Originating deep in the Yukatan, Mexico. Kahlua has a vibrant taste and lingering coffee finish.
Makes approximately 2L
3 cups water
3.5 cups white sugar
1/2 cup roasted coffee beans
1 vanilla pod split
1ltr 40% neutral spirit
1. Mix water, sugar & coffee beans in a saucepan, bring to a slow boil stirring to dissolve sugar.
2. Simmer mixture for 1 hour then take off heat add the vanilla pod and let cool to room temperature.
3. Once at room temperature add the neutral spirit. Mix well then filter the mixture into bottles leaving behind the coffee beans and vanilla pod.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.