Joe,
I am interested in that "Coffee Wine" recipe. I have been making my own coffee liqueur for a LONG time. I started out using bottles of it for christmas gifts to family, now I get requests every year.
Last year, I took a pound of freshly roasted Kona beans and used 151 rum to extract the essence (took about 3 months of soaking) and it was the best ever! I too prefer less sweet so the sugar was cut down.
What kind of yeast do you use? I made a number of wines years ago using champagne yeast and was really impressed with the alcohol content! I calculated that it was close to 30 proof and got a lot of favorable feedback from friends (wonder why?)
I am expecting a bumper crop of satsumas this year, so Satsuma Wine is an obvious idea. Do you have a simple recipe for citrus wine?
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