So I halted my beer production for a few months becasue I am finally making the move from extract to all grain brewing. I was a little bored one day and decided to experiment a little and make a Kool-Aid wine/beer. I boiled up 6lbs on Light DME and pitched some dry champagne yeast into my fermemter. It looks like its done fermenting so hopefully I can rack it into a carboy tonight. My plan was to add the kool aid into the secondary the same way i would when I make fruit flavored beer. I'm trying to decide if i should use regualr kool aid packets or possibly the powder with the sugar already added. I am also debating about bringing the wort up to 170 degrees to kill the yeast so it doesnt fermet the added sugar in the secondary.
So has anyone ever tried something like this before? Any thoughts or suggestions on the process?
I'm mainly doing this for my girlfriend and her friends. They always complain there is nothing to drink when I throw parties. I only supply home brew. I just thought this would be a fun idea before I go to all grain this weekend