All Grain Yeast:
K1V-1116 Yeast Starter:
none Batch Size (Gallons):
5 Original Gravity:
1.113 Final Gravity:
??? Boiling Time (Minutes):
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.
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 :-)