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I'm interested in brewing kind of a coffee wine. Would it taste at all like Kahlua? I imagine the coffee flavor would be slightly weaker. Recipes for it I've seen have described the taste as "unique" but nothing very informative.

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@DennyConn I'm asking how to homebrew Kahlua - how is this not related to homebrewing? –  tM -- Apr 16 at 17:25
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I would recommend the OP edit their question to remove reference to Kahlua since it is done through distillation (or blending coffee with liquor), and direct the question towards fermenting coffee, which is relevant to this site. –  Scott Apr 16 at 17:54
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Because although coffee is brewed, Kahlua is not. Nor is it fermented, as is kombucha. Convince me otherwise and I'll remove my objection. But the original question belongs more in the cooking area than here. –  Denny Conn Apr 16 at 19:10
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Kahlua is about 20% alcohol. There is very little fermentable sugar in coffee, which would leave a very low alcohol beverage -- not the least bit similar. –  stephelton Apr 17 at 3:49
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You add sugar to the coffee prior to fermenting it. –  mdma Apr 17 at 11:41

1 Answer 1

This is the recipe I use to make Kahlua.

1 qt water
2 1/2 cups Sugar
3 tablespoons of instant coffee
1 tablespoon of Vanilla
2 1/2 cups Vodka

Bring water, sugar, and coffee to a boil in a saucepan. Simmer VERY slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add vanilla and vodka. Makes 7 cups.

Options:

Instead of using instant coffee, make a 1 quart batch of coffee to whatever strength you prefer, then use that as a replacement for the 1 qt of water and 3 tablespoons of instant coffee.

As you probably noticed there is no brewing involved, except for making some coffee. The alcohol comes from the vodka and sweet taste comes from the 2 and half cups of sugar. Effectively, Kahlua is just coffee flavored syrup with some vodka (or other source of alcohol).

It would be possible to follow a process similar to making Port, where you ferment a must (brewed coffee and some source of sugar), allow the fermentation to proceed, stop the fermentation process at some point, then add some source of sugar back to provide some additional sweetness. However, the end result would probably be nothing like Kahlua, though it might make an interesting experiment.

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