KOOL AID WINE Experiment: Epic Win or Total Disaster?

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  • Опубліковано 29 жов 2024

КОМЕНТАРІ • 343

  • @richtull2110
    @richtull2110 Рік тому +24

    Derica went from oh yeah to oh no😅

  • @paulallerston3771
    @paulallerston3771 Рік тому +42

    Thank you both for your service. Making the tough choices so we don't have to... 😂

  • @eddavanleemputten9232
    @eddavanleemputten9232 Рік тому +17

    Thank you for your willingness to take one for the team, making the choice so we don’t have to.
    In one of your videos you called a chemicals-laden concoction that could just as well have emanated from a mad scientist’s lab a ‘Franken-brew.” I think this one just about hits the requirements for that moniker.
    This must be the first ever brew from your channel that isn’t ever going to hit my ‘to brew’ list. Congratulations for doing it and keeping me from ever considering it. I’d rather make a kilju and dump some flavourings in.
    The entire video had me chuckling though. And oh my stars and garters, the colour of that stuff! It’s almost radioactive!
    Using DAP: it never ceases to amaze me how much DAP some people chuck into their fermenters. I do have some (part of a brewing kit I’ve won). If I ever consider using it my precision scale would come out. Maybe it’s because as a European I’m used to weighing ingredients instead of using volumes. Maybe it’s because I’m an avid baker. Maybe it’s because I’m from a family that mainly consists of science nerds. I weigh stuff. When my regular scales don’t cut it, my precision scales are my next move. The smallest unit mine can measure is 2/100ths of a gram. Somehow that makes me happy. It certainly makes conversions easier when I’m working off a recipe for 5 US gallons and my batch is one gallon. Or when I’m reading up on research and the figures I get state an amount in grams per 25 litres, grams per 100 litres etc.
    I guess after reading this, people will understand why I often say I go through life celebrating my weirdness. 😂

  • @jamescryer2356
    @jamescryer2356 Рік тому +16

    I've done this and I've also fermented Hawaiian Punch. Of the 2, Kool-Aid wins, because Hawaiian Punch turned out to be a laxative with the sucralose and alcohol combined 😂

    • @eddavanleemputten9232
      @eddavanleemputten9232 Рік тому +4

      Oh dear… ex-lax wine…
      Although… it might be an attractive concept for people suffering from constipation. 😂

    • @craigfurness5278
      @craigfurness5278 Рік тому +8

      So, you got a Hawaiian Punch to the gut, eh?

    • @jmfarouche6688
      @jmfarouche6688 23 дні тому

      This would be great for bartenders needing to get rid of unruly customers- a complimentary glass of Hawaiian punch express wine ! 😂😂😂 next stop gas station bathroom on way home 😂😂😂

  • @jassonford7269
    @jassonford7269 Рік тому +3

    Another weird idea use the unsweetened Kool-Aid and honey Kool-Aid mead

  • @GodBroly
    @GodBroly Рік тому +10

    Yeah honestly every time I’ve been told to make koolaid wine it’s been basically make a kilju then pitch the aid. The fact you guys got it to do anything is kind of awesome.

  • @PatrickBuckles
    @PatrickBuckles Рік тому +1

    Took that kool aid like champs. Let's cross that one off the bucket list.

  • @deenorunda
    @deenorunda Рік тому +1

    Well done with the "OH YEAH!!"

  • @stevenweir7236
    @stevenweir7236 Рік тому +7

    I currently have a black cherry kool-aid mead going and it's turning up quite nice. I used WLP720 yeast and it's fizzy like champagne and right at 16%abv. Can't wait til it's ready to bottle!

  • @RobV1978
    @RobV1978 Рік тому +3

    Brian is definitely from the Northeast. We crushed Kool-Aid as kids!

  • @PhyleXTension82
    @PhyleXTension82 Рік тому +1

    *Brian moves there fermentation vessel moving the funnel*
    *Derica* "Why? Why?"
    *Me* "Whyyyy? Delilah!"
    Lol

  • @Lucretiaindamiddle
    @Lucretiaindamiddle Рік тому +2

    My husband and I grew up on Kool aid. I think I'll give this a try for funzies.

