Ingredients Edit

Directions Edit

  1. Place the coffee, sugar and citric acid into a bucket.
  2. Chop the sultanas and also put them in the bucket.
  3. Pour 2,25 liters of boiling water in the bucket and stir well.
  4. Cover the bucket and leave to cool down.
  5. When it is cooled down, add 1,7 liters cool, boiled water, the yeast nutrient and the activated yeast.
  6. Cover the bucket and make sure to stir it daily for five days.
  7. After five days, strain into a demijohn, top up to the bottom of the neck with water.
  8. Fit a bung and airlock and leave to ferment out.
  9. Rack and bottle when stable.

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