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I am Fermenting Kool-Aid!

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Tomthebrewer

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Joined: Mon Jan 17, 2005 3:12 pm

Location: Southern Illinois

Post Mon Jun 27, 2005 8:05 pm

I am Fermenting Kool-Aid!

That's right, Kool-Aid!

Recipe:
4 Packs of Strawberry Kool-Aid
2 lbs of Sugar
Yeast Nutrient
2 Gallons of water
1 Pack of Muntons Dry Yeast

O.G.: 1.043

I finally found a use for my old Mr. Beer Keg!
I made it Sunday and I had fermentation this morning.

Has anyone ever done this before? Any idea what it will taste like?
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Klein

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Post Mon Jun 27, 2005 8:15 pm

I know it's been done many times because I remember reading about it. Now don't ask me where because I don't remember. You will have to let me know how it tastes!
"All my life I've had just one dream...to fulfill my many goals."
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TylerDurdinUMD

Post Tue Jun 28, 2005 7:09 am

I tried fermenting Tang one time. It did not come out well. The orange coloring grouped up and turned into a stringy mess, and the fumes were horrid. Not really sour or rotten, just horrid. Perhaps I had it go bad, but I just couldn't take it (and I've drank some nasty stuff in my day). I couldn't even manage to taste it. I dumped it out.

But good luck all the same. I think I've also read about Kool Aid wine, with a more positive story.
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Brewer Tom

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Location: Hudson WI

Post Tue Jun 28, 2005 8:49 am

Do a search for wine coolers and author Beth. Beth fermented some a few years ago.
Have you searched this forum for an answer?
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Curt

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Location: The woods of northern Minn.

Post Wed Jul 06, 2005 9:43 pm

Tom,
How is your hard Koolaid comming along?
what's brewing; 9gal fresh pear 5gal rasp jello 5gal. choke 12gal. mixed apple 6gal. wild grape 3gal. elderberry 6gal. amarone 6gal. sauv blanc 4gal. blueberry 2nds
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Tomthebrewer

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Location: Southern Illinois

Post Sat Jul 09, 2005 12:07 pm

Tom,
How is your hard Koolaid comming along?


Sorry for the late reply. It is coming along nicely actually. O.G. is down to 1.005. It is starting to taste wine-like. I'm going to rack today and add some Splenda. I want it to taste more like a wine-cooler and less like wine.

On a side note, I've decided to let the strawberry wine sit as long as it needs. Years, if necessary.
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Tomthebrewer

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Posts: 1933

Joined: Mon Jan 17, 2005 3:12 pm

Location: Southern Illinois

Post Fri Jul 15, 2005 5:38 pm

Bottled the Killer Kool-Aid today; It fermented down to about 1.00. I add Splenda to sweeten it. The taste before carbonation reminds me of a wine cooler.

Up next, 1 Gallon Blackberry Wine.
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PNW Smoker

Post Tue Aug 23, 2005 11:33 am

Tom the Kool Aid is a great one. I'd like to try it. Can you detail out the process for me a bit.

Fermenting tempatures and such.

I've only brewed beer so if you have any specific things I should know before giving it a go I would appreciate it.

Josh

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