Question re. coffee wine

The coffee refers to instant or pre-ground and in powder form. Citric acid, can be obtained based on

1/4 oz of acid = juice of one lemon to 4.5 litres or 1 gallon

Stephen

Does the author mean 8 oz. of coffee BEANS, or 8 oz. of LIQUID coffee? I note on Jack Keller's site that he uses grounds (we opted for this recipe because we don't have any citric acid, nor any means of getting any).

Help appreciated! We've already started (using liquid coffee), but I don't think it'd be totally horrid to boil and add some grounds tomorrow in a jelly bag... the yeast isn't in yet, so there's still time to muck about.

Thanks!

- Matt Shepherd

Here is my recipe for a Coffee Mead:

3 1/4 lbs honey 12 cups extra strong brewed coffee 1/2 tsp acid blend 1 tsp nutrient pastuer champagne yeast water to make 1 gallon

started in primary 4-14-03 racked 5-15-03 racked every 2 months bottled 1-10-04

The mead is wonderful now. Hope this helps.

Cheezer

Thanks for the recipe, Cheezer! I'm sticking to wine now, mainly because 3 lbs. of sugar costs about 1/10 as much as 3 lbs. of honey around here.

But I might try mead later in 2004 and will keep the recipe on file.

I wound up putting 1/2 lb. of ground coffee in a jelly bag, bringing the whole mix to boiling, and letting it cool again. Not perfect, but we'll see how it turns out.

First rack (from primary) a couple of days ago... still extremely sweet (from 1.170 start down to 1.060 SG) but a great taste, like Bolivar (a coffee liqueur).

Lots of coffee grounds in there. Hopefully they'll all rack out eventually. Is the yeast hyper because of all the caffeine?