Coffee Wine

 

I used this recipe from Jack Keller’s website here with some changes that you will see that I made to the recipe below. This is my version with my changes made to it...

 

½ lb freshly ground coffee ( I used Folgers Classic Roast)

2 lbs dark brown sugar 

1/2 lb of chopped Dark Raisins

1-tsp pectic enzime

2-tsp citric acid 

¼ tsp tannin 

1-campden tablet

7½ pts water 

1 tsp yeast nutrient 

Champaign wine yeast 

 

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. Strain coffee through double layer of muslin into Primary, discarding the grounds. Add citric acid, tannin, yeast nutrient, chopped Raisins and campden tablet. Wait 12 hours and add pectic enzyme, wait 12 more hours and add Yeast. Cover with Muslin Cloth. When fermentation is vigorous, fit airlock. When SG reaches 1.010 rack to Secondary and fit Airlock. Rack three times, 60 days apart, topping up and refitting airlock each time. If desired dry, rack into bottles. If desired sweet or semisweet, stabilize, sweeten to taste, wait 10 days, and rack into bottles. [Recipe adapted from Leo Zanelli's Home Winemaking from A to Z]