Don't Drink The Kool-Aid . . . Ferment & Distill It!
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- Опубликовано: 24 фев 2022
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All right chasers today we are fermenting and distilling kool-Aid. Why? Because this is meme spirits!
The main spirit I am making is based a fermented Cherry Kool-Aid wine that is then distilled sweetened with some more kool-aid added.
But I also experiment by just adding kool-aid flavouring to vodka. Both cherry and grape.
Which one was worth the effort?
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This will not change the price for you at all, But the seller will buy me a cup of coffee if you purchase from one of the links. Choice eh? 
Хобби
Here's a weird one, do a whisky but with ALL the grains. I mean wheat, corn, rye, oats, rice, barley, and maybe even quinoa or whatever else you can get your hands on. And do it in equal parts. Would it be good? Probably not but it would be a good starting point for tweaking ratios to get something awesome.
It would either be interesting or more likely it'd be terrible. The way to see what grains would work and work well together is research what grains can't go with which. Wouldn't have to make a terrible liquor, there's a lot you can research about brewing and distilling before making your product. If you ever get into it definitely don't make anything without hours of research and hundreds of dollars of preparation.
@@ianthescientist8827 that's not how you innovate something though and a tiny bit of off taste can make something better as a whole
@@ianthescientist8827 you dont need hundreds of dollars to brew, ive made mead and wine several times now, and ive never spent more than $50 on any batch
@@camytay I have made it for 2.49 but then it’s a recipe I got from my time in prison. It does the job tho 😉
@@scottcarter2914 so once out of prison, instead of buying some booze, you went and bought the shit to make toilet wine?🤣 Legend
What happens is the calcium phosphate attaches itself to the outside of the yeast cells and stops the yeast multiplying. However there is a finite amount of the phosphate and once it has coated the original yeast, you add new yeast which stays free and is able to do its thing
I wondered if the first pitch was basically trapping the preservative in some way. Thanks for the science!
Good info, thanks.
@@BeardedBored I've been seeing your stuff everywhere ...maybe it is a sign.... I am gonna subscribe
Could an initial double pitch of yeast solve that problem?
No. You have to let the initial lot get dealt to to use up the phosphate before the additional is added
Important note, the jar of cool aid and the pack are different. The pack requires sugar where as the jar is meant to be an all in one drink mix so the sweetener is in it already.
Should we add the sugar before the fermenting and distilling process?
@@kerifreestylesandmusic7524 yes
The sweetener in the jar stuff is usually some sugar and a few artificial sweeteners
@@valkyrie4Ok the answer is no. We can't hit 1000k subs with no videos.
Book worm that's what i was going to say. There 2 totally different animals slash ingredients.
The packet of Cherry you're using is unsweetened flavoring only. The grape tub/jar powder is sugar-free, pre-sweetened mix. It has a sugar-free sweetener in it that the cherry doesn't. You're probably tasting the phenylalanine in the Grape mix.
ok
This is meme spirts. Stop with the semantics.
This is MEME spirits
Hahaha! You used my suggestion! I'm glad you did this video because I had no idea where to start. And you used the Air Still...which I just happen to have : )
I personally have had great luck doing fruit ferments with K1V-1116. It's got a high alcohol tolerance and really let's the fruit shine through in terms of flavor.
I'd love to see you make a distilled spirit from a homemade Aztec Cacao Wine.
Always love it when you do meme spirits. Regular alcohol is great and fun to learn, but the meme spirit experiments are just so interesting.
I make a lot of homemade wine, been doing it for a few years now.. About 2 years after I started I found Red Star Premier Cuvée Champagne yeast and haven’t used any other kind of yeast since..
I haven’t found anything that it will not ferment, ferment fast, and ferment dry to anywhere between 15%-18% abv.. You should give it a try.. You won’t be disappointed..
Hey dude, just wanted to say, this is the first video I've ever watched of yours, I'm not in the home brewing/distilling community or anything like that and your merch was SO cool I immediately bought the shirt just because it's one of the coolest graphic tees I've ever seen.
You've really done an excellent job.
Love this community. Running a vinegar cleaning run now on my first Still. Thanks for the knowledge and fun guys
The first run is so exciting. Good luck, brother.