  • @jimmieburleigh9549
    @jimmieburleigh9549 Рік тому +18

    The Kool aid with the sugar has more stuff in it. Your better off using all fresh sugar and the flavor packet with no sugar. Plus flavor aid brand mix tends to work slightly better. Personally I use a little hot water in beginning to melt everything better...
    Over all I like both ways but tend to get slightly better results and higher abv's by making a high abv water wine and adding the no sugar added flavor packet after the fact... But hey that's just my experience with it. No offense to anyone

  • @OdaFluff
    @OdaFluff Рік тому +3

    My family grew up on the grape kool-aid. I bet my younger brother (32 now) would enjoy the heck out of this. LOL

  • @kevint911
    @kevint911 Рік тому +1

    I made a sugar wash and added grape crystal lite after. Came out pretty decent. Purple passion.

  • @saneadam3512
    @saneadam3512 Рік тому

    fun videos. very cute time you have together and also informative to many, including me. Thank you.

  • @jerryryals3591
    @jerryryals3591 Рік тому +1

    Like how you switched to the red towel the second time you took a reading 😂

  • @DanielLillis-h2f
    @DanielLillis-h2f Рік тому +1

    You guys are so wicked Awesome, and funny please have a grand day.

  • @kevin_ninja_jones2363
    @kevin_ninja_jones2363 Рік тому +1

    One of my favorite Kool aid flavors

  • @syberphish
    @syberphish 23 дні тому

    Derica's face in this one was pretty priceless. 🤣

  • @GermanBrew
    @GermanBrew Рік тому +1

    I think not everything that made of sugar or honey will be a nice wine. Thanks for this experiment. It also show us how yeast have trouble with chemicals. Even when you put every possible nutrition.

  • @Beccah02
    @Beccah02 Рік тому +2

    As someone who literally used that same kool-aid flavor as a vodka mixer, I would probably love this! Though I definitely appreciate the advice to use kool-aid as a flavoring for mead instead; I think that is a better idea and should be something y'all try!

  • @captainhennahead2323
    @captainhennahead2323 Рік тому

    You two think of everything!!! Ive started building my supplies, but I still want to learn more ( and get all the right gear) before I start, but Im very excited!! Great video!

  • @Joeybagofdonuts76
    @Joeybagofdonuts76 Рік тому +5

    Probably quicker and cheaper to go get a bottle of Mogen David 20/20 😂

    • @streetjesus0
      @streetjesus0 2 місяці тому +1

      You just took me back lol but you know what they say about grocery shopping vs going out to eat?

  • @geoffreyreuther5260
    @geoffreyreuther5260 Рік тому +2

    I saw this pop up in my feed today and my first thought was "Oh, this is gonna be a train wreck." One of my first brews was TANG wine. Somehow I managed to get it to ferment down to a 1.030. And it was NASTY. lol

  • @Iguanatrader
    @Iguanatrader Рік тому +2

    Lol I just felt my blood sugar shoot up watching this. Interesting video to see how it worked. Lol fortifying makes everything better.

  • @QuiqueFuenteSIT
    @QuiqueFuenteSIT Рік тому +2

    I did have luck with tang and brown sugar. It kinda tasted like flat blue moon... I did step feed it with the sugar later.

  • @leifd731
    @leifd731 2 місяці тому

    I use 4L Carlo Rossi bottles. When I need to shake up the brew to oxygenate or melt sugar I just screw the cap on that the bottle came with, easy, works well and it is also a "thumbsaver"!

  • @patrickjenniferterry6928
    @patrickjenniferterry6928 8 місяців тому

    I made a sugar wine, fermented dry, backsweetened with sugar and added kool aid for flavor after fermentation. It was delicious

  • @peterwilber9610
    @peterwilber9610 Рік тому +1

    That color reminds me of my fruity pebbles acerglyn. Tasted kinda weird but wasn't bad.

