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Iāve been brewing for a brief bit and finished a few good projects, including ā thanks to the posters on this subreddit ā two batches of coffee wine. Iām considering an upscaled third batch using part of a 5lb bag of coffee beans that contains ānatural and/or artificialā hazelnut flavoring. Should I be concerned about off-flavors from fermenting something with artificial flavoring, or something that would contain hazelnut? Iām guessing this specifically hasnāt been done too often, but any advice you might have would be appreciated.
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- 3 years ago
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