Good luck it’s a hobby that you can definitely run down the rabbit hole fast with.
itS crazy fun but once i drank to much were it burnt my throat could drink eat for 2 days
@@richardgarcia6169 sheesh how over-proofed was it to do that?
Really enjoying the Meme Spirits. Sometimes you just gotta play around.
Yes, love it when just playing around can enhance a drink.
Its definitly a nice break to do something like this
Something I might try myself but you should definitely try....Donuts. Blend up a bunch of glazed donuts, add some amylase or some malt and ferment. I'm curious what flavors would come through. Would probably get a good yield too.
turning kool-aid into wine is a classic hobo trick
Enjoyed your video. Distilling and flavors are both parts of Chemistry. And, trust me on this, chemistry is definitely an experimental science. Not to detract from your fun but, I would be surprised that calcium phosphate would interfere with fermentation as it is also used as a fertilizer. The problem might be that it buffers the fermentation mix at a slightly alkaline pH. Try adding a tiny bit citric acid to get the pH down to below 6.
I am in camp cherry. The flavor you got in distillation might be benzaldehyde which is a major component in cherry flavoring. Its boiling point is higher than water so I would expect it to be carried over more in the tails rather than the fore cuts.
Please keep the videos coming.
Ahh another chemist I see ...
I'm on Team Cherry, here.
Grape is fine, but a little overplayed here in the US. Cherry is tart and sweet and fresh.
yup, cherry all the way...
Grape is better "warm", cherry us better cold.
@@JosephSmith-lm4ri I'd buy that explanation.
@@SamwiseOutdoors I'm just running off experience with that. Just something about the two and their differences makes this interesting to me).
I miss Lemon Ice. Would have been awesome for this. hahaha
Love these experiments, so cool to see how and what flavor pulls over.
Was the grape cannister pure Kool-Aid mix? I've only ever seen that packaging come as a pre-sweetened mix that you just add water to. Might explain the "candy"ness.
Yeah that grape already has sugar in it
Grape just needs water
Scrolled for this comment. No need to add sugar to the large plastic containers. Just the small envelopes.
Yeah the grape comparison is invalid.
Top notch communication skills. It’s a breath of fresh air to watch a RUclipsr that can say exactly what’s on his mind about a complicated subject in a totally digestible manner.
Can you really eat it? That sounds delicious.
I find that while EC1118 is a good powerful yeast, it does not contribute a lot to the flavour hence champagne yeast. A good wine yeast especially with the grape flavour would be K1V 1116 or 71B 1122 . I believe it would contribute to and lift flavour and aromatics
71b (71 beast) dose great with the ites problem as it's a rather robust yeast.
Jesse, from my understanding it kicks again because the "ites" or "ates" have been used up by the yeast. Similar to h2o2 breaking down organic matter. It oxodizes and breaks into water. Im loving the new meme content. Its really nice to see new stuff.
Loving the meme spirits, my favorite kool-aid is tropical fruit!! Going to have to try this one!!
We used to ferment sugar water in college and add kool-aid to taste. It was pretty rough stuff, but super cheap to make.
can you tell me the process of how
was it the same as like fermenting grape juice
@Brodie Alcantra we would boil up 5 lbs of sugar and dump it into a 5 gallon glass carboy. Pitch with champagne yeast, attach a blow off tube and wait until it quits bubbling. Usually a few weeks.
My grandfather was a drunk at times, in his life. We lived in a dry county (and it still is today), and ole Peas. Still needed a drink. He made a still from a big pressure cooker. He taught me, at 10 years old to make moonshine. We used sweet feed for horses and Karo dark mixed in the sugar. We used ice cream buckets frozen to drop into the worm so we didn’t need running water. We literally carried it into the woods in jugs. Give it a try.
You could do the same thing with Tang. I used to love that artificial flavour of oranges when I was a kid.
Yeah, that weird chalkiness is nostalgic.
Send it!
I really like mixing tang and tea (a little weaker than the concentration called for on the instructions).. After watching this, I was reminded of my time in a village in Alaska. It was a dry village, so the natives would order cases of Vodka from Anchorage, and you named what seemed to have been the prevailing mixer of choice (everything in the grocery section was extremely expensive due to having to be flown in, and so my assumption is that the price on actual Orange juice was a little too spendy).
