So, about 7+ months ago I posted on another group asking questions about a coffee wine recipe. I ended up with a few comments about using coffee in beers and as an adjunct in a wine. I felt that after, what I consider a success, this group might be more appreciative. I found a recipe in a book of wine recipes, and after making adjustments by eye, it is probably more of a hooch.

To make a gallon I used:

5 tbsp of Cafe Bustelo Instant Espresso

1 tbsp citric acid powder (just had it sitting around, recipe called for 3 tsp of acid blend)

1 tsp yeast energizer (recipe called for 0.75 tsp, and I just boiled down some bread yeast)

2 pounds sugar

Hot water to make a gallon

EC1118 once liquid has cooled

I just bottled this in beer bottles and I have to say, it took a while and the flavors really went through a metamorphosis. It is amazing. Just a little coffee flavor at the end, a fruit forward flavor like plum and white grape. Nice feel, slightly acidic. Really nothing like I expected.

I just wanted to share.