Well, I cannot watch this video without trying my own coffee wine and sharing a glass. My wine is about two month old and made with a packet of Lavazza fermented using Gervin Wine Yeast from Wilkos. I also added a teaspoon of citrus powder too. Very nice! It's sweet like a latte (so it didn't ferment all the sugar), with a nice citrus underneath. I would say this is one of my best. There is still an alcohol hit with the taste so it's more like a coffee liqueur. Maybe it will balance out in time but to be honest, I don't think it will last that long.
Well done... I’m t'ink I am going to make a filter coffee wine. Agree re your comments on the magic of bottle time. I don't even try my fruit wines until the ten month mark.
Inka! I love Inka! I hear it described as a coffee substitute, but honestly it tastes nothing at all like coffee. But as a lovely, non-caffeinated hot drink? It's lovely.
Started a coffee wine a few days ago. Found an old recipe in my Grandads old wine making book. Hoping for some good results I’ll be adding vanilla to mine which isn’t in his recipe.
What's the average abv of the coffee wine you've made? I made a batch using local coffee beans where I live in Indonesia, using all brown sugar and tea tannins , with lemon zest.yeast. It reminds me of ginger wine my granny made, with a hint of Scrumpy cider..weird taste, and light, muddy brown in colour, but actually has a bitter,sweet taste that evokes past memories. I've not measured the abv, but a 350ml bottle tells me it's potent..just finished my 1st one as I write this. Maybe I'll have another..I feel warm... it is 34 degrees out... but you know what I mean. haha... Love your videos, new subscriber, I think I may have met you in a previous life, around the early 1800's. Keep up the good work.
THIS IS just what I need. Thank you for making the experiments. For so long I've been dying to know if coffee can make home made wine. Our country doesn't have the kind of yeast you used, but imma try with any yeast I can find here. Thank you. Cheers...
So far my best results are Elderflower wine and a creation I made last year of Raspberry and Mint. This year I thought I’d step out of my comfort zone and start with new flavours and experimenting. L
I'm literally about to do this very same thing I was doing it before I even clicked on your videos I'm going to use dark Italian espresso it should taste better because it's 100% the good beans I forget the name
Do you have an update on maturing the coffee? Love your videos and recipes, I had an idea to make a licorice wine from some old roots I had and found you researching it. I had totally forgot about adding banana as nutrient and body, so thank you
Just found this video and I have to say that my own experience with making coffee wine has not been anything to write home about. I have always found that the wine is far too bitter - even when I use a cold brew method. I recently learned that water extracts the acids from the beans and that if you want to make a less bitter coffee wine you add the beans (I don't use instant) to the secondary because the acids are not soluble in alcohol. Adding crushed (cracked?) beans to the secondary also means that you have far more control over the amount of flavor the alcohol extracts: you can remove the beans after 1 day or 1 week or 1 month rather than be forced to rack off the beans only when active fermentation has ceased. Got too many wines fermenting at the moment- rhubarb, elderberry, dandelion, parsnip, skeeter pee (a lemon wine) , a t'ej to begin a coffee wine but that and mulberry are on my to do list before the end of June.
I was sitting here with the snow still falling outside enjoying a glass of wine made from our own grape vines when I watched this and you triggered an idea, we collect chicory plants to make camp coffee (the smell of the root roasting is something special) so why not give it a go and make a wine out of it, just have to work out a recipe but it could be an interesting experiment!
It must be fab to have your own vines, I'm envious! Chicory would be a very interesting experiment indeed... I'll put my thinking cap on! Might need to grow some first!
@@HappyHomestead Chicory grows wild here, we collect it (amongst other things) when out walking, if you come up with a recipe idea let me know, I will start playing with some ideas as the younger the plant the less bitter the root taste.
I'm very new to wine. I'm on batch 2 of the fruit juice/water bottle/balloon beginner method I got from this channel. My lovely wife just bought me a demijohn and airlock for Valentine's day and I've been thinking that camp coffee essence might make a nice wine. Is that a thing?
@@purplegrant You never know until you try, I will use fresh chicory roots when I gather them later this year. Nice Valentines Day gift from your wife, we use 11 litre water bottles and a range of plastic containers from 20 -60 litres. It is a fascinating subject and the successes far outweigh the failures, the fun is in the trying.
mate i really often making a cold brewed coffee on my own , i have a suggestion for cold brewing , u dont want to use a sand alike grind size coffee & a beans that have a very dark colour , use a medium roasted coffee it will be much more flavourfull less bitterness , more balance and sweeter , if u can ask for the grind size , ask for a little little bit coarser from v60 size. so the bitterness doesnt goes on the top notes , instead it will carry out the other flavour like the fruit flavour ,spices etc.