  • @ogm19881
    @ogm19881 Рік тому +1

    You guys should attempt a Mexican fermented drink known as Tepache aka fermented pineapple

  • @infoscholar5221
    @infoscholar5221 Рік тому +2

    FYI - Red 40 is made as a petroleum biproduct, not bugs.

  • @Lucretiaindamiddle
    @Lucretiaindamiddle Рік тому +2

    I think next time use the kool aid powder packs it might have less of the extras then the one mixed with sugar. Then you can regulate the amount of sugar better. Just my thoughts.

  • @GoranSvettlund
    @GoranSvettlund Рік тому

    Doing gods work! Great video

  • @klogekale
    @klogekale Рік тому +1

    I once made Ribena wine, it tasted bad after fermentation but after three years in a bottle it tasted like port wine with dates.

  • @Lillashhx
    @Lillashhx Рік тому

    She gave me memories yelling ''oh yeahhh!" from all the 90s ads lol

  • @jasonhorn5976
    @jasonhorn5976 Рік тому

    Been watching all the videos of yours I can to learn I started my first batch 2 days ago of a basic mead thanks for all the knowledge!

  • @kennylingusdingalingus2773
    @kennylingusdingalingus2773 Рік тому +1

    This is interesting, I've just tried a Arizona ice tea Mucho Mango with added sugar it came to 1.084. After a month it only went to 1.040. Same slow start compared to all my other brews.

  • @DarthTinderalla-qm9zw
    @DarthTinderalla-qm9zw Рік тому +1

    Northern Brewer had a 5 gallon glass fermenter half price for $35. Hopefully I can make a months worth of mead at a time especially with half of my friends coming over just to steal some

  • @not-on-pizza
    @not-on-pizza Рік тому +1

    Having seen how this went, if this ever gets attempted again, I'd consider step-feeding. Start with just the Kool-Aid and the fixing additives, then add sugar later once it's maybe starting to get somewhere.

  • @Tsukeh
    @Tsukeh Рік тому +1

    "crack for yeast"
    that would explain why my bochet is so active when degassing gently 🌋

  • @user-brownie_bear_1974
    @user-brownie_bear_1974 6 місяців тому

    Derica, you crack me up! Oh yeah!

  • @kevin_ninja_jones2363
    @kevin_ninja_jones2363 Рік тому +1

    You should try making a traditional mead then adding the Kool aid and honey to back sweetin

  • @AKshooter100
    @AKshooter100 Рік тому

    I might try this. One thing I have started doing is adding all my dry ingredients at the same time. Yeast and nutrient too.

  • @ThurmanJamison
    @ThurmanJamison Рік тому +2

    Do you think it woiukd have been "easier" to just use the kool-aid packets? As always a great video :)

    • @CitySteadingBrews
      @CitySteadingBrews  Рік тому

      Not sure it would make a difference.

    • @ThurmanJamison
      @ThurmanJamison Рік тому +1

      @@CitySteadingBrews I'm thinking less preservitives. but I agree that making a Kilju and ading a paclet for flavor might be the best option :) again great video :)

  • @andybubniak4657
    @andybubniak4657 Рік тому

    gave you a thumbs up just for the OH YEAH lol

  • @Dr.4386
    @Dr.4386 7 днів тому

    Did this Kilju style and got about 12% and mixed it up as Strawberry Watermelon with those MIO squirt flavor drink mixes. Beautifully cheap and tasty over ice on a hot day.

  • @shannoncraig509
    @shannoncraig509 Рік тому +1

    I started out using DAP and still use it today. Yeast nutrient really helps overall but a little DAP helps out :).

    • @CitySteadingBrews
      @CitySteadingBrews  Рік тому +1

      Not my favorite thing to use. Only did it as a hail mary here.

    • @CitySteadingBrews
      @CitySteadingBrews  Рік тому +1

      It’s not something we want in our food. Just personal preference.