The reason the Cherry vodka mix was more citric acidy was because you used the package of cherry flavor and simple syrup. The Grape vodka mix however you used a Drink Mix, which already has the appropriate amount of sugar in it, so by adding the simple syrup on top of it you over sweetened it. It's possible you would've gotten more citric acid on the grape vodka had you not added any simple syrup, but you definitly would have had you used a grape flavor package.
Also, I loved how much you said "Muppet" in the video lol. Great watch.
: my homeade honey mead recipe.
gallon /half gallon glass jugs
:2/3 pounds of honey/1/2-1 gal.-
:strawberrys
:raspberrys > all mashed
:blackberrys
:2 bananas chopped or sliced
:Blueberrys
:Pineapple
:Grapes-for fizz
And water to 1/3 from the top for expansion
:Yeast 2-3 tablespoons.
Mix well and let sit for 3-5 weeks in a cool dry place (I stored in the bottom back of the fridge)
And mix daily or as much as you feel necessary trying to keep the contents that float to the top mixed.
When the berries and the fruits start to Brown when they're floated to the top it's time to skim and then separate solids from liquid. Bottle and enjoy.
I love all your stuff, thank you for giving me an outlet for distilling without having to break laws in my country.
I don't enjoy alcohol myself but I still love the channel. Go figure lol, great content 😁
I made kool-aid wine when I was 6 years old and put it in my thermos for lunch in school... I might have to revisit the kool-aid thing. I use corn sugar for my sugar washes.. tastes better!
I wish I would have had one of those distillers when I was a kid - I had to use an drum barrel as the mash hopper - I used watermelons and apples instead of corn - it cut down the added sugar to zero. it was great grandpa's design & recipe - best side hustle ever.
i like when he makes the point that hes making this presentation his way. he doesnt need advice on how to make it correct or what he should have done durring the presentation.
An acquaintance of mine once tried mixing TANG "Orange Flavored Drink" powder with Vodka. He called it "ZIP-TANG" in reference to the Coyote and Roadrunner cartoons. It was horrible. LOL!!
Mix it with moonshine and you could call it “moonshot” the after hours drink of astronauts or cosmonauts. .
I heat up the wine before putting into the pot still (I have the same one) and it takes only about 30 minutes to start dripping. Without preheating (maybe 120-130 degrees) it takes about 1 1/2 hours to start dripping. Thus you save about an hours time.
I also have the same still. Mine starts to drip at an hour. Thanks for the idea.
What still is this?
I use a 55 gallon plastic drum and put a box fan on top of a board on top of the barrel with a filter in front and a water pump to keep the water circulating thru the cooker. I wired a tube to the top of the filter with holes in the side of the filter for the water to return to the barrel. It works great.
I really enjoyed your approach on this, I've done something in the same spirit and had fun results. Coming off a bottle of makgeolli I'd made, I used the leftover yeast from the bottle after drinking and let it eat some koolaid. I too had to take another batch of yeast and drop it in to get full result. Then distilled in the same type of tabletop unit. I had the same experience with the yeast pulling the color and some flavor out of suspension. The final product was a lot like you described. I didn't think to double down on the powder in the 2nd and third steps. Malty, beerlike and yeasty. Excellent! Always have fun!
Hilarous I got recommended this after watching a guy make rot in a bottle. His name is CobraJFS, and what he's doing is genuinely dangerous. It's cool to see it done properly.
I'll just say he mixed it all in a used plastic juice bottle (the juice, bread yeast, fruit, peanut butter, and, of course, bacon bits, oh, and a entire jar of honey, and five+ cups of sugar). This isn't a joke; he did it all on film on YT. He isn't doing it as a joke either it's horrific.
Imagine if he sees this video TMDWU
New to the channel, came for the alcohol staying for your laugh. Amazing 😂😂
Welcome :)
this may be one of your best vids mate i refer back to it all the time for recommendations
I love your content. It's always creative and new.
I don't distill. It's illegal where I live and I know nothing about it.
I still love watching your videos. They are my comfort food...
Consider moving. ;^)
@@TheWarrrenator or a life of crime!
Illegal? Where do you live?
@@linuxgood8023 Denmark
This is awesome. I want one of these raw little stills so bad. I’d probably go freaking crazy destilling everything in sight.
I bought mine for 120€ on wish. The cheaper the better since the "water only" kind(with the vent hole in the coil) is more expensive to produce.
