The fermentation alters the flavor of the coffee. Both the fact that it has fermented at all, and what yeast strain you use impacts the final product. That isn't obvious when it's young, but there is a depth to the flavor you just don't get with vodka+cold brew coffee. A kind of, elusive richness that is hard to describe.Hey everyone, new to the forums, pretty new to brewing. I saw this recipe in a book and had to look up some reviews.
Question... it seems like the recipe is coffee for flavor, sugar for booze. Aside from the fun of doing it, what are the advantages of brewing this instead of putting vodka in some cold brew?
I've had this in a primary 1 gal carboy for about 6 weeks. It has a bit of an ammonia smell and tastes a little off but not terrible. It's dried out completely, right at 12%. Is the off smell and taste just because it's young? Or is there something else wrong? It's drinkable, especially if it's sweetened and made into a hard drink with cream and sugar. I read that 6 months was mature and wonder if this is just a step in the process.
How much wine is added??People keep asking me for my coffee wine recipe, so here it is.
This wine needs 4-6 months to mature. Longer is better.
6 oz medium roast ground coffee, by weight. I used Dunkin' Donuts brand, because that's what I like to drink.
About 2 1/2 lbs of granulated table sugar. 2 lbs for fermenting, 1/4-1/2 lb for back sweetening.
2 tsps yeast nutrient
1 tsp yeast energizer
1 5 gram packet of Pasteur champagne dry yeast
1/2 tsp bentonite powder, optional
2 tsp vanilla extract
Pour the ground coffee into a 1 gallon container, or a couple of smaller pitchers, add hot water until total volume is 1 gallon. Hot water in this case is not boiling, or the typical 212F for brewing coffee. It's more like 110-120f. You aren't trying to brew the coffee with heat, just get some body out of it. If your tap water tastes good then just hot from the tap is fine. If not, heat some bottled or filtered water on the stove.
In a few minutes the ground coffee should have formed a kind of mat in the top of the container. Break that up and stir it into the liquid. Most of the coffee should drop into the bottom of the container.
Cap the container, or put aluminum foil over the top of the container. Let it sit at room temperature for approximately 24 hours. After about 24 hours, pour the coffee through a coffee filter. Leave the majority of the grounds in the bottom of the container, they will just make it take longer to pass through the filter. The point of this is to brew coffee with a low psuedo-tannin content. That's what makes coffee bitter, and coffee has a tendency for far to high levels of these to enter solution in the presence of alcohol. That's also why there aren't any coffee solids in the fermentor. Brewing long and at a low temperature extracts lots of coffee flavor compounds without extracting a significant amount of psuedo-tannins.
Pour the cold brewed coffee into your fermenting container. I would recommend a 2 gallon fermenting bucket. The caffeine causes even low flocculating yeast to foam more then is normal. Add sugar in two or three additions until your gravity is between 1.095 - 1.100. Make sure to fully dissolve each sugar addition before adding the next, and check the gravity before each addition. It's Ok to pour the sample back in. If you are off even a little in your volume you change the sugar needed in a batch this small fairly significantly. With the volume lost from the coffee solids left behind, and the water in them, you should get almost exactly 1 gallon of liquid after the sugar has been added.
Add the yeast nutrient, stir until dispersed. Aerate if you wish. You will probably have to shake the ish out of it to dissolve the sugar so aeration is going to be redundant. Pitch the yeast. Seal your fermentor up.
In about twelve days add your bentonite powder if you are using any. In about 14 days, transfer off the yeast cake. Give it another week to be sure it's done fermenting. Add vanilla extract. It is recommended this be back sweetened, then pasteurized. Somewhere between 1/4 lb and 1/2 lb of sugar is about right, depending on taste.
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