Praline Coffee Dessert Wine

• 4 25-oz bottle Savannah Mixes Southern Praline Mix
• 15 lbs dark brown sugar (SG to 1.130)
• 4 lbs Fresh Ground Coffee
• 6.5 tsp acid blend
• 5 tsp yeast nutrient
• 5 crushed Campden tablets
• 30 pts water
• 1 sachet EC-1118 wine yeast

Cold brew coffee in 30 pints of water for 3 days (should have a good medium to strong coffee flavor), strain coffee through double layer of muslin into the primary and discard the grounds. Add Savannah Mixes Southern Praline Mix, and sugar, stirring until dissolved and SG is at or slightly above 1.130. Add acid blend, yeast nutrient and crushed Campden tablets. Stir well, cover the primary and set aside 24 hours. Add activated yeast and recover primary. Stir daily for 14 days, then transfer into secondary and attach airlock. After 30 days, rack into clean secondary, top up and refit airlock. Wait additional month and rack, top up and again refit airlock. Repeat as needed until clear. Stabilize, sweeten to desired taste and set aside 30 days to make sure fermentation has ceased. Rack gently into bottles. [Recipe by Roger King, edited by Jack Keller]