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Makes one gallon.


5 Tbs Instant Coffee 7 pints Water
3 Lb. Honey (or Sugar) 3 tsp. Acid Blend
1 Campden Tablet, crushed 3/4 tsp. Yeast Energizer
1 pkg. Sherry Yeast  


  1. Pour instant Coffee and honey (or sugar) into primary fermenter.
  2. Pour water (hot) into primary fermenter and stir thouroughly.
  3. Add remaining ingredients, except yeast. Stir well.
  4. Cover primary fermenter.
  5. Wait 24 hours, then add yeast and re-cover primary fermenter.
  6. Stir daily and check S.G..
  7. When S.G. reaches 1.040 (usually 3-5 days), strain juice from bag. Then syphon juice into glass container and attach airlock.
  8. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is complete. Syphon juice off sediment into clean glass container. Re-attach airlock.
  9. To aid in clearing, syphon again in 2 months and again, if necessary, before bottling.
  10. Allow the wine to age.



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