This is a coffee wine. Yes, coffee wine. It may be hideous, it may be amazing. Roll the dice.
The plan is to feed it sugar until the yeast (GervinD) gives up, then re-pitch a Gervin high-tolerance yeast and get the ABV as high as possible - 20% ought to be achievable, maybe a touch more if I'm lucky - then give it a bit of vanilla and some sweetness. Kind of Tia Maria Lite.
I'll let you know...
I've got some more of that high-tolerance yeast for the strawberry&raspberry melomel. Going to keep feeding it more honey until it gives up. Wonder how strong it'll get? Mead /should/ be strong.
I bottled the carrot today. Wants a couple of weeks in bottle to age away a very slight bitter note, then it'll be very nice indeed.
Tomorrow I'm picking up some Suma apple concentrate which will be used to make a TurboCider that will be more appley. Sadly it'll also be slightly stronger than the standard TC. Oh dear.