Recent content by someoneelse

added link this is a method of processing coffee fruits (which seems to be significantly more environmentally friendly, as well as uniquely tasting), rather than using coffee as a base for alcoholic drinks

Is anyone here doing this? I'm intrigued! This uses whole fresh coffee fruit, not washed or dried (some websites seem to incorrectly state that the fruits are processed first) not sure if CO2 needs to be constantly supplied, or if it's just to start the process at the beginning; if I can get...

another update - i ended up adding another 1/16th tea spoon of nutrients and another 500ml of water, gravity now just tipping 1; so racked off again and the next one will be into bottles also went with some spices (vanilla, long pepper, all spice, cloves, cinnamon and ginger - not a massive...

virtually no nutrients in honey, there are various traditional recipes around online that use natural ingredients for nutrients

gravity down to 32 now, the potassium bicarbonate seems to have helped; acidity still a touch low i think, 3.3, but as the yeast is getting on with the job I won't mess with it further - thought maybe a little more water if anything if it stops again?

seems to yeast is "danstar Nottingham", that wilko has repackaged as its own brand ale yeast - according to "winemakermag.com" its a good one for mead, so i suspect it should be pushing much higher than 7% - will figure out later

thanks @videojunkie1208 I went with potassium bicarb, just added a little at a time over a few days after reading various things (yeast and ph swings, flavour etc) gravity still at 40, PH still low at 2.7, so i've racked again, added a little more potassium bicarbonate, will check again in a...

1 month update, gravity at 40 now PH is 2.4, I am wondering if I should push this up a bit? Taste is still really good, lots of notes; just a little more acidic than I planned, but no bitterness more concerned with the fermentation finishing off properly at 2.4, than acidity flavours though...

sounds like bit of lag to me, acidity will be quite different to just using honey - i'd wait a bit, and have a search through the forum for more info until someone more knowledgeable replies (mine is limited, but had slow starters before, i just waited)

I did taste, was hard on my impulse control because its already tasting lovely, better than previous batches by a mile, obviously its nowhere near balanced out yet, but i'm hopeful - I might not add anything else to it for flavour original plan was to stabilise it once the sweetness/alcohol...

racked into a new demijon, 250ml liquid left over & 500ml water add (i expect there is a calc to adjust final ABV, but now time for zzZ) gravity now around ~70 hydrometer seems to be spot on in terms of plain water reading at 20C

thanks, thats helpful - i'll switch it to a new demijon this eve to get rid of the lemon & add some water i'll check the hydrometer accuracy too honey/water was on a slow simmer for a few mins, i'll do the next one room temp for sure

things seem to be moving along nicely, bubble every 7 seconds at 1 week down to .096 bit over a 3rd i guess (seems about right? usually do ~4 weeks before racking, but this was about 1/3 more honey than previous)

sorry bumping this older thread, was an interesting read I know nothing about alcohol brewing really, but i have dived into coffee for years I do like cold brew, but it never quite hit the spot on flavour balance for me, always lacking some depth time steeping and temperature is really...

thanks 😁 & happy beer day 🍻 i'm not too worried about it really, although it would be nice to know how far the alcohol can go before the yeast starts misbehaving, time will tell contemplating some oak cubes to finish this off in secondary, also quite tempted to add ginger and/or coconut too...