  • @Qualiall1
    @Qualiall1 Рік тому +1

    would you guys ever do a fan submitted mead tasting? Maybe just for VIPs or whatever (not for me to enter! I just started) - Obviously rules for packing, sealing, ect-I just think it would be interesting

  • @nathanirvine3007
    @nathanirvine3007 8 місяців тому

    A valiant effort.

  • @ghoppr71
    @ghoppr71 Рік тому +2

    In honor of the "weirdest brew you've ever made", I say... BINGO 😂

    • @Kat_Andrews
      @Kat_Andrews Рік тому +1

      You wanna see the new bingo cards. This game is gonna be fun!

    • @ghoppr71
      @ghoppr71 Рік тому

      @@Kat_Andrews Looking forward to it Kat !

  • @binomialhydra1615
    @binomialhydra1615 Рік тому +1

    You need to drink that with some Elios Pizza.

  • @joelthemole3020
    @joelthemole3020 7 місяців тому

    If you want to make fun easy hooch, try 14.1oz Zuko packets ($2.48 locally) and Arizona drinks in 1 gallon jugs ($3.48 locally), most don't seem to have preservatives and the jugs are pretty heavy duty and work for primary fermentation by cracking the lid just slightly so air can escape. Pour out about 1.5 cups out of the jug and put in all 14.1oz of the Zuko packet and some yeast that can tolerate high alcohol with low nutrient like 71B, EC1118, distillers active dry yeast, or if you don't have any other option Fleischmann's, although the end result will be pretty sweet. Mucho Mango combined with Zuko Pineapple or Mango is one of my favorites.

  • @jesseeg
    @jesseeg Рік тому

    Many years ago I made kool aid wine from the unsweetened packets by adding twice the amount of sugar called for and using caked bread yeast lol.

  • @RogerS1978
    @RogerS1978 Рік тому

    With preservetives, in the lab if you can't neutralise it, the second best way is to overwhelm it, so either fermenting it first then adding it or adding more packets could help.

  • @Nudgeworth
    @Nudgeworth Рік тому

    Lol I can't wait to see how this turns out.

  • @peachysrcandgames5824
    @peachysrcandgames5824 Рік тому

    We did a snapple apple wine and it tastes like liquid caramel 2 years later.. no apple to be found in smell or taste but its very good if you like caramel

  • @jimseevers
    @jimseevers Рік тому +1

    The only thing that could have driven this point home stronger is if you used the Ecto-cooler Kool-aid for that neon green toxic waste appearance.

  • @campingout3063
    @campingout3063 9 місяців тому

    im glad you did this video, however id like you to try compare this ith another method. making an alcohol base (water,sugar, yeast) and once its done add the coolaid

  • @devinaugot3017
    @devinaugot3017 Рік тому +2

    I literally just finished a 6 gallon batch of blue raspberry kool aid and it turned out great, little bit of sulfur on the nose but the taste is right on point, was a bit rough to get started, was too low of a ph but I fixed that a few days later and it took off like a rocket fermenting haha

  • @Backdaft94
    @Backdaft94 Рік тому +1

    Just wondering if maybe it would have been more cooperative, had the entire kool aid container not been dumped in. Thinking more powder = more preservatives. Just a thought. May have to give this a whirl as I gre up on tropical punch and black cherry Kool aid

  • @rbhhaner6151
    @rbhhaner6151 Рік тому

    Hey guys.. have y'all made anything from watermelon yet? Love the vids

  • @NoahKainWhittington
    @NoahKainWhittington Рік тому +1

    I am out of Lalvin 71b so I will be attempting this with yeast nutrient, nutrient energizer, and bread yeast. Lets see how this little experiment goes!

    • @CitySteadingBrews
      @CitySteadingBrews  Рік тому

      Are you sure you want to do this?

    • @NoahKainWhittington
      @NoahKainWhittington Рік тому

      @@CitySteadingBrews Do you think it would be better just to make a sugar wine and add the cool-aid powder to it after fermentation?
      I'm pretty good with getting sugar wines to ferment to dryness.

