Very nice. Wonder if it'd have yielded more flavour if you ground the coffee. Made the same but with used granuals from the office and then distilled it (where I live we can at home). Coffee pulled through beautifully. Next one is a coffee rum using same approach but using the hot coffee to disolve the molasses
Great video! I recently started a coffee mead but I used buckwheat and meadowfoam honeys for a mocha and cream taste. I'm planning on using a little chocolate extract I made that's made from Vodka and cacao nibs (only planning on about 8 ounces or less) in secondary.
I was considering doing a coffee beer after trying some sort of pumpkin flavored coffee ipa this past thanksgiving. Wasn't bad, but thought I could make it better. I'll consider your video when I start doing that one.
Good video I think that coffee already has enough acid in it that you didn’t need to add the lemon. I also think if you add vanilla and used cold brew it would have helped a little more. I can’t wait to see the next one
I think the way you made the coffee helped reduce the bitterness. One of the things I picked up along the way was a metal funnel that had a grove on the side to break the seal allowing the air to escape.
I might suggest using cold brew coffee for this recipe. Cold brew is usually very coarsely ground coffee placed in cold water in the fridge, steeped 18-24 hours. I have recipes for a coffee bochet and coffeemel (types of meads) that I've been considering making. Cold brew coffee is pretty concentrated though, so it's generally diluted. Coffee wines are noted to be more susceptible to oxidization in long storage, so campden tablets are recommended if aging more than a year or two.
I had a similar idea. Except i wanted to bochet some honey and use cold brew since there is less oil than hot brew. Maybe finish with a hazelnut extract or syrup.
I just make instant coffee with a splash of Vodka...I am impatient and I am sure by your expression with your video reaction that I would be equally satisfied.
12 months!? I brew mine 2 months tops. fermentation should be done after 1 month with most wine. and will only turn to vinegar if you introduce air after or during the fermentation process.
I also love my coffee black so this sounds right up my alley. I wonder if making a gallon of cold brew fermenting that with the desired amount of sugar would give more coffee flavor without any added astringency?
Although coffee is acidic, I’m thinking the lemon is the culprit for your over acidity. And, you might could’ve let it mature longer to mellow out the taste.
Would love to see you do this again but instead of putting the beans in just make a batch of strong coffee in your coffee maker and pour that in with your sugar water, just for kicks I guess, if it's not a drink you're gonna enjoy then I guess it'll be a waste of time...
Seeing that you used the coffee beans, would that have produced it's own and enough tannin so you didn't need to use the black tea. Maybe backsweeten a bit more in a new batch to see What that taste like. Now I like my wines not to dry and not too sweet. Just in the goldielocks Zone. But there at e'en some wines L like dry and then some sweet depends in the occasion. A piece of vanilla stick and cinnamon should add a cool blend and taste. You know what they say, variety is the spice of life.
I watched your vid on the finished product. I really want to try this! what would happen if you left the beans in? I am adding cherries and organic cacao. Thoughts?
So im new to wine making and i was curious. My wine kit contains some stabilizers and some anti cloud liquid. In the guide that came with it, it wants me to use these things after the primary fermentation is done after a week or 2. Should i do that so early? Or should i second ferment it first for some time before adding these things?
Whoa, Nelly. If you added 4 cups of brown sugar that should be around 28 oz (7 oz a cup) Thirty two ounces of sugar (2 lbs ) added to water to make one gallon would raise the gravity of the water by 90 points (1.090) and 28 oz is 4 oz (10 points) less sugar , so I suspect the gravity reading is 1.080 and not 1.180 - which is about 23 or 24% ABV - not possible with yeast and so your wine, if - IF - the yeast can survive in such a sugar concentrated solution, would be beyond cloyingly sweet...
@@DIYFermentation But notice that it is possible to calculate your expected measure of specific gravity if you know a) the amount of sugar and b) the total volume of the mead. One pound of sugar dissolved in water to make 1 US gallon raises the gravity of the water by 45 points (1.045). One pound of honey dissolved in water to make 1 US gallon raises the gravity by 35 points (1.035). Two pounds in the SAME total volume will double those numbers (1.090 and 1.070) With that you can estimate the likely starting gravity and if it does not seem close enough , the must may be insufficiently dissolved or you are using more or less water than you planned etc. Being able to estimate is , I think, very useful.
