Had an Idea what do you guys think....

[DJHERSE]

Ok so I was thinking the other day and came up with something I figured I would try. Into my 6 gal fermenter I added 3 32oz cherry kool-aid powder canisters. I figured the sugar content out to be about 3.3 lb's I then added 10lbs of white sugar topped off with cold water and pitched a 48hr turbo yeast packet. I’m planning on letting it ferment for about 2-3 days and then kegging it and carbonating it. I think it should turn out to be a sort of Smirnoff twisted type thing? Or am I completely wrong. Do I have to let it sit and clear like I would with homebrew? Has anybody done anything similar or am I completely insane? Be easy guys this is my first post.

 

[homebrewer_99]

Sounds like you just turned 21...you're allowed to drink with the big boys at the grown-up table now...

Just joshing ya!

Welcome.

Sounds like a waste of time and $$$ IMO, but if that's what you want go for it.

Maybe someone else has tried it...then again, they may be too embarrassed to admit it and tell us what the results were.

 

[DJHERSE]

its for the women; Real women who appreciate homebrew are hard to find around here especialy if your factering in that they must be semi attractive. I had an extra kegg laying around so i figured i would try it....

 

[homebrewer_99]

...well I'm all for gittin the broads soused so we can look better to 'em...

As for the guys...one words of advice...go ugly early!!

 

[Walker]

Hmmm..... doesn't Koolaid contain an assload of perservatives that might very well just kill your yeast outright?

If so, you'll have a lot of very sweet Koolaid.

If not, you'll have some terrible tasting hooch.

The thing you might not be considering is that all of that sugar will ferment away. There will be no sweetness left. Imagine drinking Koolaide with no sugar.

-walker

 

[DJHERSE]

i was hoping for the yeast to die out before using all of the sugar up due to the 13%+ alcohol content

 

[DJHERSE]

What im trying to do is get the women soused on something sweet and girly while still retaining the "OMG you made this" factor

 

[pbowler]

I think the point was that the yeast may be killed by the preservatives, not the alcohol, but to answer your question your problem (biggest problem anyway) is in the sugar. you nee to find the mix correct mix of fermentalbe and non fermentable sugars which will give you enough fermentable sugar to make it alcoholic, and enough non fermentable dugar to make it sweet.

that said, there is probably a much more reliable way to get a sweet alcohol brew

and I think the 21 age estimate may be on the high side...

 

[DJHERSE]

22 and a college student no need to be a dick

 

[Walker]

i was hoping for the yeast to die out before using all of the sugar up due to the 13%+ alcohol content

I thought that the turbo yeast went higher than that. I might be wrong.

Either way, you can always kill the yeast with campden tablets whenever you want.

-walker

 

[DJHERSE]

its anywere from 13-21% from my experience distilling, its not to exact....

 

[puravida286]

22 and a college student no need to be a dick

Hahaha...20 and a college student here. These older guys don't mean to be dicks, just a little friendly heckling. I have no idea how your sugar brew would turn out but I suggest getting into homebrewing some beer if you haven't already. Lots of fun and all your bros will dig ur home made beer :rockin:

 

[pbowler]

22 and a college student no need to be a dick

Yikes!!!! Sorry dude, you're right.
not trying to be a dick at all, my sincerest apologies, just some of the wording you used...

anyway, I'm not a dick, hell I actually answered your question!!!

 

[pbowler]

Hahaha...20 and a college student here. These older guys don't mean to be dicks, just a little friendly heckling. I have no idea how your sugar brew would turn out but I suggest getting into homebrewing some beer if you haven't already. Lots of fun and all your bros will dig ur home made beer :rockin:

HEY! who you callin' older?

oh, me... yeah I am...

 

[DJHERSE]

I'm onto my 4th homebrew batch first 2 were OK last one was great planing to try a lager this time anybody know of any good beginer lager EG recipes?

 

[pbowler]

You All grain or Extract?

 

[Chillibeerman]

I think the Kool-aid thing is a wonderful idea of trying to think outside of the box. I even remember drinking some pretty foul stuff as a college student. I think that you wouldn't get much of a "wow factor" with something like this. I could see more of a "yuk factor". Do yourself and the ladies a favor and go for the traditional bottle of Everclear poured into some sorry concoction of fruit and punch. The ladies will appreciate it a little more.

