Hazelnut Coffee Wine

[torilen]

This should be a great batch of wine when it is finished. Here's what I did:

1/2 gallon batch
2 cups white sugar
2 tablespoons honey
16 tablespoons coffee grounds
1oz roasted barley
1oz Crystal 60
1oz UK chocolate

Heat the water and steep the crushed grains for 30 minutes.

(**I added about 1 teaspoon of Amylase Enzyme to try and get
some extra sugar out of the grains. Does this work??? )

Take out the grains and add the coffee grounds. Turn off the heat.
Let it sit for about 40min to an hour.
Remove the coffee grounds.
Heat the coffee mixture and add the sugar and honey.
Bring to boil and let boil for 5 to 10 minutes.

Let cool and put in fermentor.

I will be using Lalvin EC-1118 yeast.

 

[Whitney Enlow]

@torilen Curious about this! How did it turn out?

 

[Scientific hippie]

Yes, I'm curious, too!

 

[bernardsmith]

I would be surprised if this to your taste. It is very difficult to make a coffee wine. The best method I have found is to steep lightly ground beans in the secondary to allow the alcohol to extract the flavors but the quantity I would use is about 4 oz /gallon. In other words you approach this as if you are making a coffee extract -and not as you are making an alcoholic coffee. Methods that approximate to "making coffee" tend to extract the bitterness from the beans. But you may be lucky and your approach may be right on the money. The other thing is that if you are using flavored coffees (is that where the hazelnut comes from you may find that the fermentation completely destroys any trace of the flavors. Not sure why but again, that has been my experience..

 

[Scientific hippie]

I was very curious because I have had coffee IPA's (and I like them), but never coffee wine. I still want to hear from torilen, but maybe we'll never know.