- Thread starter Jamie nixon
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Onoff
In the land of the unfinished project I am King!
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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
- 13,506
- 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!
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- 13,506
- Location
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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 .
Onoff
In the land of the unfinished project I am King!
- Messages
- 13,506
- Location
- Sevenoaks, UK
Strained the rice and raisin through a sieve bag. It had quite a nice colour before I started!
Rice and raisins on the left, strained liquid on the right:
The liquid is now in 3 demijohns to finish fermenting.
The pulp has gone into a clean bucket with 2½ gallons of water and 3.5 kg of sugar. Yeast and nutrient to be added. This to make a lighter wine.
Rice and raisins on the left, strained liquid on the right:
The liquid is now in 3 demijohns to finish fermenting.
The pulp has gone into a clean bucket with 2½ gallons of water and 3.5 kg of sugar. Yeast and nutrient to be added. This to make a lighter wine.
Just found this :- So perhaps best to get it bottled rather then let mature too long in the demijohns.
Homemade pear wine can last anywhere from six months to several years depending on the style, bottling method, and storage conditions. Proper sanitation, minimal oxygen exposure, and cool, dark storage help extend shelf life, while fruit wines are typically best enjoyed within the first year. Once opened, homemade pear wine should be consumed within 24 hours to maintain its quality.
Onoff
In the land of the unfinished project I am King!
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- 13,506
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Thanks. I'll at least rack it off of the remaining lees in the demijohns. The pear is the two on the left and a half gallon behind.
The book here says nothing about when ready to drink or keeping.
In other news I decided that a big obstacle to my brewing is the outside location of my rellatively fixed kit - mash tun/pipes/valves/big wood fired boiler. Meaning it takes half a day of cleaning before I can use it every time.
So I bought myself a birthday present in the form of a brewzilla 35L all in one system.
Arriving today for birthday brewing tomorrow!
So I bought myself a birthday present in the form of a brewzilla 35L all in one system.
Arriving today for birthday brewing tomorrow!
I discovered much to my annoyance that stopped finished & polished sweet wine often went sulphury. if over a year old and 23 year old sweet country made plum wine was diabolical . One of the best wines I made was using two 5 gallon bucket if vine leaves off my dads grapevine . , scalded in boiling water , left 3 day to gain grape leaf products mushing it abouty with clean hands an arms every day to get maximum value
Then strained into new containers sugared at 1/2 pound sugar to the pint to keep reaction down a bit , then after three days added another 1/2 pound per pint . Left it for 1 week to ferment . racked off the lees re continer'd , bottled in late August in heavy ex champagne bottles ( obtained from a popular wedding reception business who was happy for me to empty their waste glass trolley bins after each weeding reception )
1 Dec saw me trial a bottle .. one of the best slightly sparkling hocks I've ever tasted. the extended family got several bottle each and gave the same conclusion .
Goosegog wine on the other hand took a very high tolerance yeasting in small sugar syrup stages till it finally fermented out at 21 % It weas then stopped racked twice then polished . WOW heady stuff if you could get past the tooth enamel removing acid dryness .
We had farmer friends at local bi yearly BBQ who laughed at me warning about the high acid content .. three of them had full sets of false teeth
Get every thing ready beforehand and get Milton or a baby bottle sterilant to sterilize everything a few minute before you start . I've just had a search . this recipe on Wikki seems sound and very helpful if you have'nt made it before
Bread yeast can be used but better quality wine yeast in a starter bottle is better .
www.wikihow.com
Olha our Ukrainian gal house guest used sterilized 1 litre screw top pop bottles as fermenters by not tightening the caps on too tight but lightly enough to be able to feel a bit of pressure in the bottle when you squeeze it , as well as for putting fizz in the wines by fully screwing tops down on racked off finished wine after adding a teaspoon of sugar syrup to re invigorated the stopped wine .
Bread yeast can be used but better quality wine yeast in a starter bottle is better .
How to Make Orange Wine: 13 Steps (with Pictures) - wikiHow
When you think of wine, grapes are probably the first thing that comes to mind -- but you can actually make delicious wine from other fruits. Orange wine is a delicious, popular option, which is fairly easy to make at home if you have the...
Olha our Ukrainian gal house guest used sterilized 1 litre screw top pop bottles as fermenters by not tightening the caps on too tight but lightly enough to be able to feel a bit of pressure in the bottle when you squeeze it , as well as for putting fizz in the wines by fully screwing tops down on racked off finished wine after adding a teaspoon of sugar syrup to re invigorated the stopped wine .
