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Check this out!~ http://byo.com/light-ale/item/1167-mountain-brew

4 liters of Mountain Dew 1 gallon carboy fermentation after 12-14 days air locked and left in primary for 30 days moved to secondary for 30 days cloudiness never goes away back-sweeten to taste See: https://www.homebrewtalk.com/f25/i-want-make-wine-mountain-dew-throwback-228669/ for...

0.994! I think you did great. You can see I posted earlier on that I used a whole bottle of wine conditioner with my 4 liter batch to get it sweetened back up, and it was OK after that. It's Mountain Dew, so a real sugary taste is what you can aim for here, although with your "dewshine" I'd be...

Does yeast eat Splenda? I don't even know. If it does that is certainly the way to go!

Ah you know what you're right. I was thinking of Citavo bag in box coffee concentrate, which I was researching to see if I could make coffee wine. Never got further than an idea though.

Just an FYI for anyone using syrup. It's an 8:1 ratio.

yeah the original batch I did turned out drinkable after a whole thing of wine conditioner. It's a weird lemon-lime, light taste with a lot of alcohol present. As far as cost went it was about $10 for 4 liters. Not too bad. No plans to make it again but it was fun. I'd like to hear how others'...

I didn't think anything would "work". By all means give it a try. I am in no way qualified to give advice on making wine. Maybe an old hand will pop in here and offer an informed opinion on what yeast would be best for Mountain Dew Wine.

Montrachet, just because I had a package

I used a Rossi jug, 4 liters. Probably use a 1/4 cup of syrup to start, then more if it needs it.

I've just about got some Mello Yello syrup lined up to sweeten with. If it works I'm going to try to make a 5 gallon batch with more syrup.

I don't have access to syrup. I also think doing that would take away from the whole thing. Syrup isn't "readily available" to most people. I don't even know where I could buy it.

I still have my Mountain Dew wine in the secondary under airlock. Not sure what to do with it. I need to sweeten it up a LOT. My girlfriend refuses to taste it. I tasted it when I grabbed a gravity reading and it undrinkable in it's current state. I think starting with syrup and water without...

I used a 4 liter glass jug and @Annubis, I'll rack it when I get a new jug to rack it into.

What should I back-sweeten it with? I was thinking corn sugar?

Alright, I will do that. Next time around I'll make the girlfriend try it so I can video record it.

Alright I tasted it. It smells absolutely horrid but evolves in the glass to reveal some subtle undertones of possibly being drinkable. (Today was April Fool's Day wasn't it?) The elements noted in the nose are repeated in the mouth. It tastes intense, but not well-balanced. It has a long...

OK, 19 days after pitching the yeast the gravity is .996 The original gravity was 1.05 This means it's 7.34% alcohol :rockin: I put it back on airlock after getting the reading. Any suggestions?

I'm on vacation but will get a gravity reading when I get home

It is no longer bubbling the air lock. Good? Bad?