EDIT: Sorry I've been MIA guys. I've been busy with family.
Originally Posted by Mike_Turner
I need some help guys/gals.
I followed the recipe except for the following:
-did not use energizer or bentonite
-used 1 lb table sugar, 1 lb brown sugar
-used decaf dunkin donuts
After 8 days fermentation seemed to be complete so I took gravity reading
I was shocked how fast it had fermented! I took a taste and about threw up in my mouth.
It tasted like straight vinegar/ammonia. It was awful.
Anybody know what I did wrong? I'm very new at this so any help will be greatly appreciated!
Bottle it and leave it for a few months. It's pretty gross when it's just hit FG. It's a little bit like mead that way.
It's also better if it's heavily back sweetened.
The nutrients are there to avoid sulfur compounds being produced during fermentation. If you had that problem you would have something that smelled pretty much like rotten eggs. So, I think you are alright there.
I'd probably skip the brown sugar next time. The flavor compounds you end up with from it post fermentation aren't, IMO, really compatible with the coffee flavor.
The process used to remove the majority of the caffeine from coffee also removes a reasonable number of flavor compounds. I would suggest increasing the amount of ground coffee you are using by 30-50% if you want to make a low caffeine version with decaff coffee.
Originally Posted by Gar
does milk sugar add any of the flavor of milk? ive never used it its not fermintable right? i was thinking it may a better back sweetner i dont know tho.
Lactose is not fermentable. IMO, it doesn't really give you a milk flavor. It does give your brew a nice rich mouth feel though.
As long as you aren't lactose intolerant, it's a really good choice for backsweetening this stuff.