I have a recipe for coffee wine here (from the Pan book of Winemaking,
late '60s vintage) that calls for 8 oz. of coffee as well as the usual
(orange rind & juice, lemon rind & juice, sugar, sultana raisins,
etc.).

Does the author mean 8 oz. of coffee BEANS, or 8 oz. of LIQUID coffee?
I note on Jack Keller's site that he uses grounds (we opted for this
recipe because we don't have any citric acid, nor any means of getting
any).

Help appreciated! We've already started (using liquid coffee), but I
don't think it'd be totally horrid to boil and add some grounds
tomorrow in a jelly bag... the yeast isn't in yet, so there's still
time to muck about.

Thanks!

- Matt Shepherd
www.man-man.org

The coffee refers to instant or pre-ground and in powder form.
Citric acid, can be obtained based on=20
1/4 oz of acid =3D juice of one lemon to 4.5 litres or 1 gallon

Stephen

"Matt Shepherd" > wrote in message =
om...
I have a recipe for coffee wine here (from the Pan book of Winemaking,
late '60s vintage) that calls for 8 oz. of coffee as well as the usual
(orange rind & juice, lemon rind & juice, sugar, sultana raisins,
etc.).

Does the author mean 8 oz. of coffee BEANS, or 8 oz. of LIQUID coffee?
I note on Jack Keller's site that he uses grounds (we opted for this
recipe because we don't have any citric acid, nor any means of getting
any).

Help appreciated! We've already started (using liquid coffee), but I
don't think it'd be totally horrid to boil and add some grounds
tomorrow in a jelly bag... the yeast isn't in yet, so there's still
time to muck about.

Thanks!

- Matt Shepherd
www.man-man.org

Here is my recipe for a Coffee Mead:

3 1/4 lbs honey
12 cups extra strong brewed coffee
1/2 tsp acid blend
1 tsp nutrient
pastuer champagne yeast
water to make 1 gallon

started in primary 4-14-03
racked 5-15-03
racked every 2 months
bottled 1-10-04

The mead is wonderful now. Hope this helps.

Cheezer

"Cheezer" > wrote in message . rr.com>...
> Here is my recipe for a Coffee Mead:
>
> (saved and snipped)

Thanks for the recipe, Cheezer! I'm sticking to wine now, mainly
because 3 lbs. of sugar costs about 1/10 as much as 3 lbs. of honey
around here.

But I might try mead later in 2004 and will keep the recipe on file.

I wound up putting 1/2 lb. of ground coffee in a jelly bag, bringing
the whole mix to boiling, and letting it cool again. Not perfect, but
we'll see how it turns out.

(Matt Shepherd) wrote in message . com>...

>
> I wound up putting 1/2 lb. of ground coffee in a jelly bag, bringing
> the whole mix to boiling, and letting it cool again. Not perfect, but
> we'll see how it turns out.

First rack (from primary) a couple of days ago... still extremely
sweet (from 1.170 start down to 1.060 SG) but a great taste, like
Bolivar (a coffee liqueur).

Lots of coffee grounds in there. Hopefully they'll all rack out
eventually. Is the yeast hyper because of all the caffeine?