Ty's Café Latte mead

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Ty520

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INGREDIENTS:

1 gallon batch


-48 ounces orange blossom honey
-16 ounces lactose
-71b yeast
-20 ounces coarse-grind, mild-roasted coffee
-1 vanilla bean
2 ounces cocoa nibs

METHOD:

-rehydrate yeast per instructions
-add honey and lactose to primary vessel and top to 1 gallon; pitch yeast
-feed nutrients per TOSNA protocol
-upon completion of fermentation, add coffee and nibs in nylon brew bag; remove after 24 hours
-rack mead
-add vanilla; rack again after 2 months
-rack as necessary until clarity achieved

Bulk age for 2 years (necessary to break down the fatty acids present in coffee and cocoa nibs)
 
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Fruitwhiner

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My housemate has been wanting to make a coffee/cocoa nib mead or wine. This is perfect. How was it after 2 years? Is it impossible to drink before that? We ferment in bulk because it's really hard to wait but always put some aside for aging ;)
 
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Ty520

Ty520

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My housemate has been wanting to make a coffee/cocoa nib mead or wine. This is perfect. How was it after 2 years? Is it impossible to drink before that? We ferment in bulk because it's really hard to wait but always put some aside for aging ;)
It's tolerable at 8-12 months
 
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