushed campden tablet
Added 1/2 vanilla bean... on fly fishing (thin leader line) line for easy removal.
Pitched D-47 (the only yeast I had) on 02/25/16, about 24 hours after campden addition to must.
Fermenting very well! Smells awesome!
And, if it taste at all in it's finish, as it did in it's start (the caramel flavor is wonderful), it will be a great dessert wine. I plan on back sweeting this with more "cold brew coffee" and "caramel" (d47 will most likely go dry)
Thought I would try an experiment that was a minimal investment...
After looking at a couple recipes on Jack Keller's site and reading what information I could find on coffee wines/meads this is where it ended up.
1 gallon must;
I cold brewed a quality medium roast coffee, cold brewing provides a smoother, less oily, less acid, without the bitterness (not that I don't enjoy those trait's in my morning, and espresso cups, just thought wine would do better without).
Also in the cold brew I had added a little 100% cacao "dark chocolate" powder.
I made a wet caramel (non dairy) from 2 cups of sugar cooked to a light color caramel... carefully incorporating with water.
Mixed the coffee brew with the caramel sauce in 1 gal jug.
Added approximately 1 cup of sugar - OG= 1.095
Added approx. 1 tsp of acid blend - PH= 3.6
Added 20 chopped raisins (had no tannins)
Added 1 crushed campden tablet
Added 1/2 vanilla bean... on fly fishing (thin leader line) line for easy removal.
Pitched D-47 (the only yeast I had) on 02/25/16, about 24 hours after campden addition to must.
Fermenting very well! Smells awesome!
And, if it taste at all in it's finish, as it did in it's start (the caramel flavor is wonderful), it will be a great dessert wine. I plan on back sweeting this with more "cold brew coffee" and "caramel" (d47 will most likely go dry)
Thought I would try an experiment that was a minimal investment...
Last edited:
