KOOL AID WINE Experiment: Epic Win or Total Disaster?
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- Опубликовано: 8 сен 2024
- Get ready for a wild ride as we embark on the ultimate KOOL AID WINE experiment! In this thrilling video, we take the classic childhood drink to a whole new level and attempt to create a homemade wine using KOOL AID. Will it be a sensational success or an epic fail? Join us as we mix, ferment, and taste-test our creation to find out if this idea was a stroke of genius or a catastrophic mistake! Prepare for unexpected twists, hilarious reactions, and an unforgettable journey that will leave you on the edge of your seat. Don't miss this City Steading Brews adventure - hit that play button now and witness the KOOL AID WINE Experiment like never before!
Ingredients:
19 oz Tropical Punch Kool-Aid Mix: amzn.to/3JxDoDI
1 lb Sugar
Water
3 grams Fermaid O: amzn.to/42Z11M8
1 Packet Lalvin 71B yeast: amzn.to/3r5zlYF
Additions:
1 teaspoon Yeast Hulls: amzn.to/3NLJ9A7
.79 grams Diammonium Phosphate: amzn.to/42YbeIL
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Scale: amzn.to/3piRQbR
Stainless Steel Funnel: amzn.to/3CJomXC
1 Gallon Carboy with Airlock: amzn.to/3CLhglp
Star San: amzn.to/3CKrhzd
Solid Bung: amzn.to/3JuMrFk
Hydrometer Kit: amzn.to/3XsWtga
Baster: amzn.to/3CN00wa
Belgian Tasting Glasses: amzn.to/46eminY
Mini Scale: amzn.to/43YfgSH
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#koolaidwine #fermentedkoolaid
The real benefit of today's Kool Aid Wine video is this. I will never again feel sheepish while walking through the grocery, looking at something on the shelf, and thinking "I wonder how that would ferment".
We aim to please.
Derica went from oh yeah to oh no😅
LOL, totally.
Thank you both for your service. Making the tough choices so we don't have to... 😂
Lol
Make a popsicle out of it??
Thanks, Kool aid was invented in Nebraska. My home state
Not a horrible idea!
For once, I have absolutely nothing to say in the comments. I'm not "Kool" with this experiment. 🤢 😷 🤢
I'll stick with my over-sugared kilju and the unsweetened Kool Aid packs. 🙃
That’s what I have seen done on other RUclips channels
Brilliant solution!🍻
thats what I was thinking while watching this
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 😂
Oh dear… ex-lax wine…
Although… it might be an attractive concept for people suffering from constipation. 😂
So, you got a Hawaiian Punch to the gut, eh?
Brian is definitely from the Northeast. We crushed Kool-Aid as kids!
Yup!
Probably quicker and cheaper to go get a bottle of Mogen David 20/20 😂
You just took me back lol but you know what they say about grocery shopping vs going out to eat?
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.
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. 😂
Another weird idea use the unsweetened Kool-Aid and honey Kool-Aid mead
*Brian moves there fermentation vessel moving the funnel*
*Derica* "Why? Why?"
*Me* "Whyyyy? Delilah!"
Lol
Ohhh, oh...I see Malibu on the shelves - YEAH!
Like how you switched to the red towel the second time you took a reading 😂
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!
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
Well done with the "OH YEAH!!"
Earlier me : "shaped like a pitcher" Right now me, after thinking about it :"Nah, the Kool-Aid man WAS a pitcher!" 😂
I love it when you try brews that I would NEVER think of trying. Luv you folks. 🙂
She gave me memories yelling ''oh yeahhh!" from all the 90s ads lol
I made a sugar wash and added grape crystal lite after. Came out pretty decent. Purple passion.
My husband and I grew up on Kool aid. I think I'll give this a try for funzies.
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.
My family grew up on the grape kool-aid. I bet my younger brother (32 now) would enjoy the heck out of this. LOL
Took that kool aid like champs. Let's cross that one off the bucket list.
Agreed.
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
I made a sugar wine, fermented dry, backsweetened with sugar and added kool aid for flavor after fermentation. It was delicious
One of my favorite Kool aid flavors
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.
It's possible.
28:21 Derica saying ‘bless your heart’ to Brian…
One of my boys asked just about 3 days ago if kool-aid could be made into a wine. I said ‘maybe’ but we both watched this and said ‘no’.
Lol
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
Derica's "ooh yeah" was more macho man than Kool aid man 😆
I’ll tell her to work on it for next time…
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"!
I once made Ribena wine, it tasted bad after fermentation but after three years in a bottle it tasted like port wine with dates.
You guys are so wicked Awesome, and funny please have a grand day.
Thanks you too!
FYI - Red 40 is made as a petroleum biproduct, not bugs.
That’s so much better, lol.
