Making Coffee Wine Complete

Рет қаралды 10,939

Күн бұрын

Making coffee wine with tasting. Re-edit of two pre-existing videos into one complete video.
Note: I am not a professional winemaker. I hold no responsibility if the results of your winemaking causes injury or ill health. This is as natural (where possible) winemaking channel. The wines made on this channel do not use sulfites. You may use them and\or yeast nutrients and or energizers if that is how you prefer to make your wine/mead. This channel uses pasteurization.
Ingredients:
1 cup coffee beans
4 cups brown sugar
1 gallon water
1 black teabag
1/4 lemon (modified 4/22)
1/4 wine yeast
During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. Rack into secondary after 5 - 7 days, and continue to rack every 4-6 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total.
Next steps in the wine making process:
• Wine Making Process
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Пікірлер: 80

@DIYFermentation Жыл бұрын

Sorry, this channel does not offer individual winemaking advice. Amazon & Canva affiliate product information. As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 Wine/Beer DeGasser: amzn.to/3ODVTXi Star San: amzn.to/356Tnot

@DIYFermentation Жыл бұрын

@wfqsfg 9 ай бұрын

Its interesting you added the tea for tannin. I would think the coffee has plenty of tannin.

@404nutfound Жыл бұрын

I just did this with cold brew, its so amazingly good. But i used honey instead of sugar.

@404nutfound Жыл бұрын

The cold brew makes it less harshe for me.

@DIYFermentation Жыл бұрын

Thank you for sharing.

@HiGrrr 5 ай бұрын

@@DIYFermentation should try this too !

@Driftsheep 5 ай бұрын

The use of honey clarifies it as mead. Much slower to ferment as well.

@miguelor7725 3 ай бұрын

how much honey did you use? I want to try to make it too

@denisdendrinos4538 Жыл бұрын

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

@anathans001 9 ай бұрын

Very clear, clean, and structured! I love your video!

@michaeljohnson-mc9lx Жыл бұрын

Honesty is good. I like that you tell us when things aren't great.

@DIYFermentation Жыл бұрын

Always!

@gold-in-melanin7488 Жыл бұрын

Coffee wine! Very unique 💛

@DIYFermentation Жыл бұрын

It appears to be an acquired taste.

@trentwalters Жыл бұрын

Great video and ty for the idea I tried it with cold brew one time it was so astringent I poured it out

@DIYFermentation Жыл бұрын

Thank you for watching.

@user-zx4gn9so3j 3 ай бұрын

Cool I got to try that.

@ENSIBDumb 3 ай бұрын

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.

@quantafreeze Жыл бұрын

Great video. Thank you!

@DIYFermentation Жыл бұрын

Glad you liked it!

@HiGrrr 5 ай бұрын

keep doing what u doing Love it !

@stonerainproductions 8 ай бұрын

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.

@ctarungejr 2 ай бұрын

That is exactly what I did for my second batch of mead ever

@johnfajer7691 Жыл бұрын

Oh, wow! Haha! Love it!

@DIYFermentation Жыл бұрын

Thank you for watching.

@ryanelkins2969 Жыл бұрын

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?

@DIYFermentation Жыл бұрын

I don't know but good luck.

@stephenstevens4153 Жыл бұрын

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.

@papasmurf9146 Жыл бұрын

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.

@DIYFermentation Жыл бұрын

Since the making of those videos I picked up one similar made by OXO that works great.

@scythn Жыл бұрын

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?

@DIYFermentation Жыл бұрын

Sorry, this channel does not offer individual winemaking advice.

@windwarattack2300 7 ай бұрын

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.

@jasonkresina9379 Жыл бұрын

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

@DIYFermentation Жыл бұрын

I can see adding in the vanilla.

@hotlavatube Жыл бұрын

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.

@DIYFermentation Жыл бұрын

Thank you for sharing.

@sandraartistabellestri Жыл бұрын

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?

@DIYFermentation Жыл бұрын

Thank you for watching.

@janicelee4534 6 ай бұрын

When do you tranfer from the jug to bottles? Will fermentation continue in the bottle? Won't the cork pop out?

@DIYFermentation 6 ай бұрын

kzfaq.info/get/bejne/l9llbMteqL7Hcmw.html

@CyclingSteve Жыл бұрын

I have one aging in the cupboard since last year, maybe time to open it up.

@DIYFermentation Жыл бұрын

Good Luck.

@CyclingSteve Жыл бұрын

@@DIYFermentation I posted that before I saw the end of the video. I'm worried now. 😆

@jarrodjoyce6892 5 ай бұрын

Jarrod Rod Joyce from PELICAN La, 👍🙏💯💩🤝👀

@delroynestawilliams5247 Жыл бұрын

what should i change if i want to use grounded coffee instead of beans?

@DIYFermentation Жыл бұрын

As noted in the opening comment "Sorry, this channel does not offer individual winemaking advice. "

@crb2222 3 күн бұрын

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...

@RogerDuly 6 ай бұрын

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.

@dmanzawsome Жыл бұрын

why dont you grind the coffee? is it too bitter or not good for the making prosess?

@DIYFermentation Жыл бұрын

Just following the recipe, although from whit I understand grinding the beans will increase bitterness.

@Viddough 9 ай бұрын

I’ll try this,but I’ll grind the coffee..this is a whole other type of kahlua

@PineappleForests. 2 ай бұрын

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.

@lynkpaul2171 Жыл бұрын

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.

@thomasbailey4616 Жыл бұрын

I tried making a coffee mead once. unfortunately it got infected. Perhaps should try again?

@DIYFermentation Жыл бұрын

When in doubt throw it away, start over.

@thomasbailey4616 Жыл бұрын

@@DIYFermentation yeah I did toss it. So far is the only brew I have lost.

@mina_francis Жыл бұрын

Why is the mixture filtered and not brewed with coffee beans?

@DIYFermentation Жыл бұрын

I'm assuming ytou're asking why the beans are filtered out? I f so it's to reduce bitterness.

@mina_francis Жыл бұрын

@@DIYFermentation thank you

@bradc1ful Жыл бұрын

Wish you had used twice as much coffee and made a tduly "black" coffee wine. Ditch the lemon and white sugar

@kevin_ninja_jones2363 Жыл бұрын

I wonder how a white coffee would turn out. To me white coffee has a hint of cherry flavor to it

@DIYFermentation Жыл бұрын

Sounds good.

@kb2vca Жыл бұрын

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 Жыл бұрын

As has been pointed out by others I misspoke. The actual reading is shone in the video at the 6:08 mark.

@kb2vca Жыл бұрын

@@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.

@DIYFermentation Жыл бұрын

@ Bernard Smith Although this is not a "Technical" wine making channel, that subject has been covered here: kzfaq.info/get/bejne/ocenidaj3KrTaHU.html . I occasionally determine required sugar off camera. The focus here is simplicity, not technically correct.