The Mead House
- Thread starter JDWebb
- Start date
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TandemTails
Well-Known Member
It sounds like they're just adding cold brew to their mead during primary fermentation. Am I missing something? Adding coffee to alcohol seems pretty commonplace, especially among beer brewers. I even added some ground coffee to one of my bochets a few months ago.
Either way, I guess it will be interesting to see how the different varieties of coffee affect the flavor.
Either way, I guess it will be interesting to see how the different varieties of coffee affect the flavor.
OP
OP
JDWebb
Well-Known Member
Thats exactly what we're doing. But getting the cold brew right is the key. Some beans are high in acid, others way too bitter. So getting the cold brew right is the key. Beans also have oils that contribute to the bitterness depending on the roast depth.
The fun thing about meads, like beer, you can experiment until you find the right combo for your liking.
The fun thing about meads, like beer, you can experiment until you find the right combo for your liking.