  • @Fusion5669
    @Fusion5669 Рік тому

    Just a small comment before watching the whole video so I might have to edit it. LOL. I have successfully fermented juice with BHA in it before. Time cures all ( at least in my case ). It sat for about a month and didn't do much of anything. Then in the 5th week it took off with a ferocity that caused me to have to put a blow off tube on it. My theory ( no proof ) is that BHA is to preserve it on the shelf and once it is opened and mixed it starts losing it's potency. Similar to how chlorine will evaporate from tap water that just sits out for a while. It took a while but turned out to be one of my best wines in the end. In case anyone is wondering it was V8 Splash Blue Razzberry.

  • @heatherbriggs2609
    @heatherbriggs2609 Рік тому

    Appreciate your videos, they are so helpful! Just curious, have you tried the Brewsy bags? I bought some for shiggles, but I was wondering what your thoughts are on them. Thanks! 🧡🧡🧡

    • @CitySteadingBrews
      @CitySteadingBrews  Рік тому +2

      Nope. Waste of money imho.

    • @heatherbriggs2609
      @heatherbriggs2609 Рік тому

      @@CitySteadingBrews
      I agree, but they say that you can have something drinkable in a week, so curiosity got the better of me. We shall see 😆

    • @CitySteadingBrews
      @CitySteadingBrews  Рік тому +1

      Drinkable /= good, lol.

  • @hammelbreu2059
    @hammelbreu2059 Рік тому +2

    Thanks for the experiment. Until I watched your video, every once in a while I thought about doing a brew with a german citrus crum tea that sitting on my shelf since a couple of years (basically since I decided to live a bit healthier and to loose some weight 😂) . Its ingredient list reads similar to coolaid. I guess I´ll leave it on the shelf 😅

  • @gammaraygaming3306
    @gammaraygaming3306 Рік тому

    Derica's "ooh yeah" was more macho man than Kool aid man 😆

  • @edwardepps5217
    @edwardepps5217 Рік тому +1

    Where did you get that gallon glass jug?

  • @scottdebruyn7038
    @scottdebruyn7038 Рік тому

    "Interesting note of brick wall... Must have been dust from when the Kool-Aid Man came through the wall..." 😏 (Or maybe children's red lips from drinking that sh..tuff!" 🤣)

  • @miyagitonto
    @miyagitonto Рік тому

    New to the channel I watched a whole bunch of videos and I love them. You guys are awesome and master's of your craft. This video has led me to ask this question, does Brian have diabetes?
    I myself have type 2 diabetes.
    Sorry if I am being nosey.

    • @CitySteadingBrews
      @CitySteadingBrews  Рік тому

      I do, yes.

    • @miyagitonto
      @miyagitonto Рік тому

      @@CitySteadingBrews diabetes sucks. I probably won't be doing a cool aid brew though, I'm from Australia. We ain't got no cool aid here. Probably for the best.
      Thanks again I've learnt heaps! LLAP

  • @justinbranson4171
    @justinbranson4171 Рік тому +2

    You guys inspired me to do my first mead which turned out great, and while that was fermenting i got a little creative and did 2 more brews, one with sprechers root beer syrup and another with jolly ranchers. I aged the root beer with a vanilla bean pod and after a bit of sweetening it turned out amazing, i definitely think its worth trying out, keep up the good work i love your videos 👍

    • @RingerDaClown
      @RingerDaClown 7 місяців тому

      I am making a Sprecher rootbeer mead right now. Almost at 2 weeks fermenting. Seems to be going very slow. Vanilla bean pod is a great idea. Did yours ferment slow?

    • @justinbranson4171
      @justinbranson4171 7 місяців тому

      ​@@RingerDaClown I dont remember my brew being slow, i did use a large 6.5 gallon bucket along with the entire jug of syrup. I did 2 abv readings and gave it a thourough mixing each time. What were your measurements for ingredients?