"crack for yeast"
that would explain why my bochet is so active when degassing gently 🌋
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!
That color reminds me of my fruity pebbles acerglyn. Tasted kinda weird but wasn't bad.
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.
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.
fun videos. very cute time you have together and also informative to many, including me. Thank you.
Derica, you crack me up! Oh yeah!
"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!" 🤣)
In honor of the "weirdest brew you've ever made", I say... BINGO 😂
You wanna see the new bingo cards. This game is gonna be fun!
@@Kat_Andrews Looking forward to it Kat !
Should call brew days like this "College Brews", though "Soldier Brews" would also work....because no one but a young kid is going to try this...LOL
Kudos to you for being willing to try whacked things and corrupt our youth at the same time. Someone has to! 😂
Edit: I am now waiting for my son to tell me about his Kool-Aid brew. Cuz he will. Your fault. LOL
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.
Well, that would just be over the top, lol.
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 😮
I might try this. One thing I have started doing is adding all my dry ingredients at the same time. Yeast and nutrient too.
Ah the death of a childhood on Derica's face 🤣
I feel like I need to see Tang wine. 😂
Lol I just felt my blood sugar shoot up watching this. Interesting video to see how it worked. Lol fortifying makes everything better.
You need to drink that with some Elios Pizza.
You guys should attempt a Mexican fermented drink known as Tepache aka fermented pineapple
Hats off in the ' Oh Yeah' bonus points for the accompanying facial expression... you took me back lol.
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.
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.
Cole aid vine!! That is funny😅!! But why not!! I dont drink it😂 haha
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.
Wow, that colour looks like something out of a mad scientist's lab... and my diabetes just went ballistic, lol
That's some trailer park stuff right there.
gave you a thumbs up just for the OH YEAH lol
Thanks!
It's a good thing we knew nothing about fermentation when we were kids
A 31 minute blooper! 😂😂😂
(Crashes through wall) OH NOOOOO!
You should try making a traditional mead then adding the Kool aid and honey to back sweetin
Blue raspberry could be awesome
Doing gods work! Great video
Lol I can't wait to see how this turns out.
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" 😂
I think MD2020 is better really.
@CitySteadingBrews i think it was my first hangover as a kid, makes me shudder 🤣😂
"Look at that color! Banned in most of the industrialized world but for some reason not in North America!" Edit: that color is not from beetles. It's straight up industrial chemistry blue 1 and red 40. That preservative (BHA) is also rather suspect.
Yup!
A valiant effort.
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….
This was worth watching to answer the never ending question.
Hmm?
That initial color reminds me of Tomato juice.
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
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.
Very likely. :)
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!
Glad to help
Ta ta taaaaaaaa !!🎵🎶
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.
Red 40 is a petroleum product so not crust beetles but a natural red dye is carapace of beetle
I started out using DAP and still use it today. Yeast nutrient really helps overall but a little DAP helps out :).
Not my favorite thing to use. Only did it as a hail mary here.
It’s not something we want in our food. Just personal preference.
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
Maybe!
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
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!
you can yeast bomb it. dump 1/2# bread yeast into it. it may overpower the preservatives and finish most of the sugars off. I had to do that in a brew when I didn't realize it had preservatives in the dried fruit I used. it does work well if it works or it all falls out. but you may want to move it to a bigger container first haha.
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! 😂🎉
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!
Are you sure you want to do this?
@@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.
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
You should have made a sugar wash then added the koolaid powder at the end
That's what we said at the end.
You are defined by your choices and actions.
Pardon?
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.
Soda won't ferment either, well the sugar you add will the rest of the sugars won't ferment.
Used dap one time and had to use a blowout tube after 2 days.
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
Likely no due to legal reasons.
Do you think it woiukd have been "easier" to just use the kool-aid packets? As always a great video :)
Not sure it would make a difference.
@@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 :)
I'm sure you've been asked several times already, but what do you think would happen if a person were to ferment "simple syrup?" (Kilju) Basically the sweetest water you could make, gravity off the chart, let some 71-B go as far as it will, then use extracts to flavor afterwards? I got some of the peach extract on your recommendation so I can try flavoring a bottle of mead for my wife (she likes peach, I don't as much, lol. I'm a blueberry and strawberry guy).
Gravity off the chart? It would stall.
@CitySteadingBrews so if there is too much sugar, the yeast start to get cranky? That's good info for the toolbox. Thanks!
The dude who runs the channel Still It fermented and distilled Kool-Aid. As I recall, it wasn't exactly something he'd drink again.
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.
Boiling doesn’t get rid of preservatives.
@@CitySteadingBrews If it's potassium metabisulfite and potassium sorbate it does.
It was neither of those.
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.
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 😅
What do the yeast hulls do exactly?
They provide some nutrients for the yeast.