 

[Beer Snob]

Every so often we get someone who wants to try soemthing like this. Mind you they all end up in the same place and it is never a glass. Allways seem to wonder what in blazes is in the mind of the person making it. Well keep us updated... one is these recipes will come out half way decent at some time.

You would be better off making wine. Try this site, I have her book and its a real nice book actually (no there is no sarcasm here... good book and you can make some reall decent stuff probably more around the lines of what you are trying to do here...... around the lines at any rate).

http://www.joyofwine.net/

 

[olllllo]

If you're going to keg why bother with the charade.

Make the kool-aid, add grain alcohol and force carb.

 

[MattD]

Hey what's wrong with trying out a crazy idea? It's just money My question to the OP is, what qualities are you predicting to come out of this experiment? Since you're using just koolaid and sugar and fermenting it, even if the yeast doesn't ferment out all of the sugar, isn't this basically the equivalent of mixing vodka with koolaid and sticking it in a keg and carbonating? Or are you expecting the yeast to contribute something 'special'? (I know nothing about this turbo yeast stuff...)

 

[Walker]

(I know nothing about this turbo yeast stuff...)

Turbo yeast eats lots of sugar really fast. It doesn't need any other nutrients that I am aware of either. You can literally put this into sugar water and it will get to work making alcohol. It can get into the upper teens for ABV in under a week or something crazy like that. I've seen no mention of a flavor profile for it, as I believe the intented consumer are home distillers who are going to end up extracting the pure alcohol and leave the rest of the liquid behind.

-walker

 

[Bobby_M]

Besides being a neat science experiment, I would think it would cost about the same to just buy a bunch of Mad Dog 20/20 or Boones. They both come in just about every kool-aid flavor. Dump it in the keg and tell them you made it.

Hell, I've been talking about my homebrew adventures with friends and family so much, I'd do the same by scraping the labels off some Sam Adams if my first batch goes South on me.

Bobby

 

[Walker]

Hell, I've been talking about my homebrew adventures with friends and family so much, I'd do the same by scraping the labels off some Sam Adams if my first batch goes South on me.

Won't the SA logo on the caps give you away?

 

[feedthebear]

I’ve heard of stranger things. While searching around for information for Lambics, I found a recipe that used several pounds of Sour Apple Jolly Ranchers instead of fruit.

Kool-Aid is basically an uncarbonated soda reduced to powder form. My guess is that it will work, it just won’t taste good.

On the other hand 13% Hooch and coeds....

Edit: if it does work and tastes like crap, throw fruit in it and call it Jungle Juice, or find a mixer to go with it.

 

[Bobby_M]

Won't the SA logo on the caps give you away?

Haha, you don't know my family. They'd probably still buy it if I left the labels on.

 

[G. Cretin]

I think the Ascorbic acid (Vit C) would kill your yeast along with the other preservatives.
I agree with the other guy that said make some wine and force carb it. I've been thinking of doing this myself. What I'm going to do is get a cranberry wine base throw in some pomegranate and keep it sweet and force the Co2. Kind of like a Lambrussco.

 

[HCNate]

...well I'm all for gittin the broads soused so we can look better to 'em...

As for the guys...one words of advice...go ugly early!!

"GO UGLY EARLY"

Right on, sounds like the slogan from a bar that I used to go to frequently back at Purdue: Harry's Chocolate Shop.

 

[Denny's Evil Concoctions]

Normally you charcoal filter the liquid results of a turbo yeast fermentation to redice off flavors, THEN add your flavorings. You can probably use activated charcoal at the end (after fermentation/clearing and then racking it) and you'll proably still end up with half decent 20% alc. Then go and add some flavorings.

 

[veggiess]

22 and a college student no need to be a dick

I don't think it's intentional since they are actually answering your questions. It's just a fact that our underage brewers around here tend to forget to use proper grammer (eg periods, commas, capital letters), so it's easy to become suspicious when we see that...

 

[fullfrontalgranny]

I don't think it's intentional since they are actually answering your questions. It's just a fact that our underage brewers around here tend to forget to use proper grammer (eg periods, commas, capital letters), so it's easy to become suspicious when we see that...

Grammer? What's grammer.