@ Bernard Smith Although this is not a "Technical" wine making channel, that subject has been covered here: ua-cam.com/video/kawVsrwDo8A/v-deo.html . I occasionally determine required sugar off camera. The focus here is simplicity, not technically correct.
Sorry, this channel does not offer individual winemaking advice.
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Honesty is good. I like that you tell us when things aren't great.
Always!
I just did this with cold brew, its so amazingly good. But i used honey instead of sugar.
The cold brew makes it less harshe for me.
Thank you for sharing.
@@DIYFermentation should try this too !
The use of honey clarifies it as mead. Much slower to ferment as well.
how much honey did you use? I want to try to make it too
Very nice. Wonder if it'd have yielded more flavour if you ground the coffee.
Made the same but with used granuals from the office and then distilled it (where I live we can at home). Coffee pulled through beautifully.
Next one is a coffee rum using same approach but using the hot coffee to disolve the molasses
Its interesting you added the tea for tannin. I would think the coffee has plenty of tannin.
Very clear, clean, and structured! I love your video!
Great video! I recently started a coffee mead but I used buckwheat and meadowfoam honeys for a mocha and cream taste. I'm planning on using a little chocolate extract I made that's made from Vodka and cacao nibs (only planning on about 8 ounces or less) in secondary.
That is exactly what I did for my second batch of mead ever
Coffee wine! Very unique 💛
It appears to be an acquired taste.
I was considering doing a coffee beer after trying some sort of pumpkin flavored coffee ipa this past thanksgiving. Wasn't bad, but thought I could make it better. I'll consider your video when I start doing that one.
Good video I think that coffee already has enough acid in it that you didn’t need to add the lemon. I also think if you add vanilla and used cold brew it would have helped a little more. I can’t wait to see the next one
I can see adding in the vanilla.
I have one aging in the cupboard since last year, maybe time to open it up.
Good Luck.
@@DIYFermentation I posted that before I saw the end of the video. I'm worried now. 😆
I think the way you made the coffee helped reduce the bitterness.
One of the things I picked up along the way was a metal funnel that had a grove on the side to break the seal allowing the air to escape.
Since the making of those videos I picked up one similar made by OXO that works great.
I might suggest using cold brew coffee for this recipe. Cold brew is usually very coarsely ground coffee placed in cold water in the fridge, steeped 18-24 hours. I have recipes for a coffee bochet and coffeemel (types of meads) that I've been considering making. Cold brew coffee is pretty concentrated though, so it's generally diluted. Coffee wines are noted to be more susceptible to oxidization in long storage, so campden tablets are recommended if aging more than a year or two.
Thank you for sharing.
I had a similar idea. Except i wanted to bochet some honey and use cold brew since there is less oil than hot brew. Maybe finish with a hazelnut extract or syrup.
Jarrod Rod Joyce from PELICAN La, 👍🙏💯💩🤝👀
Great video and ty for the idea I tried it with cold brew one time it was so astringent I poured it out
Thank you for watching.
I just make instant coffee with a splash of Vodka...I am impatient and I am sure by your expression with your video reaction that I would be equally satisfied.
12 months!? I brew mine 2 months tops.
fermentation should be done after 1 month with most wine.
and will only turn to vinegar if you introduce air after or during the fermentation process.
I also love my coffee black so this sounds right up my alley.
I wonder if making a gallon of cold brew fermenting that with the desired amount of sugar would give more coffee flavor without any added astringency?
I don't know but good luck.
Cool I got to try that.
Although coffee is acidic, I’m thinking the lemon is the culprit for your over acidity. And, you might could’ve let it mature longer to mellow out the taste.
keep doing what u doing Love it !
Would love to see you do this again but instead of putting the beans in just make a batch of strong coffee in your coffee maker and pour that in with your sugar water, just for kicks I guess, if it's not a drink you're gonna enjoy then I guess it'll be a waste of time...
Great video. Thank you!
