Adding coffee to mead? How and how much?

[norfire0]

I'm trying to recreate moonlight meads coffee mead for my wife.
I just pitched my yeast for my mead....
OG 1.103
Orange honey.
How should I add the coffee?
I was going to add a pound in a sack to the end of primary fermentation.
Taste and pull it out/rack to secondary when its right.

[Ozwald]

I've never tried to add it to mead, but for flavor/aroma I've had the best luck adding it as cold-brew to beer.

[norfire0]

I'll need to do some experiment's

[norfire0]

After reading some coffee beer posts I dry beaned the mead with one pound. Coffee of my wife( Starbucks manager) choosing.
I started a controll batch 4 days ahead of the mead . 1 gallon of water and 1/5 of a pound of coffee. Today the Control tasted off. I'll pull the beans out in 2 days.
In the coffee beer posts people were concerned about getting infection from dried beaning so I heated the beans in the oven @ 200 for 40 min then added to mead 4 days into primary.

[BDawg]

hehehe - "Dry Beaned".

That struck me funny!

[JosephWilson86]

Coffee gets weird after its been fermented. I made a coffee mead a while ago where I added cold brewed coffee to the must but it was weird after it was fermented. I tried it once every 6 months or so for a few years but it never got good. I eventually trashed it. I would highly suggest trying a test batch where you rack on to some very coarsely ground coffee beans after the fermentation is done to get the coffee flavor that way.

[norfire0]

The mead did turn out a bit tannic. May be due to dry beaning during fermentation.


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[Ozwald]

To be fair, the last time I was in Denver I managed to pick up a Sumatran (my favorite coffee) mead from Moonlight. It was pretty horrible. Damn near undrinkable.