ADDED: This post is updated to show the bottling and corking process here.
I wasn't going to post this until the wine was completely finished... as in bottled, aged and tasted. But, that would mean waiting for almost a year from start to finish as this wine is better if it's allowed to age at least 4-6 months after bottling (or whatever container you want to store it in. I bottle all my homemade wines.) So I decided to do the post now - and then I'll do another in about 6 months after it's aged in the bottle!
8-12 oz. ground coffee (8 oz ground coffee to start. I used 12 oz. ground this time. I'll let you know what I think)
1 gallon water
2 1/2 lb. sugar
1 1/2 t acid blend
1/4 t tannin powder
1 t yeast nutrient (optional)
Yeast - 1 pk I used EC 1118
*later - campden tablets and potassium sorbate for bottling time
cheesecloth for straining
carboy or clean container
*Links to the products I use available through Amazon - at the bottom of this post.
Pour 1 gallon water into a pot on the stove and heat just to boil. Add sugar, stir until it dissolves. Turn off the heat and add the coffee grounds. Stir, and as the grounds get saturated they will start to fall to the bottom of the pot. Cover, set aside and let it cool.
Activate your yeast by adding the packet to about 1/4 cup warm water (not hot - just 95-100 degrees or so). Let it set for at least 15 minutes. You should see it start to get foamy and bubbling.
Strain the coffee through cheesecloth into a sanitized container or a sanitized glass carboy. Add the acid blend, tannin powder if you are using it, and the yeast nutrient if you are using. Shake or stir gently. Add the activated yeast. Coffee wine is going to foam up even more than fruit wines when the yeast gets going so make sure you have plenty of room in your container. If you use a 1 gallon container like I do, make sure you put the gallon container inside a 4-5 gallon bucket or on on layers of cardboard or paper towels because it will probably go crazy and end up spilling about 1/4 cup of foamy, yeasty coffee within the first few days.
For this reason you might not want to put the airlock on yet. Just cover the top opening or hole with a piece of cheesecloth and wrap a rubber band on it to keep in place. This will allow it to go nuts for the first 3-4 days. Then you can attach your airlock or a clean balloon with holes pricked into it.
Fermentation slows enough around 3-4 weeks to do the first racking to get the dead lees off the bottom. Rack 2 more times about 30-45 days apart. At that point you can rack into bottles or leave it in a carboy for storage and serving. Taste it. If you like it dry, top and age as is. If you like it sweeter (most do) add sweetener to it - but start small and taste. You cannot take the sweetener 'out' so don't overdo it. About 1/4 cup per gallon is probably good. Taste test and add little by little until you like it. Add a stabilizer to ensure you do not start up fermentation again! (You could blow up your bottles if fermentation starts back up). To stabilize a gallon of wine use 1 Campden tablet along with 1/4 - 1/2 t potassium sorbate. Bottle and age at least 4-6 months.
THE NEXT STEP: After fermentation ended I bottled and corked it in this post.
Yeast Nutrient - 2 oz. L.D. Carlson
Acid Blend - 2 oz. by Home Brew Ohio
Pectic Enzyme (powder) - 1 oz.
Home Brew Ohio Glass Wine Fermenter Includes Rubber Stopper and Airlock, 1 gallon Capacity
Potassium Sorbate - 1 oz.
Campden Tablets (potassium metabisulfite) - 100 Tablets