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Old 08-06-2011, 10:59 PM   #101
dover157
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Jun 2011
Moriarty, New Mexico
Posts: 92
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Just found this thread, and first off I think your all nuts...... secondly, I will be picking up some dew this weekend to get this started. Mountain dew is the beverage I live by at work, so why not try an evening version I was thinking of making it like a sparkling cider or beer lol. I think I will start with a few 2LT bottles of the normal Dew, as I dont really like the throwback and I belive the corn sugar will ferment cleaner than cane sugar. Was thinking I would reduce the dew over low heat to get rid of some of that extra water and release the CO2 and hopefully break down the preservatives. May use some plain corn syrup to bring the O.G. up a bit. When fermented and cleared will prime with corn syrup and bottle in 12 oz bottles...... sounds horrible but to fun to pass up..

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Old 08-07-2011, 02:28 AM   #102
mrwilson
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Jun 2011
Carmel, IN
Posts: 28

Would be easier to find some Mt Dew syrup but I've had no luck locally. Only Coke product.

 
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Old 08-07-2011, 03:24 AM   #103
dover157
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Jun 2011
Moriarty, New Mexico
Posts: 92
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I had the same thought about the syrup, but only way I can find it is in a 3 gal bag for $80..... Have no way to use the rest will have to see if the local gas station would let me get a bag that is almost empty lol.

 
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Old 10-09-2011, 04:24 AM   #104
goosen1
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Oct 2011
Buffalo, MO
Posts: 75
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I had to comment on this... I have been thinking about making wine from Mountain Dew syrup. I go to a gas station that is here by my house and I asked them if I could buy a box of syrup. The cost for the box is just over $50 and it's a 5 gallon bag. The mix ratio is 5:1. Five parts water to one part syrup.

Has anyone made this successfully yet with a good flavor??

 
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Old 10-09-2011, 03:59 PM   #105
Reaver
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Nov 2010
Saratoga, NY
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Wow... $50 for 25gal's of Dew.... that would be a hell of a deal if you had the Cornies to break down the rest of the syrup. You could use 5gal's for wine experiment and still have 4x 5gal cornies to carb-up and drink.
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Old 10-10-2011, 10:30 AM   #106
oldmate
 
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Jun 2010
Sydney, Australia
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You would also have plenty to keep to backsweeten with and mask all those off flavours!

 
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Old 10-12-2011, 08:56 PM   #107
dover157
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Jun 2011
Moriarty, New Mexico
Posts: 92
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Update. Did a 1 gal batch with original dew instead of throwback a few months ago and is starting to clear now. Pulled a taste last week and is not good, thin no mouthfeel and no flavor. Think I will try this again as more of a malted beverage and see if I can get some flavor out of it.

 
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Old 10-13-2011, 01:56 AM   #108
77bawls
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Dec 2010
Redding, CA
Posts: 111


It's going to taste watered down. Like kool-aid when you don't add sugar. Sugar brings out flavor. Now you should pasteurize, add the sugar back in, and force carbonate.

 
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Old 12-09-2011, 03:35 AM   #109
goosen1
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Oct 2011
Buffalo, MO
Posts: 75
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Just wondering if anyone has been following through with this and had good results??

 
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Old 12-09-2011, 06:31 AM   #110
Bugeaud
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Sep 2011
Vancouver, BC (Canada)
Posts: 219
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Sodium benzoate, as well as pottasium sorbate. Not sure about the sodium benzoate, but I know for a fact after boiling it for 10 minutes or so, most of the pottasium sorbate would have boiled out, leaving what is left brewable.

 
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