Chocolate Macadamia Nut Coffee Wine

Pour water in a pot and put it on to boil. Stir in sugar until dissolved. When sugar is completely dissolved, stir coffee into water and wait until it just returns to a boil. Remove from heat, cover and allow to cool to room temperature. To a sanitized secondary, combine the acid blend, tannin and yeast nutrient. Using a large funnel, strain coffee through double layer of muslin into the secondary, discarding the grounds. Add activated yeast and cover mouth of secondary with napkin held in place with rubber band. Stir every 2 hours until fermentation is evident. When fermentation is vigorous, attach an airlock. Rack three times, 60 days apart, topping up and refitting airlock each time. If desired dry, rack into bottles. If desired sweet or semi-sweet, stabilize with 1/2 teaspoon potassium sorbate and a finely crushed Campden tablet, sweeten to taste, wait 30 days, and if no re-fermentation has started rack into bottles. [Jack Keller’s own recipe]