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Old 10-24-2008, 04:19 PM   #11
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What about cold steeping actually right in the must? Would that be ok, to just add the beans right in there and let them cold steep during the aging process? If it got too strong, that doesn't concern me. The stronger the better...
Would it make a difference?

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Another reason not to boil honey when making mead: Honey which comes from local bees carries pollen and pathogens relevant to your area. Consuming these natural medicines will boost your resistance to local pollens and other allergens. Boiling destroys them.
If all else fails, just drink more mead anyway...
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Old 10-24-2008, 07:21 PM   #12
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Besides having far less control over the finished product, I don't know exactly what effect it would have to cold steep directly during fermentation. If you're going to do that it might be better to do so during the secondary stage, much as you would with oak. There may be some incompatible components in the coffee beans that hinder fermentation but, then again, maybe not. I don't really know.

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Old 10-25-2008, 04:14 AM   #13
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Seriously though - whats all the fuss about cold steeping? Why not brew up a pot of good ole' Mr. Coffee (or Kāfēi Xiānsheng if you prefer) and dump it in the must?

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Old 10-25-2008, 04:18 AM   #14
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Originally Posted by Driftless View Post
Why not brew up a pot of good ole' Mr. Coffee (or Kāfēi Xiānsheng if you prefer) and dump it in the must?
Brewing hot give the coffee a harsh bitterness that does not come out in cold steeping.
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Old 10-25-2008, 04:30 AM   #15
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Ahhh. But I like that harsh bitterness . At 6am it really cuts through the fog. Though maybe not a good idea in my mead.

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Old 10-25-2008, 04:43 AM   #16
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Default Coffee Mead Pt. 2

EUREEEEEKA!

It just hit me: Coffee Mead!

Right - I know that's what we have been talking about - but screw brewing... hell screw roasting, I'm going straight for the coffee cherries!

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It's been used as a medicine and an ingredient in wine. It's been linked with revolutionary ideas.
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Archaeology seem to indicate that people have been eating coffee cherries for the last 4,000 years or so. The ripe red coffee cherries also had a fairly high sugar content, so people being what they are they fermented them to make a sort of wine. There is some evidence that this was a trade item in early Roman times. The first coffee drink was almost certainly alcoholic!
- From Coffee for Connoisseurs

High sugar content... great flavor... COFFEE!!!

BigStone - I've got an idea for an export product Lets talk.

*rushes out to pick coffee cherries*
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Old 10-25-2008, 02:22 PM   #17
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EUREEEEEKA!

BigStone - I've got an idea for an export product Lets talk.

*rushes out to pick coffee cherries*
Driftless- You're in FuJian, right? What part? I go to a town called ShunChang quite often, which is near WuYiShan and NanPing. My friend owns a descent tea factory and a couple tea mountains in WuYiShan... He is willing to help me create my own coffee brand for export, using his factory and equipment...
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Another reason not to boil honey when making mead: Honey which comes from local bees carries pollen and pathogens relevant to your area. Consuming these natural medicines will boost your resistance to local pollens and other allergens. Boiling destroys them.
If all else fails, just drink more mead anyway...
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Old 10-26-2008, 07:04 AM   #18
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Nope- actually I'm in Yunnan... A little farther away from any ports, but a lot closer to coffee central.

There is a yunnan coffee brand here, but they haven't quite figured out how to do a dark roast...

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Old 10-26-2008, 12:29 PM   #19
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Ah yeah... i know there are a couple coffee brands out of there... not a bad place to grow either...

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Another reason not to boil honey when making mead: Honey which comes from local bees carries pollen and pathogens relevant to your area. Consuming these natural medicines will boost your resistance to local pollens and other allergens. Boiling destroys them.
If all else fails, just drink more mead anyway...
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Old 10-26-2008, 01:01 PM   #20
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Quote:
Originally Posted by Driftless View Post
EUREEEEEKA!

It just hit me: Coffee Mead!

Right - I know that's what we have been talking about - but screw brewing... hell screw roasting, I'm going straight for the coffee cherries!



- From Coffee for Connoisseurs

High sugar content... great flavor... COFFEE!!!

BigStone - I've got an idea for an export product Lets talk.

*rushes out to pick coffee cherries*
Where in the world do you get raw coffee cherries? I like the way you think, but I'm not sure you'd be able to get enough to make a significant batch. Maybe a one gallon tester? If you do this, send me a little bottle. Even if it isn't all that good, telling the story of how it was made and what it was made out of would be entertaining as hell at parties
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