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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...

No worries :) Sent from my iPhone using Home Brew

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

1 gallon Bochet 746.5 Sent from my iPhone using Home Brew

Update: just shy of 3 months bulk aging and it tastes pretty darn good! Sent from my iPhone using Home Brew

674.5 + 2 = 676.5 1 gallon dandelion mead 1 gallon dandelion mead (diff yeast) Sent from my iPhone using Home Brew

Side note: I was a bit lazy with this batch as I work in a tow boat & don't give my meads much thoughts after 12 hours on the river. I left the coffee in tea bags, vanilla beans split, and cocoa nibs in the primary for 6 weeks after fermentation ceased. I've read 2 weeks should be enough so...

No burn. It's a weird meld of flavors. I think it is going to be amazing! Time is the only ingredient left. Sent from my iPhone using Home Brew

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1 gallon wildflower bochet 1 gallon buckwheat bochet 627.5 + 2 = 629.5 gallons

Update: racked off of dry hopped coffee, vanilla beans, and cocoa nibs. Coffee seems weak, vanilla is predominant and the nibs aren't noticeable.

Quick update: Racked to secondary, added 5 vanilla beans, 4oz cocoa nibs, dry hopping 5 tablespoons of coffee. I wish I took a picture of the primary, the secondary has a coffee color to it right now. Sent from my iPhone using Home Brew

493.25 + 2 = 495.25 1 gallon JAOM variant 1 gallon JAOM variant diff yeast Sent from my iPhone using Home Brew

As I have read the bigger the grounds the better. I bought a 100 pack of teabags and am going to be putting the coffee in those and steep in the secondary with vanilla beans & cacao nibs. I degassed the primary 2last night and fermentation wasn't totally done even at .995. I could see tiny...

Quick Update: I used cotes de blanc yeast. OG 1.12....FG .995 ABV 16.4% I did staggered nutrient additions at the third sugar breaks. I also was lazy and let my hydrometer float in the carboy. Might do that next time, made adding the additions more convenient. Secondary: I am going to add...

359.75 + 5 gallons coffee mead = 364.75 Sent from my iPhone using Home Brew

1 Gallon JABOM (blood orange) 5 Gallon Cafe Mead 243.25 + 6 = 249.25

Good to know. I mainly use clover honey. Finally got my hands on some Sunny Hill Brand Honey (Northern Illinois) it's a wildflower type.

I'm glad I started this thread. I think it is already more informative than others floating around on here IMO.

Thanks everyone. I plan on using Green Mountain Nantucket Blend. Going to do a 5 gallon batch. I also plan on vanilla beans & cocoa nibs in the secondary. Sent from my iPhone using Home Brew