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.
Early April fools?
:
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.
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).
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.
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.
funny. i was thinking boone’s farm when i read it.
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
And a Northeast Ohio thing in the late 80s Ken
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.
New England in the mid-90’s, too
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.
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.