Coffee Wine Recipe D.I.Y.
Hey Guys and Gals!
Are you looking for an awesome Coffee Wine Recipe you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Coffee Wine Recipe’s in the world.
- ½ lb freshly ground coffee
- 2½ lbs dark brown sugar
- 1½ tsp citric acid
- ¼ tsp tannin
- 7½ pts water
- 1 tsp yeast nutrient
- Sauterne wine yeast
- Primary fermenter (carboy)
- Coffee filter
- stirring spoon
- straining bag
- siphon tubing kit
- 1 gallon carboy or jug
- an airlock and bung
- (A thermometer and brewing belt may be used to monitor and control temperature.)
Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.
Pour water in pot and put on to boil. Stir in sugar until dissolved. When sugar is completely dissolved, stir coffee into water and wait until it boils. Remove from heat, cover and allow to cool.
To a sanitized secondary, combine citric acid, tannin and yeast nutrient. Strain coffee through double layer of muslin into secondary, discarding the grounds.
After 12 hours stir in yeast nutrient, Wait a total 24 hours, then you will add your prepared yeast.
Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.
Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.
Take your hydrometer reading and calculate all the measurements.
Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.
After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.
(The sediment is the stuff that accumulates at the bottom of your container.)
After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)
Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.
then rack into a clean carboy.
After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.
When the raspberry wine has cleared and is inactive – taste and bottle.
Stage 4: Aging / Bottling
You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.
Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!
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