Looks like the coffee wine is going to be a success.
It was just trying to start to clear in the last couple of days, and
I'd been giving it a daily shake to de-gas and maybe get any remaining
yeast going again.
Then it became clear that there was less than atmospheric pressure
inside - the lock tried to bubble the wrong way!
So I've just racked and stabilised it, and will now leave it to clear
before bottling. Obviously I sneaked a taste - not far off Tia Maria,
and it should be more so now as I put a few drops of vanilla in when I
racked.
It's finished fairly sweet, and what with all the multiple sugar
additions and top-ups, and the fact I didn't use the hydrometer, I have
no real idea how strong it is. At least wine strength, probably strong
wine - but nowhere near the 20% I was thinking of when I started it.
Also racked the berry mead, which was pretty much clear already. That tastes pretty good too, and is also fairly strong - but again, no actual calculated value.
They should be nicely aged for Christmas!
Coffee's done
-
oldbloke
- Under the Table
- Posts: 1375
- Joined: Fri Jul 16, 2010 9:29 am
- Location: Todmorden, Wet Yorks
Re: Coffee's done
2012-05-19: 2lb sugar dissolved in warmed water, 4Tbsp Morrison's cheapest instant coffee added
Cooled a bit while yeast rehydrates, then into demi with 1tsp citric, 1tsp nutrient [NB CJJB recipe says 1tBsp citric, not sure now what I actually did]
Plenty of headspace left for later feeding, pitched yeast (Gervin D)
2012-05-24: Added 1/2lb sugar dissolved in 1/2l warmed water
2012-06-03: Added 1/2lb sugar dissolved in warmed water
2012-06-11: Added 1/4lb sugar dissolved in 1/4l warmed water
2012-07-07: Removed 250ml and added 4oz sugar in 250ml water.
According to hydrometer was about 12.5%, the dilution reduces that to about 11.8%
2012-08-10: SG 1.034
2012-08-22: SG 1.032 (not much drop... temperature correction? really that slow?) Still very sweet, "strangely moreish"
2012-09-13: Trying to clear and trying to bubble the wrong way, so racked and stabilised.
Added a few drops vanilla. Tastes pretty good! Not too far off Tia Maria. Quite sweet, quite strong.
Next time I do it I'll try Gervin's GV4(26) high tolerance yeast
Cooled a bit while yeast rehydrates, then into demi with 1tsp citric, 1tsp nutrient [NB CJJB recipe says 1tBsp citric, not sure now what I actually did]
Plenty of headspace left for later feeding, pitched yeast (Gervin D)
2012-05-24: Added 1/2lb sugar dissolved in 1/2l warmed water
2012-06-03: Added 1/2lb sugar dissolved in warmed water
2012-06-11: Added 1/4lb sugar dissolved in 1/4l warmed water
2012-07-07: Removed 250ml and added 4oz sugar in 250ml water.
According to hydrometer was about 12.5%, the dilution reduces that to about 11.8%
2012-08-10: SG 1.034
2012-08-22: SG 1.032 (not much drop... temperature correction? really that slow?) Still very sweet, "strangely moreish"
2012-09-13: Trying to clear and trying to bubble the wrong way, so racked and stabilised.
Added a few drops vanilla. Tastes pretty good! Not too far off Tia Maria. Quite sweet, quite strong.
Next time I do it I'll try Gervin's GV4(26) high tolerance yeast