Coffee Wine (2)

• 1-1/4 cup instant mocha coffee
• 2-1/2 lbs light brown sugar
• 1-1/2 tsp citric acid
• 1/4 tsp tannin
• 7 pts water
• 1 tsp yeast nutrient
• Pasteur Red or Côte des Blancs wine yeast

Pour water in pot and put on to boil. Stir in sugar until dissolved. When sugar is completely dissolved, stir instant mocha mix into water. When water boils, remove from heat, cover and allow to cool. When at room temperature, stir in citric acid, tannin and yeast nutrient. Transfer to secondary, add activated yeast and cover mouth of secondary with napkin held in place with rubber band. When fermentation is vigorous, fit 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, sweeten to taste, wait 10 days, and rack into bottles. [Author’s own recipe]