[Wort-H.O.G.]

Mt. Dew wine ...Umm this is interesting. I would have thought some preservatives would have been in there but guess not.

Might have to try 1 gallon test batch just to see.

http://www.homebrewsupply.com/learn/brew-the-dew-mountain-dew-wine.html?mc_cid=a2495423ed&mc_eid=b3c9139567


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[Stevie]

Early April fools?

[Wort-H.O.G.]

 

there cant be much flavor left after all that sugar ferments out...but im curious now. like i said, throw three liters into a 1gal jug and I have wine yeast on hand just to see.

[HoosierBrew]

I always felt that Boone's Farm Country Quencher was more or less that. I can't believe I drank that crap (or any other number of things at that time, for that matter).

[Stevie]

Years ago there was a thread on HBT complaining about a company selling kits to make sparking wine with 100% fruit juice from the store. It got heated real quick. I'll link the thread if I can find it.

Letting it condition with some of the lees was a bad idea. Sucker geysered as soon as I popped the cap of.

I made some with cranapple and Nottingham that I let ferment to about 1.005 and bottled in a champagne bottle for the fizz. Wasn't half bad honestly.

[HoosierBrew]

I made some with cranapple and Nottingham that I let ferment to about 1.005 and bottled in a champagne bottle for the fizz. Wasn't half bad honestly.

A lot of cider makers use store bought apple juice. I do on occasion when the fall harvest cider is gone (though I mostly make big batches with orchard stuff in the fall) . Not much difference I guess.

[Wort-H.O.G.]

I always felt that Boone's Farm Country Quencher was more or less that. I can't believe I drank that crap (or any other number of things at that time, for that matter).

funny. i was thinking boone's farm when i read it.

[Stevie]

Is boones farm a Midwest thing? Never heard of it until a couple of years ago.

[Wort-H.O.G.]

Is boones farm a Midwest thing? Never heard of it until a couple of years ago.

Well it was definitely a NY thing back in the 80's


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[69franx]

And a Northeast Ohio thing in the late 80s Ken

[erockrph]

Mt. Dew wine ...Umm this is interesting. I would have thought some preservatives would have been in there but guess not.

Might have to try 1 gallon test batch just to see.

http://www.homebrewsupply.com/learn/brew-the-dew-mountain-dew-wine.html?mc_cid=a2495423ed&mc_eid=b3c9139567

It has sodium benzoate, which will stop yeast growth. If you pitch enough yeast, you can probably get around this, but I'm not 100% convinced.

I have to admit, I tried brewing a batch of "Hard Pepsi" a few years back. The yeast never took off. I chalked it up to preservatives at the time, but it may have also been pH-related, or some combination of the two. I used a dry ale yeast (don't remember which), but they're using wine yeast, which may be a bit more tolerant of that environment.

[erockrph]

And a Northeast Ohio thing in the late 80s Ken

New England in the mid-90's, too

[Wort-H.O.G.]

Mt. Dew wine ...Umm this is interesting. I would have thought some preservatives would have been in there but guess not.

Might have to try 1 gallon test batch just to see.

http://www.homebrewsupply.com/learn/brew-the-dew-mountain-dew-wine.html?mc_cid=a2495423ed&mc_eid=b3c9139567

It has sodium benzoate, which will stop yeast growth. If you pitch enough yeast, you can probably get around this, but I'm not 100% convinced.

I have to admit, I tried brewing a batch of "Hard Pepsi" a few years back. The yeast never took off. I chalked it up to preservatives at the time, but it may have also been pH-related, or some combination of the two. I used a dry ale yeast (don't remember which), but they're using wine yeast, which may be a bit more tolerant of that environment.

That was what I thought also. But appears as if they did it- doesn't seem like a spoof. I'm doing it just to see...not that I expect something good.


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[erockrph]

Mt. Dew wine ...Umm this is interesting. I would have thought some preservatives would have been in there but guess not.

Might have to try 1 gallon test batch just to see.

http://www.homebrewsupply.com/learn/brew-the-dew-mountain-dew-wine.html?mc_cid=a2495423ed&mc_eid=b3c9139567

It has sodium benzoate, which will stop yeast growth. If you pitch enough yeast, you can probably get around this, but I'm not 100% convinced.

I have to admit, I tried brewing a batch of "Hard Pepsi" a few years back. The yeast never took off. I chalked it up to preservatives at the time, but it may have also been pH-related, or some combination of the two. I used a dry ale yeast (don't remember which), but they're using wine yeast, which may be a bit more tolerant of that environment.

That was what I thought also. But appears as if they did it- doesn't seem like a spoof. I'm doing it just to see...not that I expect something good.

Keep us posted on how it goes. I was still pretty new at homebrewing, and hadn't even tried brewing a mead yet, when I tried the Pepsi brew. If I were trying it again, I'd definitely do a few things differently - overpitch, oxygenate well, and possibly raise the pH a bit with bicarb.

If you pull it off, I'd possibly consider giving it another try myself.

[CurlyFry]

And a Northeast Ohio thing in the late 80s Ken

I'm in northeast Ohio and out was the first thing i ever got drunk on in the late 90s. I think it's still around.

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