So it's been a week since I started this project. Tonight I checked the SG and im in the neighborhood of 1.008 so I thought what a great time to put into the carboy. So I racked it and I'm not really happy with the smell. I find it smells sour and not like a home brewed coffee as I expected. I...
I have a question for the more experienced wine makers. Will my product ferment faster in a plastic fermentation bucket, or the glass carboy? I ask because I have two crab apple wines fermenting in glass carboys. ( they have great movement in the airlock) , but seems that the SG is taking longer...
So I did a SG test this morning and I'm sitting at 1.04. Which is a great thing. I started at 1.053. Woot woot. Still tasted sweet, but definite alcohol starting.
I have some great action starting on this batch of wine. I'd say there is 1/2 inch of foam/fermentation on top of my primary. I gave it a slow stir tonight. I'm considering in racking it into a secondary tomorrow to remove the coffee grounds. Any thoughts?
Thanks for the info on the 1118. I will keep this in mind when I'm testing the wine. It probably will save me a few grey hairs and a lot of frustration.
Well this is my first post and I thought I'd share what I'm brewing. I started a 5 gallon batch of French vanilla coffee wine tonight.
I used the following
4 225g packages of sensation French vanilla ground coffee
4 kg of dark brown sugar
6 tbs real vanilla
30 gallons water
I boiled the...