My instinct would have actually to have used twice the grounds, if not 3x as the instant because the instant is 100% extract while a lot of the bean is bean and not all of it is extracted otherwise you wouldn't have grounds left over to compost. Having gone same volume both, you are going to get a much stronger coffee from instant. Also the reason you cold brew the beans is to extract the oil without damaging it. The heat from boiling water damages the oil and imparts a bitter flavour. One more piece of info to add from a coffee snob. The descriptions on the packets of coffee. Ignore the strength number, what you want is the flavour profile. If it is described as nutty, chocolatey, toffy/caramel etc, it is going to be a stronger, more bitter coffee while if it is described as florally, fruity etc it is going to have a more acidic/sour flavour to it. I am sure this will translate into the wine you make with the coffee. You may not need lemons/lemon juice added to the more acidic coffees while you may need extra for the more bitter grounds.
That is instant INKA coffee version but you can also buy a regular version made from whole grains. The most popular is "Kujawianka Coffee". This is caffeine free coffee so it's drinking by older people and pregnant women.
This was one of my first experimental brews- no recipe and done in a jar... It was the worst thing I'd ever tasted, we nicknamed it Bedge and it was left to be the incentive to be good at drinking card games! Yours does look a hell of a lot better than our Bedge though. Come to think of it, bedge could have been coffee mead. ?!
The recipe and method can be found here:- th-cam.com/video/kIKIO7hcRsE/w-d-xo.html
No yeast needed?
Problem is I`d get drunk after 2 bottles but would not sleep for days.
Well, I cannot watch this video without trying my own coffee wine and sharing a glass. My wine is about two month old and made with a packet of Lavazza fermented using Gervin Wine Yeast from Wilkos. I also added a teaspoon of citrus powder too.
Very nice! It's sweet like a latte (so it didn't ferment all the sugar), with a nice citrus underneath. I would say this is one of my best. There is still an alcohol hit with the taste so it's more like a coffee liqueur. Maybe it will balance out in time but to be honest, I don't think it will last that long.
Well done... I’m t'ink I am going to make a filter coffee wine. Agree re your comments on the magic of bottle time. I don't even try my fruit wines until the ten month mark.
Inka! I love Inka!
I hear it described as a coffee substitute, but honestly it tastes nothing at all like coffee. But as a lovely, non-caffeinated hot drink? It's lovely.
Started a coffee wine a few days ago. Found an old recipe in my Grandads old wine making book. Hoping for some good results I’ll be adding vanilla to mine which isn’t in his recipe.
Answer= BOTH haha looks great, cant wait to try!
What's the average abv of the coffee wine you've made? I made a batch using local coffee beans where I live in Indonesia, using all brown sugar and tea tannins , with lemon zest.yeast. It reminds me of ginger wine my granny made, with a hint of Scrumpy cider..weird taste, and light, muddy brown in colour, but actually has a bitter,sweet taste that evokes past memories. I've not measured the abv, but a 350ml bottle tells me it's potent..just finished my 1st one as I write this. Maybe I'll have another..I feel warm... it is 34 degrees out... but you know what I mean. haha... Love your videos, new subscriber, I think I may have met you in a previous life, around the early 1800's. Keep up the good work.
Did you try mixing the two for an ultimate coffee wine?
THIS IS just what I need. Thank you for making the experiments. For so long I've been dying to know if coffee can make home made wine. Our country doesn't have the kind of yeast you used, but imma try with any yeast I can find here. Thank you. Cheers...
I really like that the grounds 1 is black that's nice I'm probably going to call my Brew midnight moon or something
I made a coffee sherry using sherry flor yeast about 30 years ago. It was really good, I should do it again.
So far my best results are Elderflower wine and a creation I made last year of Raspberry and Mint. This year I thought I’d step out of my comfort zone and start with new flavours and experimenting. L
I brew hot chocolate powder as a yeast water then use it to raise bread.. :)
I'm literally about to do this very same thing I was doing it before I even clicked on your videos I'm going to use dark Italian espresso it should taste better because it's 100% the good beans I forget the name
Great music
Do you have an update on maturing the coffee? Love your videos and recipes, I had an idea to make a licorice wine from some old roots I had and found you researching it. I had totally forgot about adding banana as nutrient and body, so thank you
Just found this video and I have to say that my own experience with making coffee wine has not been anything to write home about. I have always found that the wine is far too bitter - even when I use a cold brew method. I recently learned that water extracts the acids from the beans and that if you want to make a less bitter coffee wine you add the beans (I don't use instant) to the secondary because the acids are not soluble in alcohol. Adding crushed (cracked?) beans to the secondary also means that you have far more control over the amount of flavor the alcohol extracts: you can remove the beans after 1 day or 1 week or 1 month rather than be forced to rack off the beans only when active fermentation has ceased. Got too many wines fermenting at the moment- rhubarb, elderberry, dandelion, parsnip, skeeter pee (a lemon wine) , a t'ej to begin a coffee wine but that and mulberry are on my to do list before the end of June.
