- Thread starter Jamie nixon
- Start date
Onoff
In the land of the unfinished project I am King!
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- Sevenoaks, UK
It's only in the last few years I've come around to things like iced coffee. (Still seems wrong). Deep down I can't either get away from thinking people who grind their own beans are "posh". As a kid it was Nescafé or Maxwell House instant and old people spoke of camp coffee.
Tbh I've never made a bad recipe from the C J Berry book so fingers crossed.
You could use it to calculate the ABV question you posed , if you knew the sg of the must . I thought you were enquiring about it didn't realise you were not going to make it. .how does that answer my question ? I am not brewing the coffee wine, just asking what it is expected to be .
I still love Camp coffee , the chicory taste is imprinted in my skull . In the 1950's & 60's Mum used to make it with brown sugar and Carnation evaporated milk .
Clive can you check when the first impression of the book came out ..
IIRC I seem to have had a 1964 ex library book first edition of it for 2/- . Purchased as the library was closing in 1981 .. it had only been on loan twice since being included in the library stock .
Onoff
In the land of the unfinished project I am King!
- Messages
- 13,468
- Location
- Sevenoaks, UK
I'd had a gallon of coffee wine in a big 5 gallon fermenting bin as it was going so mad it overflowed the airlock when first in a demijohn. It's calmed right down so I've just put it back in a one gallon demijohn. Amazingly it doesn't taste bad. A bit sweet with not much taste but not terrible like I thought it would be. Maybe good chilled on a blazing hot summer's day! I do think though the more robust instant Nescafé might have been a better bet that the Tesco Gold instant that I used.
Olha our Ukranian gal house guest made us 6 x 2 litre pop bottles of a " Ukrainian Street Drink called Kavass" that is sold as a summer cooler in Ukraine where 40 oC is not uncommon in summer .
To make kvass, follow these steps:
To make kvass, follow these steps:
- Ingredients:
- Stale rye bread or beets
- Water boiled & cooled to finger temp
- Sugar or honey (optional)
- Yeast or sourdough starter (optional)
- Toasting the Bread:
- Toast the bread until it's dark and fragrant. You can use a toaster or bake it in the oven.
- Fermentation:
- Mix the toasted bread with water and sugar (or yeast and water if using a starter). Let it sit in a warm place (76-78°F) for 2-5 days to ferment.
5
5 Sources
- Straining:
- After fermentation, strain the liquid to remove the bread pieces and any remaining yeast or starter.
2
2 Sources
- Carbonation:
- Storage:
- Store the kvass in the refrigerator for up to a week before serving.
2
Enjoy your homemade kvass as a refreshing drink!
Onoff
In the land of the unfinished project I am King!
- Messages
- 13,468
- Location
- Sevenoaks, UK
You'd have thought one or the other!
Must confess if it were beet root I'd peel them to get rid of any earthy taint .
