Scientific Coffee Wine?

[brazedowl]

So I was reading this article about how some (really, really bored) scientists, made a new coffee liquor from used coffee grounds. Now I have used coffee grounds in abundance so I was thinking to skip the "concentration" step described in the article and have a coffee wine.


Any speculation on how much sugar? what type of yeast? how much coffee? It would be in the paper they published in a scientific journal and, alas, I am not paying $24.95 to read it.

I'd guess a lot of sugar and a turbo yeast of some kind. But that's not what we'd do for wine.

Thoughts?

 

[StoneArcher]

I would not use turbo yeast. Use a wine or champagne yeast. Turbo yeast is usually used for distilling. But even then it provides a low quality taste.

Get a hydrometer and add sugar to what you want the overall ABV to be at.