The sour powder on those candies is malic acid - the acid you find naturally in apples. You can get pure malic acid online; just be careful with how much you use, because its quite potent!
Hell yeah, I'm definitely doing this one, I plan on doing one for each jolly rancher flavor too, I did a take on lemon mead using lemon juice some lemon drop candies which is still going for me. Love the experimenting aspect of homebrewing!
@@melissiandre4280 I very much want to do a blue jolly rancher wine, I'll probably do raspberries with it tho to help with the fermentation since jolly ranchers are super Artifical
PEACH RINGS! 🍑 Jawbreakers, Wintergreen (mint - be gentle this flavor is huge) Mentos Coca-Cola tic-tacs I like the idea of looking at odd sources for flavors that either don't survive, or just go nasty, in a fermentation - and trying crazy things - just for the fun of having it around and bringing it out for the fun of it.
Thanks. So interesting to see what you come up with on your should it be a mead. I just bottled a caramel extract mead. Made with homemade extract. Came out to 13% abv. Had a small get together for tasting some of my concoctions. The caramel mead was a rather mellow tasting flavor. 😋.
I've learned so much from this channel! My first batch of cider was only like 5% My last batch after using like... a hydrometer... I got 10% I'm going for an 8
Interesting. I was thinking about being weird and making a mead using butterfingers but my research told me it'd need to age for possibly 3 years before it wasn't disgusting (or was it that it'd always be nasty?). As I plan to move within that time, didn't want to deal with that. Some day!
You can try to stop it while it's fermenting by cold crashing (putting the mead in a not quite freezing place to halt the yeast fermentation) and then racking off of the yeast and stabilizing with potassium sorbate and metabisulfite. Or you can let it finish fermenting and then stabilize it!
I had an apple cider once that was hopped, and it was wonderful. Do you think that the right honey, matched with the right hops could be a good experiment?
Interesting, wonder if the sediment was gelatin of some kind. Gotta say thinking it should be the " mad scientist mead." Lol instead of should it be mead.
. 098 Sometimes you will get gravities to drop below 1.000. This is because straight ethanol has a SpGr closer to .800 than 1.000. This just means your yeast were really hungry and made more booze for you.
Yeah I’m not sure what went wrong. I wanted to capture the watermelon flavor and thought this was a good idea. Initial tasting had very good flavor, and now it’s gone. Might just need to go with artificial flavoring and restarting.
I was completely amazed at how this turned out. This was good and interesting to say the least.
It was so fun to have you try it!
The sour powder on those candies is malic acid - the acid you find naturally in apples. You can get pure malic acid online; just be careful with how much you use, because its quite potent!
Wow! I’m amazed. When you started I was thinking ‘no way!’ But it actually turned into something way better than expected!
Hell yeah, I'm definitely doing this one, I plan on doing one for each jolly rancher flavor too, I did a take on lemon mead using lemon juice some lemon drop candies which is still going for me. Love the experimenting aspect of homebrewing!
I want to make a “wine” from blue jolly ranchers. I saw it online and I want to make it just so that I can serve (tardis) Blue Who Kilju 😂
@@melissiandre4280 I very much want to do a blue jolly rancher wine, I'll probably do raspberries with it tho to help with the fermentation since jolly ranchers are super Artifical
I wonder if some of these candies have pectin in them - might be worth tossing in some pectic enzyme and see if it helps.
PEACH RINGS! 🍑
Jawbreakers,
Wintergreen (mint - be gentle this flavor is huge)
Mentos
Coca-Cola tic-tacs
I like the idea of looking at odd sources for flavors that either don't survive, or just go nasty, in a fermentation - and trying crazy things - just for the fun of having it around and bringing it out for the fun of it.
Thanks. So interesting to see what you come up with on your should it be a mead. I just bottled a caramel extract mead. Made with homemade extract. Came out to 13% abv. Had a small get together for tasting some of my concoctions. The caramel mead was a rather mellow tasting flavor. 😋.
Kuhnhenn BC in Warren, MI did a Sour Patch Kids mead a few years ago.
This is a super interesting one! It's 2 journey's in one, both how will the mead turn out and how will the candy break down in fermenting :)
Love these - I think I'm going to make a cotton candy wine soon.. once I can find cotton candy grapes ;)
24 pkgs (3.5 oz ea) Got it!
BTW should “Bit O Honey” candy be a mead?
Thank you for taking one for the team
Sounds tasty (: I wonder how a Sour Gummy Worm mead would be. Starburst sounds good too!
I've learned so much from this channel! My first batch of cider was only like 5% My last batch after using like... a hydrometer... I got 10% I'm going for an 8
Interesting. I was thinking about being weird and making a mead using butterfingers but my research told me it'd need to age for possibly 3 years before it wasn't disgusting (or was it that it'd always be nasty?). As I plan to move within that time, didn't want to deal with that. Some day!
Oh man, I have no idea on that one! It definitely sounds like a challenge! Haha
Hi i have been watch a few of your videos and they have been very helpful! but i have a question, how do is stop my mead from carbonating
You can try to stop it while it's fermenting by cold crashing (putting the mead in a not quite freezing place to halt the yeast fermentation) and then racking off of the yeast and stabilizing with potassium sorbate and metabisulfite. Or you can let it finish fermenting and then stabilize it!
should kosher dill pickles be a mead?
😂
I had an apple cider once that was hopped, and it was wonderful. Do you think that the right honey, matched with the right hops could be a good experiment?
Oh absolutely!
Interesting, wonder if the sediment was gelatin of some kind. Gotta say thinking it should be the " mad scientist mead." Lol instead of should it be mead.
What size were your SPK packs? Were they the 2oz or 3.5oz?
They were the 2 oz bags!
Doesn't adding the honey to the hot water kill the beneficial bacteria in the honey? Is that ok?
You don't really want the bacteria from the honey!
Hold on… bear with me….. “Oaked tootsi roll”
I would avoid it due to additives in the sour patch stuff. But i applaud the imagination!
Oh I love sour patch watermelon candy..
I need help what do you call the line above 1.00 or 4 below .99
. 098
Sometimes you will get gravities to drop below 1.000. This is because straight ethanol has a SpGr closer to .800 than 1.000. This just means your yeast were really hungry and made more booze for you.
Next you need to try one of those novelty 5 LB gummy bears
Oh man!!
Is Jolly Rancher mead next?
I haven't started one but that sounds fun!
2 words: Werthers Original
Ooh, that sounds fun!
Was there a candy sale or something, haha?
Nope! Just a curiosity!
I still can't answer the question if this should be a mead. But regardless, it is a mead after all!
I started a watermelon jolly rancher mead mid February. I tasted it yesterday and it’s turned real sour. :(
That’s odd! They just have a lot of acid in them!
Yeah I’m not sure what went wrong. I wanted to capture the watermelon flavor and thought this was a good idea. Initial tasting had very good flavor, and now it’s gone. Might just need to go with artificial flavoring and restarting.
Unwrapped? Are you sure you need to do all that? :-p
No but watermelon mead. It would be amazing or not.
How about can kool-Aid be a mead
You melted down the kids? The horror!