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I made some wine using coffee as an ingredient and I was wondering what happens to the caffeine during fermentation?
Dale Tucker via email asks,
My dad and I made a gallon of coffee wine from a recipe we found on the Internet. It’s going through its second fermentation right now. It said to use coffee grounds, so we did. After we put it all together, I thought, “what happens to the caffeine?” Does it go away in the fermentation process? Does it stay there? If so, now I have something like a rum and Coke. Same effect? Not only that, first potential alcohol reading was 17%. I haven’t gotten a second yet. I hope it goes down a bit. Perhaps I should add some water? Can you help?