coffee wine

[MKG]

Certainly should be - there's nothing to mature in water. It's ready the moment it clears. Enjoy!

[AXJ]

Hmmm... Andy started this thread a fair while ago - Have you tasted yours yet?

Sky - it's just fine.

I suspect that the end product may need extra sweetening to approach Tia Maria, but so what?

Actually, I like Tia Maria so much because I fell about laughing when I first translated it into English ...

Tio Pepe (the ultra dry 'quality fino sherry') the same LoL

[the.fee.fairy]

It was bloody horrible!!

I might try giving it a mix with some cream, or adding some sweetener.

[AXJ]

Sorry off topic ...

Sorry - it means Aunty Mary (and, for those who are students of popular brands, Tio Pepe means Uncle Peter).

LoL Is Pepe really Peter? ... In Spanish Peter is Pedro, Pello or Kepa (basque)... Pere (catalan) I believe that Pepe is actually Joseph... don't ask me how they got Pepe out of Joseph, no logic that I can see, but someone whose given name is Jose may often be called Pepe as a family and friends nick name. The reason being that most first sons are named after the Father, so there needs to be an alternative to avoid confusion, e.g. "There goes Pepe, Jose's son."

Pepe also means "good time" in informal Spanish eg. "He is living the life of Pepe" (Like life of Riley)

there are four Peters in my local family one Peta, one Peter, one Pedro and one Kepa

[MKG]

Hmmmm .... I can't remember where I heard the Uncle Peter version - but even if you're right and it is Joseph, Uncle Joe is just as funny.

[AXJ]

Uncle Jo is even better (oh and I am right, I rang up Pepe and asked him )

Also for what it is worth Tio and Tia are used like 'mate' is in english e.g. "You know what I mean, Tio" or "Tia, please!" or "Leave it out Tio"

So Tio Pepe could be translated as "Good time mate" !!

[MKG]

Well, the coffee wine is now quiescent and clear. Last time I sampled it (when there was a lot of sugar left), it tasted great. Now it's strange. In fact, it tastes like a very strong Mackeson more than anything else. I'm in two minds now. I think the bitter edge will dissipate with time, but it's so dry that I think Tia Maria it will not be. On the other hand, resweetening it will mask the bitterness and restore the "coffee" flavour. Hmmmm - three minds, actually - I could let the bitter edge go over time and THEN resweeten it.

Any opinions?

Oh, I'm not being negative, by the way - I feel sure that, one way or another, coffee wine is something worth doing.