Glad you liked it!
I’ll try this,but I’ll grind the coffee..this is a whole other type of kahlua
Seeing that you used the coffee beans, would that have produced it's own and enough tannin so you didn't need to use the black tea. Maybe backsweeten a bit more in a new batch to see What that taste like.
Now I like my wines not to dry and not too sweet. Just in the goldielocks Zone.
But there at e'en some wines L like dry and then some sweet depends in the occasion.
A piece of vanilla stick and cinnamon should add a cool blend and taste.
You know what they say, variety is the spice of life.
Oh, wow! Haha! Love it!
Thank you for watching.
I watched your vid on the finished product. I really want to try this! what would happen if you left the beans in? I am adding cherries and organic cacao. Thoughts?
Thank you for watching.
Wish you had used twice as much coffee and made a tduly "black" coffee wine. Ditch the lemon and white sugar
When do you tranfer from the jug to bottles? Will fermentation continue in the bottle? Won't the cork pop out?
ua-cam.com/video/as59h-CXcB8/v-deo.html
why dont you grind the coffee? is it too bitter or not good for the making prosess?
Just following the recipe, although from whit I understand grinding the beans will increase bitterness.
I wonder how a white coffee would turn out. To me white coffee has a hint of cherry flavor to it
Sounds good.
So im new to wine making and i was curious. My wine kit contains some stabilizers and some anti cloud liquid. In the guide that came with it, it wants me to use these things after the primary fermentation is done after a week or 2. Should i do that so early? Or should i second ferment it first for some time before adding these things?
Sorry, this channel does not offer individual winemaking advice.
Whoa, Nelly. If you added 4 cups of brown sugar that should be around 28 oz (7 oz a cup) Thirty two ounces of sugar (2 lbs ) added to water to make one gallon would raise the gravity of the water by 90 points (1.090) and 28 oz is 4 oz (10 points) less sugar , so I suspect the gravity reading is 1.080 and not 1.180 - which is about 23 or 24% ABV - not possible with yeast and so your wine, if - IF - the yeast can survive in such a sugar concentrated solution, would be beyond cloyingly sweet...
As has been pointed out by others I misspoke. The actual reading is shone in the video at the 6:08 mark.
@@DIYFermentation But notice that it is possible to calculate your expected measure of specific gravity if you know a) the amount of sugar and b) the total volume of the mead. One pound of sugar dissolved in water to make 1 US gallon raises the gravity of the water by 45 points (1.045). One pound of honey dissolved in water to make 1 US gallon raises the gravity by 35 points (1.035). Two pounds in the SAME total volume will double those numbers (1.090 and 1.070) With that you can estimate the likely starting gravity and if it does not seem close enough , the must may be insufficiently dissolved or you are using more or less water than you planned etc. Being able to estimate is , I think, very useful.
@ Bernard Smith Although this is not a "Technical" wine making channel, that subject has been covered here: ua-cam.com/video/kawVsrwDo8A/v-deo.html . I occasionally determine required sugar off camera. The focus here is simplicity, not technically correct.
what should i change if i want to use grounded coffee instead of beans?
As noted in the opening comment "Sorry, this channel does not offer individual winemaking advice. "
Why is the mixture filtered and not brewed with coffee beans?
I'm assuming ytou're asking why the beans are filtered out? I f so it's to reduce bitterness.
@@DIYFermentation thank you
I tried making a coffee mead once. unfortunately it got infected. Perhaps should try again?
When in doubt throw it away, start over.
@@DIYFermentation yeah I did toss it. So far is the only brew I have lost.
He never said how long he fermented for
12 months
Coffee is rich with tannin so no need for tea
Frist time making it, so I was following the directions. Now I know better.
6:13 Your hydrometer reading is 1.080
Thank you.
@@DIYFermentation I just commented on that, I'll delete it to not be redundant
Maybe nicer with a shot of whisky
Thank you for sharing.
It's........... ok, lol
Just because I make it doesn't mean that I'm automatically gonna like it. If is sucks, I'll let people know,
@@DIYFermentation Exactly, enjoy the reviews and respect the fact u do it slow and give it a chance