I have had a go at the Tea Wine so the Coffee wine seems the next best idea. Have looked at lots of different recipes and they are all different.
Decided to try:
1 tablespoon instant coffee
1kg Sugar
250 grams raisins
citric acid
yeast
smiles
adam
Coffee Wine
Sounds good I'm a bit of a coffee nut but would swap the raisins for grape concentrate one of the 245 ml tins. The raisins just add body same as the concentrate and a lot less hassle just open a tin and pour in. Have you checked out this forum loads of stuff on it?
http://www.winesathome.co.uk
http://www.winesathome.co.uk
Landy.
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Adam
i know a lot of people recommend the concentrate but as these are my first wine attempts i wanted to keep it simple, cheap and not rely on Wilkinsons.
Plans are to try and make a dandelion wine over the next week sometime aswell.
If i had used concentrate i would have missed the beautiful image of raisins suspended in the tea and cider wine musts.
I'm not a big wine drinker but some special 1 gallon batches appeals to my love of variety.
I have that link of someone else and have briefly browsed but will look in again.
smiles
adam
Plans are to try and make a dandelion wine over the next week sometime aswell.
If i had used concentrate i would have missed the beautiful image of raisins suspended in the tea and cider wine musts.
I'm not a big wine drinker but some special 1 gallon batches appeals to my love of variety.
I have that link of someone else and have briefly browsed but will look in again.
smiles
adam
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lockwood1956
I have not made dandelion wine up to now, as it seemed far too much of a faff removing all of the green bits, however, it seems its fine as long as you remove all of the stalk bits ?(according to my buddy mr Keller)
Dandelion Wine
3 qts dandelion flowers
1 lb raisins
1 gallon water
3 lbs granulated sugar
2 lemons
1 orange
yeast and nutrient
Pick the flowers just before starting, so they're fresh. You do not need to pick the petals off the flower heads, but the heads should be trimmed of any stalk. Put the flowers in a large bowl. Set aside 1 pint of water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Do not exceed this time. Pour flowers and water in large pot and bring to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange. Boil for one hour, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 degrees F.). Add yeast and yeast nutrient, cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug). Add the raisins and fit a fermentation trap to the vessel. Leave until fermentation ceases completely, then rack and top up with reserved pint of water and any additional required to reduce all but 1 inch of airspace. Set adide until wine clears, rack and bottle. This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year.
I am making some, but have substituted the raisins with grape concentrate and amended the sugar (to SG 1.080) it was just over 2lbs.
I also used 1 1/2 tsp of tartaric acid instead of the lemons and orange (added it to taste)
good luck with it
regards
Bob
Dandelion Wine
3 qts dandelion flowers
1 lb raisins
1 gallon water
3 lbs granulated sugar
2 lemons
1 orange
yeast and nutrient
Pick the flowers just before starting, so they're fresh. You do not need to pick the petals off the flower heads, but the heads should be trimmed of any stalk. Put the flowers in a large bowl. Set aside 1 pint of water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Do not exceed this time. Pour flowers and water in large pot and bring to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange. Boil for one hour, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 degrees F.). Add yeast and yeast nutrient, cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug). Add the raisins and fit a fermentation trap to the vessel. Leave until fermentation ceases completely, then rack and top up with reserved pint of water and any additional required to reduce all but 1 inch of airspace. Set adide until wine clears, rack and bottle. This wine must age six months in the bottle before tasting, but will improve remarkably if allowed a year.
I am making some, but have substituted the raisins with grape concentrate and amended the sugar (to SG 1.080) it was just over 2lbs.
I also used 1 1/2 tsp of tartaric acid instead of the lemons and orange (added it to taste)
good luck with it
regards
Bob
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Adam
coffee wine.
Bottled mine recently and it was okay, wine tastes followed by coffee flavours, not unpleasant like a weaker version of tia maria (and just as good added to a stout).
Next time a little less coffee and a lot more sugar. This one is under 10% so will not keep as long as i would like. Christmas will be the telling time for it.
smiles
adam
Bottled mine recently and it was okay, wine tastes followed by coffee flavours, not unpleasant like a weaker version of tia maria (and just as good added to a stout).
Next time a little less coffee and a lot more sugar. This one is under 10% so will not keep as long as i would like. Christmas will be the telling time for it.
smiles
adam
Ah well, at least it turned out better than the tea wine - the only way to find if these recipes are any good is to try them.
CJJ Berry was reputed to be a good winemaker, although some of his beer recipes and techniques were seriously suspect. His company apparently published the Big Book of Brewing, though, so all is forgiven.
CJJ Berry was reputed to be a good winemaker, although some of his beer recipes and techniques were seriously suspect. His company apparently published the Big Book of Brewing, though, so all is forgiven.
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Matt24
Re: Coffee Wine
Whilst on the subject, I have also been tempted by making a gallon of coffe wine.
The thing is i'm guessing it will probably be very dry?
Does anyone know how to make it sweeter and more liqueur like (e.g. Tia Maria etc)?
Would adding sugar in syrup form at different stages of the ferment acheive this? In other words, instead of topping up to the gallon straight away, add sugar syrup in stages until the final length is achieved, if you get what I mean?
The thing is i'm guessing it will probably be very dry?
Does anyone know how to make it sweeter and more liqueur like (e.g. Tia Maria etc)?
Would adding sugar in syrup form at different stages of the ferment acheive this? In other words, instead of topping up to the gallon straight away, add sugar syrup in stages until the final length is achieved, if you get what I mean?
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DRB
Re: Coffee Wine
I put a coffe wine on the other day heres the recipe link.
http://winemaking.jackkeller.net/request110.asp
http://winemaking.jackkeller.net/request110.asp