2:32 the part of me that insists my hands remain clear of any stickiness, cringes at the thought of your arm on the jar. Thinking of the sticky mess that was me attempting to make a dry mead 😅 I need a shower. Thanks for the video, funny to think I'm watching you do something illegal where i live.
Just got my Into the AM delivery and the shirt is BADASS!!! I got a few and haven’t worn them yet, but these are my new favorite shirts. ❤️
What size did you order?
I'm now deeply curious how well this translates to a full blown soda, such as Voltage Mountain Dew?
Baja Blast! HAHAHA
Probably 🌋
I've made them voltage tastes the best of all Mt dews. E118 is very good for getting over preservatives.
Love the meme spirits! Maybe as an experiment you could do a sugar wash (or full grain) to see how different yeasts affect the final product…
The reason stuff with preservatives ferments after pitching more yeast when it stalls is that the preservatives bond to the yeast to prevent fermentation, but if you have more yeast than preservative, there won't be enough preservative to stop all the yeast, and then the yeast that isn't affected will replicate and ferment as normal with the preservative out of the way. And remember, manufacturers don't want to add more preservative than is necessary, so they're not accounting for you actively trying to ferment their product when they decide how much preservative to use. If you have any other questions, just ask. Even if it's not about fermentation. I know stuff. Be good, folks!
That honesty is refreshing
Have you ever considered fermenting chia seeds? I'm sure it would take a HUGE amount to make anything out of them but I couldn't find anything about anyone brewing chia whisky. Just a thought.
Are you sure the taste isn't artificial sweetener... I found that kool aid minus the alcohol has that after taste of sweeteners as appose to sugar... even though I added sugar to the kool aid
Myself, I have made lots of wines and what they call here hooch or jailhouse kool-aid.. I have not really did a true distillation, I am trying to learn more first.. I have a fruit wine I make and a friend who does distillations said it should make a great spirit.. This is my recipe if you want to try it, that would be cool, I would love your opinion on how well it should distill.. I take 1 pound/part strawberries: 1 pound/part yellow Georgia peaches: 1 pound/part granny smith apples: 1 pound/part cantaloupe (very very ripe) 1/2 pound bing cherries (I prefer them all to be frozen, they mash better) 1/2 gallon Welches grape juice, sugar as needed water as needed to make 2 gallons (by volume) I try to make sure they are all at peak freshness just to the point of being to ripe to eat, I rinse then cut up small, freeze for at least a week, then thaw out prior to making, When I add my yeast the mash's temp is between 60 (f) & 70 (f) degrees.. I use a good wine yeast I add sugar as needed to get a good starting gravity.. Oh I also get a large navel orange fresh (not frozen) add only the juice & zest from it.. It seems to take the unwanted bite out, if you know what I mean, It, for me takes about 2 weeks to ferment and is sweet and very pleasant tasting, now since I do wine I continue to ferment then rack several times over 6 month period and add sugar a few times to keep it sweet and not going dry, I get about 12 to 16% alcohol.. I know for distilling you would distill after the 2 weeks.. I love watching your channel, I have learned so much what not to do and a lot that I will need to do.. You have been the inspiration for me to try to distill and make spirits.. If you choose to try my recipe and distill I would love to know how it turns out.. I made my recipe so it could be easily increased in size.. for wines I do 2, 4 & 6 gallon batches.. When I test I do a 2 gallon.. Sorry to babble on.. Loved this episode. Thank you for sharing. I have often wondered if you could ferment kool-aid..
So true with the cherry flavoring. As hard as you try, people always relate it to cough syrup
Cool video. Never thought about distilling Kool-Aid but I'm still pretty new to distilling.
Hey man love your videos love the way you explain things and the quality of your videos aswell
For preserving fruity notes and taking away some tang I like Lalvin 71b as a yeast choice. I figure that would work alright but would probably need a yeast starter to kick through the koolaid. 1118 is a power house that quickly ferments anything and if that needed a second yeast pitch….. you really have to be on your game with 71b. But I would bet it would come through better on the still.
In college we just mixed koolaid with everclear in a big storage container and called it Jungle Juice
New to the channel and my friends and I used to mix Everclear with Kool Aid...without the distiller...we were in high school, so...Cheers and thank you for your time!
Ordered one of your shirts and a couple others, love the design!
