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Old 02-05-2012, 01:37 AM   #1
Atek
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Recipe Type: All Grain
Yeast: K1V-1116
Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: 1.113
Final Gravity: ???
Boiling Time (Minutes): 20
Color: Deep Gold
Primary Fermentation (# of Days & Temp): 3 weeks
Secondary Fermentation (# of Days & Temp): 1mo or more
Tasting Notes: This is very sweet, the coffee comes in strong with hints of clove and vanilla.

20lb honey
1 packet K1-v1116 (71b also yeilds great results)
10 Cups Red Grapes
5 tsp cocoa powder
5 tbsp coffee
15 Whole Cloves
5oz vanilla extract
2 vanilla beans
5tsp nutrient (add 2 tsp at initial fermentation and 1 tsp every day for 3 days after that while oxygenating)

Heat water to 150, add 15 lb honey. Add crushed grapes, cocoa powder, and coffee.* Hold at 150 for 20 minutes to pasteurize. Keep Lid on. Remove from heat, allow to cool to 100 degrees and strain into primary.

Set for 3 weeks, take gravity reading. When SG is less than or equal to 1. Add 5lb honey. Wait for fermentation to complete, then rack and add cloves. Let sit to taste up to 1 month. Then rack again onto campden and the Vanilla, let sit to taste again and rack again. (This was done this way so as to get a better balance of clove and vanilla, racking onto both at the same time would possibly lead one to leave it on the cloves to long in attempt to get more vanilla flavor.) Use clarifying agent or wait until clear. F.G. should be 1.000

* - This came out with very little compliment from the grapes, though I can tell of no detriment from them either. I used standard table grapes from walmart. I would suggest real concord grapes, or even better possibly a reisling, the possibilities with this are very broad. I also recommend getting good quality coffee, what that means I'm not sure... Just be sure and get the kind you enjoy the best. A helpful hint would be to place the grounds in a paper teabag for easier removal. I have found not doing this leaves minor amounts of coffee grains left in the must and can lead this to be overly strong on the coffee.

Try it, let us know if any changes you've made and the results :-)

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Old 02-06-2012, 12:08 AM   #2
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What yeast did you use?

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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.
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Old 02-08-2012, 04:16 AM   #3
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Sorry about that, I've updated the original post now. :-)

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Old 02-14-2012, 08:32 PM   #4
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What is the total volume that this recipe yields?

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Old 02-16-2012, 04:39 PM   #5
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Quote:
Originally Posted by Waterboy42 View Post
What is the total volume that this recipe yields?
Pretty close to the batch size, in fact spot on since you have to top up anyway. I suggest bulk aging this for 2-4 months before bottling.

Quote:
Recipe Type: All Grain
Yeast: K1V-1116
Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: 1.113
Final Gravity: ???
Boiling Time (Minutes): 20
Color: Deep Gold
Primary Fermentation (# of Days & Temp): 3 weeks
Secondary Fermentation (# of Days & Temp): 1mo or more
Tasting Notes: This is very sweet, the coffee comes in strong with hints of clove and vanilla.
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Old 02-29-2012, 03:54 AM   #6
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Just read this excerpt about coffee and Mead. It seems cold steeping the grounds will help minimize the oils and bitter compounds that come with heat brewing. I think the next time I make this I will take the 5tbs coffee grounds and place in a qt of water in the fridge and leave it for at least 24 hours. Then add that to the must.

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Old 02-29-2012, 02:51 PM   #7
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Haven't done this one yet, but was planning on using a French press for the coffee, versus in the boil.

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Old 04-06-2012, 03:26 AM   #8
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Some quick pictures :-)

image-3417866397.jpg   image-3021900500.jpg  
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Old 05-09-2012, 07:51 PM   #9
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This looks so good!!! I will so have to give this a try!! Thanks so much for posting!!

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Old 06-05-2012, 02:46 AM   #10
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Quote:
Originally Posted by Mupo
This looks so good!!! I will so have to give this a try!! Thanks so much for posting!!
It is amazing! Let me know how it turns out for you. :-)
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