Aussiedistiller, Home Distilling, Moonshine, Home Brew

Not my recipe but combines my 2 fave things, coffee & rum.

It is drank as white dog, this is not a liqueur.

This weekend i am making 3 x 60L batches to see how it goes. Those who have tried it swear by it.

In a 60L fermenter add

- 8kg brown sugar or raw if unavailable.
- 1.5kg molasses
- 500g instant coffee (get cheap coles brand)
- 40L water.
- generous sprinkle of lowans bakers yeast.

I imagine this will be a fast ferment. When i get around to running it i want to put some on french oak.

thats crazy this morning i was heading to toowoomba drinking a maccas coffee thinking :think: :think: :think: i wonder how a coffee ferment would taste
and boom a recipe!!!!

As a Coffee lover, all i can say is garbage in = garbage out - unless you really like the plain label coffee (personally i havent tried for years) then use one you would actually drink

I personally prefer to roast and grind my own so i am with you on the garbage in = garbage out philosophy.

Best pricing for some name brand instant coffee i found.
International roast 500g - $11 @ coles
Nescafe 43 blend 700g - $25.89 @ office works
Moccona smooth 1kg - $35.98 @ office works
Coles classic 200g - $3.70 @ coles

Had a look at coffee reviews...
Your list is worst to best according to more than one lot of blind tests....

$3.70 isn't a huge amount to loose, gunna have to try that coles one..

About to put some all molly down, but wondering if the recipe above is specifically to keep it light or if they dont have cheap molly... Molly is cheaper than sugar up here

Oh and for reference peoples, buy white sugar n add molly, achieves the same thing, price of raw vs white is way more pronounced with the latest price rises

Yeah i think i will just use white sugar and add an extra half litre of molly.

I will be sure to try this :handgestures-thumbupleft:

Got a bit of leftover molasses, so it looks like I've found my next ferment to try! :handgestures-thumbupleft:

Wicked. I'm trying this. Not sure how much coffee essence will pull through the pot still though

I found 500gr tin of nescafe espresso so i made a batch with it and a batch of standard instant coffee for comparison.

RC Al wrote:About to put some all molly down, but wondering if the recipe above is specifically to keep it light or if they dont have cheap molly... Molly is cheaper than sugar up here

Word is its this way to keep the amount of coffee needed down, more molly would need more coffee and at $30-40 a kg for beans and even more for a kg of quality instant coffee didn’t want the price to blow out.

Makes sense.

Out of interest has anybody put a wash down yet and have you tasted it ?

Drinking it white are you aiming for high abv off the still? 94ish?

One and done on 4 plates aiming for 92%.

I am thinking of going Overproof on the white dog and 64% on oak.

The washes have fermented out dry to .995 in 10 days. Wash tastes good, looking forward to running it this weekend and report back.

Spirit run today.

How's it taste? Does the coffee aroma come through the still??

:text-+1:

During distillation it was strong maple syrup and coffee notes, it was real nice and i was super excited. Now it has aired for 24 hours the flavours have dulled. no maple syrup, no sweetness at all :crying-blue:

It's earthy, coffee. Like chewing on coffee beans.

Not sure why i expected it to taste like kahlua, there's no sugar added :angry-banghead:

I have thrown it on oak to see if i can pull out some vanilla notes. To me it's too raw and earthy for white but should come good brown. Lets see in 3 months.

Did you leave any white to mellow with time?

Yep absolutely.

5L oaking @ 60%
2.5L white @ 60%
1L white @ 40%

The stuff on oak has that nice maple syrup coffee smell again that was present on run day. Didnt taste it though.

Also an update, the old guy runs it single pass through a pot still and does put it on oak.