Great video. Love the playing around and trying something fun.👍
MEME SPIRITS !!!! never tried distilling before but I wonder if you use a siphon instead of pouring the wine into your still thingy it will get rid of some of the yeast flavour. That way all the yeast and particulate dont come with the wine.
If you were to use cherry flavor Kool-aid, you should have used black cherry instead - it has a richer, more complex taste that entirely eclipses regular cherry.
Another choice would have been watermelon flavor Kool-aid, which tastes fantastic; or better yet, use half black cherry and half watermelon together.
Try this combination just as straight Kool-aid mixed as directed first, to see what it tastes like that way, then try your ferment-and-distill process. I'm sure you'll love it!
I use 1118e a lot, in fact not much else, it definitely gives the taste you are experiencing. Sometimes even a little musky bread impartment. 1118e is great for whiskey brewing and you get maximum extraction. It's a bit slow though, I will typically brew my mash for a month to the last bubble, it's worth it.
Now I'm curious about things like Tang (new Curaçao? Grand Memenier?) and perhaps a powdered lemonade like Countrytime (meme limoncello.... Memeoncello?)
I'm quite honestly thinking of buying that still JUST for the kool-aid liquor. Sounds fun & a good throwback to childhood with an adult lens.
One of my very first Brewing experiments was born from my curiosity about whether you could ferment pure sugar water. Ended up Brewing it in a largr water bottle with instant yeast. After 3 days, it was done and then I added the tropical punch kool-aid. My friends seemed to enjoy it q lot... so much that I didn't get to taste it
Ironically such beverage exists here in Brazil, it's called aguardente or cachaça, depending on the ratio(I'm not sure about the difference) and it's made of pure sugar cane, fermented and distilled.
It's strong and burns when you drink it, but when mixed with lemon juice and sugar, it's absolutely amazing!
They sell a hibiscus flavored ‘koolaid’ product at my local grocery store in the Hispanic section. I’ve tried fermenting it twice now with no luck. This gives me hope for success!
Fun fact: In my college days I'd mix kool-aid with white rum, sometimes gin... sometimes both, and just blitz through days of classes. Still gives me a headache remembering those hangovers
The grape kool aid is already mixed with sugar!!! It says it right on the container, oh man no wonder you liked it more lol everything tastes better with more sugar. The kool aid packets need sugar added whereas the kool aid in the larger plastic containers is already pre-mixed with sugar. Oh and Cherry Kool-Aid is hands down the best flavor, followed by the blue packet punch.
Of course Jerome insisted on grape kool aid
In the early 80’s we had dorm parties in theCorps of Cadets. We made trash can punch with Everclear and Tang and sprite and 7 up. We called it Agent Orange. Fun times. 👍🏻
When I was in Germany a lot of bars had this little packets of different flavoured powders. You put the powder in your mouth then did a shot of corn vodka. Was yummy!
Your talking about brause. Slightly different, as it fizzes
New to the channel and I can't stop looking at your beard, it's amazing. 10/10
When I was in college we made "Drool aid". It was everclear, bit of water, heaps of sugar, and cherry Kool aid mix. My god the times we had drinking Drool aid. BTW, your wife is 100% right cherry is the only way to go with Kool aid. I have ur back sister!!
I saw the thumbnail for this video and when I read the Title from said thumbnail; It brought a smile to my face as I chucked.
Ok.... so a little preservative lesson: KoolAid (at least here in the USA) contains THREE separate preservatives.
Now, for your purposes (distilling) It really depends on which preservative is in the KoolAid. Sulfites (in some wines) block the growth of microbes by interrupting the normal functioning of their cells, these are very effective preservatives, would probably kill off your yeast. Whereas acid preservatives (such as ascorbic acid and citric acid) retard the process of microbe growth by making the pH level uncomfortably low for the enzymes involved in microbial proliferation, but, not necessarily for yeast (more on this later). Calcium sorbate inhibits mold and yeast growth by preventing spores from germinating on foods. And then we come down to Calcium Phosphate, the one you noticed in the KoolAid. Calcium Phosphate Ca3(PO4)2 (or TriCalcium Phosphate/TCP as it's also known) is actually in Kool Aid to act as an anticaking agent to make powdered food free-flowing! So I don't think it is there to act as a preservative as much as a stabilizer for the product so you won't get a dried hunk of stuck together KoolAid instead of nice dry powder..