I like to settle for instant...unless someone else makes it.
Ximlove inka! Had forgotten all about it. Drank it for many years.
Good sir .. how did you clear it?
I was sitting here with the snow still falling outside enjoying a glass of wine made from our own grape vines when I watched this and you triggered an idea, we collect chicory plants to make camp coffee (the smell of the root roasting is something special) so why not give it a go and make a wine out of it, just have to work out a recipe but it could be an interesting experiment!
It must be fab to have your own vines, I'm envious!
Chicory would be a very interesting experiment indeed... I'll put my thinking cap on! Might need to grow some first!
@@HappyHomestead Chicory grows wild here, we collect it (amongst other things) when out walking, if you come up with a recipe idea let me know, I will start playing with some ideas as the younger the plant the less bitter the root taste.
I'm very new to wine. I'm on batch 2 of the fruit juice/water bottle/balloon beginner method I got from this channel. My lovely wife just bought me a demijohn and airlock for Valentine's day and I've been thinking that camp coffee essence might make a nice wine. Is that a thing?
@@purplegrant You never know until you try, I will use fresh chicory roots when I gather them later this year. Nice Valentines Day gift from your wife, we use 11 litre water bottles and a range of plastic containers from 20 -60 litres. It is a fascinating subject and the successes far outweigh the failures, the fun is in the trying.
mate i really often making a cold brewed coffee on my own , i have a suggestion
for cold brewing , u dont want to use a sand alike grind size coffee & a beans that have a very dark colour , use a medium roasted coffee it will be much more flavourfull less bitterness , more balance and sweeter , if u can ask for the grind size , ask for a little little bit coarser from v60 size. so the bitterness doesnt goes on the top notes , instead it will carry out the other flavour like the fruit flavour ,spices etc.
I love using honey in my coffee so now i want to make a coffee mead.
wonder why this isn't made commercially? 🤔
My instinct would have actually to have used twice the grounds, if not 3x as the instant because the instant is 100% extract while a lot of the bean is bean and not all of it is extracted otherwise you wouldn't have grounds left over to compost.
Having gone same volume both, you are going to get a much stronger coffee from instant.
Also the reason you cold brew the beans is to extract the oil without damaging it. The heat from boiling water damages the oil and imparts a bitter flavour.
One more piece of info to add from a coffee snob. The descriptions on the packets of coffee. Ignore the strength number, what you want is the flavour profile. If it is described as nutty, chocolatey, toffy/caramel etc, it is going to be a stronger, more bitter coffee while if it is described as florally, fruity etc it is going to have a more acidic/sour flavour to it. I am sure this will translate into the wine you make with the coffee. You may not need lemons/lemon juice added to the more acidic coffees while you may need extra for the more bitter grounds.
That is instant INKA coffee version but you can also buy a regular version made from whole grains. The most popular is "Kujawianka Coffee". This is caffeine free coffee so it's drinking by older people and pregnant women.
I'l have to see if I can find the Kujawianka, thanks for the info! Dee's nan did send the Inka when Dee was pregnant :)
Usually how much time does it takes to finish 1st level of fermenting
Usually about a week.
This was one of my first experimental brews- no recipe and done in a jar... It was the worst thing I'd ever tasted, we nicknamed it Bedge and it was left to be the incentive to be good at drinking card games! Yours does look a hell of a lot better than our Bedge though. Come to think of it, bedge could have been coffee mead. ?!
I just used your recipe to make the instant coffee wine. How long do i leave it to ferment?
The autosubtitles completely changed the "Tastes as good as it looks" to "Worse". The Google has spoken
Which one is better, coffee wine or tea wine?
Tea wine for sure. Try rose hip and/or hibiscus...it's divine! In fact I always add at least half a liter of hibiscus tea into all of my berry meads.
@@alexlarsen6413 Wow brilliant idea, I never got the idea of adding hibiscus tea. Let me try. Thanks for the great idea shared.
Can I omit yeast nutrients cos cant get them here
You can boil some bread yeast, a couple teaspoons in a cup of water or add a tablespoon of tomato paste or even both as yeast nutrients.
Why not try coffee and mandarin ?
for some reason, I find Irish way of whiskey is wiskier than Whisky.
have you tried grape wine
I have drank it - but never made it - Grapes are hard to find on my island!
;D
Bro filter coffee you only filter when it finished fermentation
My coffee wine tasted kinda like vomit.
Coffe shortage is just a story we tell children to make them behave.
... right?
you really need to get your 20000 words in a day don't u. wish u would u just get to the basics I still have 99% of your videos to go thru.