Does anyone have updated information to add about doing a coffee wine?
I Just pitched an experimental batch.
Brewed 8 cups of coffee with a normal pot and 6 tbs of ground coffee. Added sugar and water until I hit an OG of 1.1 and a volume of 2 quarts. Removed 1/4 of the liquid. I will add this back when fermenation has slowed down. Added 1 1/2 tsp ground coffee to the bottle. Pitch was 4 grams of dried distillers yeast, with 1/2 tsp of yeast nutrient. The coffee is dunkin donuts medium.
I'm hoping to get a small amount of bitter extraction from the ground coffee to balance the alcohol, without over doing it. Hence the brewed coffee base, I know what was extracted during brewing and none of it was bitter. I'm using distillers yeast as this is a total experiment and I have a 1lb package of it.