Coffee Wine

INGREDIENTS:

• 5. Tbs Instant Coffee
• 7 pts Water
• 3 lb Honey
• 3 tsp Acid Blend
• 3/4 tsp Energizer
• 1 Campden, crush
• 1 Pkg. Sherry yeast

METHOD:

1. Starting S. G. 1.095 1.105
2. Measure out instant flavor and sugar (or honey) into primary fermentor. Pour water (hot) over and stir thoroughly.
3. Stir in all other ingredients EXCEPT yeast.
4. Cover primary.
5. Stir daily and check S.G.
6. When ferment reaches S.G. 1.040 (3 5 days) syphon wine off sediment into glass jug secondary. Attach airlock
7. When ferment is complete (S. G. has reached l.000 – about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.