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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.

O SNAP!!!!!! I meant 30 L not gallons. My bad

I put a good 4 hrs into it. I let it boil a little to try and extract as much flavor as I could. And I'm leaving the grounds in until tomorrow.

By a lactose sugar are we talking Splenda or can I use more clover honey?

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...