    • @RingerDaClown
      @RingerDaClown 7 місяців тому

      @justinbranson4171 I didn't use the syrup. I used their bottles, which had preservatives. It's going. Just not as quick as I thought. I see lots of bubbles in it.
      I used 112 fl oz of Sprecher rootbeer, and one and a half pounds of wild flower honey. Used red star premiere cote de blanc and 10 grams of fermaid-o

    • @justinbranson4171
      @justinbranson4171 7 місяців тому

      @@RingerDaClown The preservatives could be to blame, hopefully just slowing it down and not adding any funky flavors. Also using soda with already present carbonation might've had an impact although i'm no expert.

    • @RingerDaClown
      @RingerDaClown 7 місяців тому

      @justinbranson4171 I stirred most of the present carbonation out of it. I think the preservatives are the main cause. But seems to be going so, fingers crossed it all works out.

  • @JenniferSmit-xm4yr
    @JenniferSmit-xm4yr Рік тому

    I love watching your videos and have learned a lot about mead making from you in the last few years 🙂.
    Koolaid is quite acidic. I wonder if the acidity could have played a role in inhibiting fermentation. If so, perhaps buffering the acidity might be worth trying to see if that helps it ferment better.

  • @elwinbrake2695
    @elwinbrake2695 Рік тому +2

    Hats off in the ' Oh Yeah' bonus points for the accompanying facial expression... you took me back lol.

  • @drewtusgaming3740
    @drewtusgaming3740 Рік тому

    Sorry im working my way backwards through your videos, i love them all so far. As soons as i read kool aid wine i immediately thought "Mad Dog 2020" 😂

    • @CitySteadingBrews
      @CitySteadingBrews  Рік тому +1

      I think MD2020 is better really.

    • @drewtusgaming3740
      @drewtusgaming3740 Рік тому

      @CitySteadingBrews i think it was my first hangover as a kid, makes me shudder 🤣😂

  • @rodolfoantoniassi4643
    @rodolfoantoniassi4643 Рік тому

    Hi. For few months I have followed your channel, that motivated me to start the different fruit wine making. I have a doubt and I'd very happy if you can help with your experience: after fermentation, my wines usually taste strong alcohol both in nose and mouth feelings. Does this characteristic smooth with age time? My oldest wine is only 6 months age and it is bottled already. Should I expect this alcohol to smooth along the ageing?

  • @oscarmichel7959
    @oscarmichel7959 Рік тому

    Hey guys! I have been binging all your videos and I love them! I have one question: I understand how you use the hydrometer to give the potential alcohol percentage, but how to be sure that you have enough yeast in there to reach that potential alcohol percentage?
    Thanks!

    • @CitySteadingBrews
      @CitySteadingBrews  Рік тому +2

      The amount of yeast really has nothing to do with abv. If you notice, we tend to se either a half packet or whole packet. The yeast you add ends up being a small percentage of the total colony as they multiply.

    • @oscarmichel7959
      @oscarmichel7959 Рік тому

      @@CitySteadingBrews so whatever quantity of yeast you add the potential alcohol of the sugar quantity will be reached?

    • @CitySteadingBrews
      @CitySteadingBrews  Рік тому

      If I understand you right… the amount of sugar determines the alcohol content. Having enough yeast for a viable and strong colony is all you need. More yeast does not mean more alcohol.

    • @oscarmichel7959
      @oscarmichel7959 Рік тому

      @@CitySteadingBrews and how do we know we have enough yeast ? 🥹🤗

    • @CitySteadingBrews
      @CitySteadingBrews  Рік тому

      You put in the amount we suggest.

  • @420brewer
    @420brewer Рік тому

    Cole aid vine!! That is funny😅!! But why not!! I dont drink it😂 haha

  • @coreymartin-bigpoppa1377
    @coreymartin-bigpoppa1377 Рік тому

    I did an unintentional kool aid Wine.
    I made a watermelon wine. I wasn’t happy with the flavor or acidity. So I added a envelope of watermelon Kool aid and it’s been a big hit from all who tried it.
    Tasted just like a watermelon Jolly Rancher!!!
    Good luck with yours

  • @ml.2770
    @ml.2770 Рік тому +1

    You are defined by your choices and actions.

