An instant coffee wine recipe that make 1 gallon.
This wine is probably the cheapest you can make and produces a wine with a mellow roasted coffee taste and aroma.
This instant coffee wine recipe kit is designed to be used with the equipment in the Country Wine Starter Kit.
The ingredients are available in the Instant Coffee Wine Recipe Pack.
You will need to bottle the finished wine, using either glass bottles, Corks and Corker or using Plastic Bottles.
15g Instant Coffee
1.25 Kgs Sugar
4.5 L Water
½ tsp Fermentation Stopper
1 Campden tablets
1 tbls Citric Acid
2 Vitamin B1 Tablets
1 sachet All Purpose White Wine Yeast
Ensure you sterilise all equipment before you start.
Add Coffee, Sugar, Citric Acid and 2 Crushed Vitamin B1 Tablets into your Fermentation Bucket, pour over 2 Litres of boiling water and mix well.
Allow to cool to 18-20 degrees celcious and then pour into a sterilised demi-john.
Add the Yeast and fit the airlock.
Leave to ferment for 5 days fill the demi-john up to the neck with water, re-fit the airlock and bung and leave to finish fermenting at a temperature of 20 -25ºC.
When the airlock stops bubbling or you get a hydrometer reading of about 1.000 you will know fermentation has stopped. After fermentation you want to take the wine off the sediment at the bottom, you do this by sterilising your fermentation bucket again and syphoning out the wine into the bucket, trying to avoid transferring any sediment, then clean out the demi-john and pour the wine back in. if your not convinced you got rid of all the sediment wait an hour for the sediment to settle and repeat.
When you have done this add 1 tsp of Fermentation Stopper and 1 crushed Campden Tablet and refit the airlock and bung. Over the next 3 days you need to shake the demi-john to remove any trapped gas, the wine should clear on its won but if not add a packet of Wine Finings.
Once the wine has cleared, clean and sterilise some bottles and syphon the wine into them then cork the bottles if using glass or attach the cap if plastic.
This wine is best after 6 months of maturing in the bottle, but will get better if left longer.