My phone is crap & won't let me edit. I have done searches. I also know that coffee is high in nitrogen so the yeasties should love it in the primary, I just wonder if it will be like a melomel and the flavor will be driven off.
Sent from my iPhone using Home Brew
B. Nektar Chazzano Coffee mead was disgusting. Dont go overboard with the coffee/sweetness.
The solubility of coffee is as follows;
Sugars are extracted first, followed by caffeine, and finally tannins and oils.
With hot-water extraction, the sugars, caffeine and tannins (and to a lesser degree oils) are all extracted simultaneously as near-boiling water can readily dissolve all of them.
Cold-water extractions at room temperature will not extract most tannins or oils after 8-12 hours, while sugars and caffeine will be extracted within minutes.
Most people say keep cold water extract over night or in a fridge for 24 hours. I think this is a bit overkill. You can extract everything you want and nothing you don't in 20 minutes with room-temp water, and faster with luke-warm water.
I will be trying this as soon as I free up acouple of carboys. Does the size of the grind matter for the flavor?
B. Nektar Chazzano Coffee mead was disgusting. Dont go overboard with the coffee/sweetness.
Also thought I'd share a link to cool unit for cold brewing coffee. I was a supporter of their during theirs Kickstarter campaign.
http://www.bruer.co/
Expecting delivery any day now. Looking forward to using it for an Oaked Buttered Rum Coffee mead recipe I've been wanting to give a try!
Would you be comfortable sharing your full recipe that you used? I'm considering a 1 gallon batch since I'm a huge fan of coffee and I have a package of Lalvin K1-V1116 in the fridge that I've neglected since starting brewing beer.
How is the vanilla? When I added vanilla there was a serious burn right after addition. Like wasabi almost. You get that at all?
I do this with all my meads....some taste better cold, some at ambient temp, some taste best in between....I love mead making oh so much more than the chore of brewing beerTasting B Nektar's Chazzano Coffee mead for the first time, I will admit I was not a fan, but that was because I had it well chilled from being in the fridge for a few hours.
I tried it again at room temperature and it was a whole other experience. Try at room temp if you havent already, and see if it changes your mind.
I'm curious about this. Can one just substitute coffee for water in the primary? Does that lead to too strong a drink in the end?
I'm curious about this. Can one just substitute coffee for water in the primary? Does that lead to too strong a drink in the end?
I'd say give it a try! I experimented with dry hopping the coffee in tea bags. Just make sure you cold brew it, do not use hot coffee as the hot water releases acids from the coffee that you don't really want.
Sent from my iPhone using Home Brew
Fatty acids, oils, and tannins come out with hot water, but won't come out quickly with cold water.
Acids that are not fatty are going to quickly come out in a cold water extraction. Nerd impulse correction.
All good!
I plan on bottling in the next week or two! It has a cafe taste more than just coffee. The honey, vanilla, cocoa nibs, and coffee created a really good blend of flavors. I may also enter this into a mead competition in Michigan. A guy I know is BJCP certified so I'm going to run it passed him tonight, see if it's worth entering.
Sent from my iPhone using Home Brew
Enter your email address to join: