vahallasbrew2
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I'm a genius I'm gonna make a mead using mountain dew
OK, genius, why don't you educate him: why wouldn't it be mead, since the primary fermentable sugar will be honey?A real genius would know your creation wouldn't be called mead.
why wouldn't it be mead, since the primary fermentable sugar will be honey?
what he is attempting would be more of a fortified wine
edmanster said:Here's what ya do... Get a bee hive with a queen and a post mix box of mountain dew.. Spread out the syrup and let the bee's do their work.. You now have mountain dew tainted honey.. Make a mead outta it
Well, then, my friend, you and brewingmeister apparently don't think acerglyn is a mead, nor pyment, cyser, or any other melomel.well, we are stretching out the definition of mead a bit .. I tend to think simply using a percentage of honey as a fermentable does not a mead make as well....
edmanster said:What repercussions you think would happen if you boil down a can or 6pack of throwback mt dew to a syrup and throw that in? I dont think there would be enough preservatives to affect fermentation.. Idk what impact on the flavor it would have.. Do they even make the throwback anymore?
What repercussions you think would happen if you boil down a can or 6pack of throwback mt dew to a syrup and throw that in? I dont think there would be enough preservatives to affect fermentation.. Idk what impact on the flavor it would have.. Do they even make the throwback anymore?
Right: backsweetening with Dew.Why not make a 1 gal and just pour a can or two of the Dew in it after its done. If the "mead" is fermented dry, there might be enough sodium benzoate it to keep the extra sugar ur adding to it from fermenting any further. Then you will have all the Dew flavor.
PaddyMurphy said:I like the idea of letting bees make honey from Mountain Dew syrup.
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