  • @allthingsbethie
    @allthingsbethie Рік тому +1

    I feel like I need to see Tang wine. 😂

  • @nomadjon4465
    @nomadjon4465 Рік тому +1

    I’ll be honest I have thought of doing this… but after watching this that thought was quickly put to death ☠️. Anyhow great video nonetheless very entertaining thanks.

  • @sammyrussell936
    @sammyrussell936 3 місяці тому

    This was worth watching to answer the never ending question.

  • @RebelSon5169
    @RebelSon5169 Рік тому

    I was inspired (humored) by this and my adult son who loves lemon-lime Gatorade. So I made a kilju (CitySteading stylish) with 2 lime and 2 lemon peels. Fermented to dry, ABV 13%, and back sweetened with about a lb of lemon-lime Gatorade powder. The result (still v. young) tastes too limey to be confused with Gatorade. Not …horrible. May soften in time. Tempted to have another go at it, (but lighter on the peels), since I got no other use for the rest of the powder. Plus… it’s silly and fun! 😂🎉

  • @brians_casual_shenanigans
    @brians_casual_shenanigans Рік тому +1

    Wow, that colour looks like something out of a mad scientist's lab... and my diabetes just went ballistic, lol

  • @daigledj
    @daigledj Рік тому +1

    Kinda sad you guys didnt let it keep going until it either stalled or finished. I was curious if it actually would finish or not. Either way I think I might have to try a low ABV version of this just for the novelty.

  • @Quintinohthree
    @Quintinohthree Рік тому +1

    Is there a reason why you'd put a whole pack of powder plus extra sugar in, when the recommended dose is like half a pack, no extra sugar? With all the worry about preservatives, wouldn't a lower starting gravity help prevent overstressing the yeast? You couldn't get a high ABV but dry hydromel territory seems perfectly respectable to me. Would it change your choice of yeast? Maybe there's a very tolerant ale or cider yeast you could use here. Just thinking out loud and wondering what your thoughts are.

    • @CitySteadingBrews
      @CitySteadingBrews  Рік тому

      Og was in the typical acceptable range and we will not ever consume this stuff. Ale and cider yeast won’t do what we needed here. Sure if you want a lower abv you can do many things differently. :)

    • @Quintinohthree
      @Quintinohthree Рік тому

      @@CitySteadingBrews I totally get that, just wondering what could be done to make a well-fermenting brew out of a kool-aid base. Different goals I suppose.

    • @CitySteadingBrews
      @CitySteadingBrews  Рік тому

      I don’t know if that exact product can do it.

  • @edwardcunningham6315
    @edwardcunningham6315 Рік тому

    Now this, on ice, sounds like what I would want on a hot summer afternoon 👍.
    I also grew up on Kool aid and remember dipping a wet plastic spoon in the powder and seeing who could keep a straight face 😂. I think I'd stick closer to the two quart(x2) amount, a whole bottle of mix in one gallon seems like a bit much flavor 😁.
    Keep up the great suggestions, we're loving it 👍❤️🙏
    BTW, kilju wine finally finished on June 22 at 11.47 abv. (Started 6/11/23, at 1.095sg, ended 6/22/23 at 1.010sg, in 7/8 gallon batch).
    I used red star premiere classique yeast and added extra yeast hulls on the 14th because I didn't see any activity. I also shook the bajesus out of it every three days or so ( yes, I've got a bunch of slow relaxing retirement days 😁). I really think keeping it degassed did a lot to keep it fermenting nicely. The taste straight up is almost like watered down vanilla icing and a bite of alcohol, so I added three drops of starburst water sweetener, and I think I got drunk. I remember making the second one 😅 but my wife says I had at least four six ounce glasses.
    Thanks again for all of your great videos 👍🙏❤️

  • @johnnytoy5487
    @johnnytoy5487 Рік тому

    Dr. Strange Brew has nothing on you 👍 heck 🤔 I'm going to try to ferment Blue berry pie filling 🤪 wish me luck 🤞

  • @guommer4161
    @guommer4161 Рік тому

    Ah the death of a childhood on Derica's face 🤣

  • @lisamoore6804
    @lisamoore6804 Рік тому

    Ooooh, would Swedish Red Fish be a flavor possibility? Like add it after fermenting?

