Drunken Bull: an experiment with red bull wine

[Sigvaldi]

10 cans of red bull, degassed, pickling lime to bring the pH up to 4.2ish, some added sugar to a gravity of 1.07, and some added DAP and fermaid k.

Then, the beautiful yeasties being thrown into this overly caffeinated, B vitamin rich environment. I have spent way too much money on red bulls for this experiment, but it is on. It's happily bubbling away in my closet right now. I'm excited to see exactly how it all turns out.

 

[Miraculix]

This sounds disgustingly interesting

Does the room smell like gummi bears now?

 

[Sigvaldi]

The closet does smell of red bull. The sweeter parts of it because I lost so much of that acid bite to it. I want to finish it off with some acid, so I can get the original flavor back, but I don't have anything to force carbonate, so I'll need to have yeast carbonate it.... but then the high acid environment might be too much. I' l have to find a good high acid yeast

 

[ten80]

EC1118 or Lalemand CBC-1 are good candidates for low-pH bottle conditioning.