TCP can also be used as an acidity regulator and a stabilizer. It keeps the pH stable and helps the components in the product stay "fresh". When I read the ingredients for Kool Aid, I see three preservatives: Calcium Phosphate (as you noted, for anti-caking) Ascorbic Acid (Acidity regulator) and a nasty thing known as BHT (butylated hydroxytoluene - a strong antioxidant, and coincidentally, a treatment for genital herpes... yep)
So, my (admittedly long-shot and unscientific) guess is that the pH was either a bit too high, or a bit too low for the yeast in the first fermentation due to the calcium phosphate not allowing the pH to rise or drop fast enough. (did the ascorbic acid keep it too acidic? Or the TCP keep it too basic, who knows?) While yeasts can grow, and even thrive, under a relatively broad range of external pH, yeast proliferates far better at acidic than at neutral or alkaline pH environments. It prefers between 4.0 and 6.0 pH. So I'm guessing that the Calcium Phosphate kept the wort just a wee bit too acidic or too alkaline during the first pitch, and by the time you had done the second pitch, enough of the Ca3(PO4)2 had reacted off already and there wasn't enough left in solution to keep the pH stable, or the activity of the yeast overwhelmed the amount of citric acid/TCP.
Therefore it went to a pH that was just acidic enough and the yeast could finally take off. Again, that's a GUESS and I could be talking out me ass. But I'm pretty solid on the preservative info. That's all stuff I learned in university chemistry and that info is pretty airtight.
P.S. - Grape is superior KoolAid... Make sure your wife knows she is wrong. 🤣😉
University flashbacks! You need to do strawberry. Another one would be to add them all together for a classic “jungle juice”.
Thank you!
I just found this channel. Might need it with everything going south. Love the shirt
71B, lower sulfur producing and leaves fruit flavors more intact. EC1118 is a beast. The trade off is, I am certain you will need a second addition for sure. It will take longer to brew but will be good for flavors.
💐 Awesome shirt with quite a few messages upon brief look.
Yeast nutrient is urea and diammonium phosphate, so Calcium phosphate will not inhibit yeast growth. You were thinking about potassium sorbate, used a lot in food preservative. The -ate is just mean anion, such as acetate, ascorbate, permanganate etc.
GREAT VIDEO !!!!!!!!! Keep on truckin' and stillin' man. ...... I gotta give this a GO !!!!
my wife and I have been making homemade wine with left over candy because we own a candy store. When holidays roll through and leave any candy behind we frequently make the hard candy into wine.
Dude, that is awesome!
I'm making capri-sun wine right now, but a brandy might be more fun. This has given me some ideas.
This is great! I love these Freaky experiments
The reason the grape and cherry are different is the grape already comes with sugar and is ready for use vs the cherry you NEED to add sugar and water to it still
I would have loved a chemistry set like that when I was a kid.
I found this extremely entertaining and informative so I'm subscribing
Next meme is obviously sweet ice tea.
the algorithm knows me better than i know myself, this channel is illuminating
Cherry is the best flavor. I’m glad you did it with cherry.
Hi there..I live in the uk and just found your channel and subscribed now.. I'm gonna be buying an airstil setup soon I brew beer but want to get into distilling..how long does it make to produce 6 bottles of pink gin as my wife loves it..loving Yr channel..cheers m8...GAV.
fruit wine yeasts that are quite potent and flavorful are usually cuvee champagne type yeasts or orchard mangrove yeasts
My mime kool-aid cocktail recipe (that I have actually tried..). Soda stream bubbly water, a few squirts of watermelon kool-aid drops (water flavoring drops with artificial sweetener) and some vodka. Tastes kind of like a watermelon Jolley rancher cooler. Saw this video, and it came to mind...
Definitely buying one of those shirts
I love this so much
Trying new, crazy stuff is always worth it! It is always a chance to learn!
What a gem of a vid.
My dad once made a black currant wine but ran out of fruit, so used concentrated ribena as a base. The wine was a clear pink and highly alcoholic. Wonder what it would’ve been like distilled…. Might be worth a try ;).
redstar bread yeast as weird as it sounds works really well. i have had so much success with the quality of the protuct outcome as well as a very soficticated taste that everyone seemed to love.