  • @alexandercatlin2130
    @alexandercatlin2130 Рік тому

    I tried fermenting a batch of passion tea (used in Starbucks Passion tea Lemonade) and the color dropped out of it. I'd be interested in seeing that done right. (Brewed 3 bags in 1 gallon water, dissolved sugar to 1.1sg, fermented about 2 weeks, 71b)

  • @Carnilon1
    @Carnilon1 Рік тому +2

    Red 40 is a synthetic dye. In Europe products containing it must have a health warning stating that it can cause hyperactivity in children. So yeah, all kinds of wrong 😮

  • @garyz2043
    @garyz2043 Рік тому +1

    You should have boiled the bejevers out of it first to drive off the preservatives. Iv'e done it with a cordial type drink and it ferments just fine.

    • @CitySteadingBrews
      @CitySteadingBrews  Рік тому

      Boiling doesn’t get rid of preservatives.

    • @garyz2043
      @garyz2043 Рік тому

      @@CitySteadingBrews If it's potassium metabisulfite and potassium sorbate it does.

    • @CitySteadingBrews
      @CitySteadingBrews  Рік тому +1

      It was neither of those.

  • @keithmcauslan943
    @keithmcauslan943 Рік тому +1

    That initial color reminds me of Tomato juice.

  • @EthnobotanikFAQ
    @EthnobotanikFAQ Рік тому +1

    What do the yeast hulls do exactly?

  • @BobsYourUncle429
    @BobsYourUncle429 7 місяців тому

    I recently sent you a letter about something similar. I tried this with an old family recipe using Tang and Sweetened Iced Tea with lemon mix, spiced with ground Allspice, clove, and cinnamon. Scoop some in a cup and serve hot or cold. Added enough for a gallon of each. SPG1.070, yeast nutrient, and RS Cuvee. Nothing happened for 24hours, checked the PH and added 1tsp baking soda. Went crazy and is still fermenting after 9 days. Will spice in conditioning with Brian's group of spices. Then force carb. We'll see.... What could be used instead of the powers and get the similar orange and teas flavors?

    • @CitySteadingBrews
      @CitySteadingBrews  7 місяців тому

      Tang is such an artificial flavor... I don't know of anything that would naturally give that flavor. I mean, it's fake orange so you can try orange maybe.

  • @frogjunk
    @frogjunk Рік тому

    I have a lot of flossing sugar. I have wanted to try making something out of it. This may help ..

  • @keithmcauslan943
    @keithmcauslan943 Рік тому

    When I read Jack Kellers book he did suggest cleaning some fruits off with Potassium Sulphate, then waiting 24 hours. THEN add the yeast. I wonder if you added the water and fermaid O waited 24 hours and then added yeast if you would have had better results. This would let the preservatives dissipate out first, oar at least reduce the amount of them.

  • @mike06422
    @mike06422 Рік тому

    Having Capri-Sun in the house instead of Koop aid, for the boys, I’ve constantly thought how it would be if turned into wine….

  • @lesliemasters6548
    @lesliemasters6548 Рік тому

    I have a question not about this video, but a question nonetheless. I had made a mango applewine just out of fruit juice. I wanted to stabilize it before bottling and use potassium sorbate and a campden tablet. Now I feel like my wine is bitter. Is there any way to fix it?

    • @lesliemasters6548
      @lesliemasters6548 Рік тому

      I should specify that prior to adding the potassium and campden, I really enjoyed the flavor of the wine and it wasn't bitter at all.

    • @CitySteadingBrews
      @CitySteadingBrews  Рік тому +1

      Sorry, have never used those to stabilize.