I want to make wine from Mountain Dew Throwback

[Fuzzymittenbrewing]

Was gonna do 3 gallons but decided on 5, pitched 1118 today.

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[Fuzzymittenbrewing]

Took two days (to get over the preservatives I'd imagine) but we officially have liftoff!!

 

[Brewmex41]

Boiled two 2liter bottles down and pitched red star champagne yeast.

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[maurtis]

I started a 3 gallon batch following goosen's recipe using the Mountain Mist syrup. My local grocery store carries it for $5 per bottle so I picked up two. One for the fermentation and the other to backsweeten with. I figured backsweetening (after a dose of sorbate to kill fermentation) with the syrup would help it taste more Mt. Dewy in the final form.

I would normally then rack to secondary, dose with k-meta, sorbate and super-kleer. But if I use more syrup to backsweeten I would think it would cloud up again.

Should I instead add the super-kleer after backsweetening? I wonder if it will pull out any of the flavor?

 

[Fuzzymittenbrewing]

I started a 3 gallon batch following goosen's recipe using the Mountain Mist syrup. My local grocery store carries it for $5 per bottle so I picked up two. One for the fermentation and the other to backsweeten with. I figured backsweetening (after a dose of sorbate to kill fermentation) with the syrup would help it taste more Mt. Dewy in the final form.

I would normally then rack to secondary, dose with k-meta, sorbate and super-kleer. But if I use more syrup to backsweeten I would think it would cloud up again.

Should I instead add the super-kleer after backsweetening? I wonder if it will pull out any of the flavor?

I did the same as you. I have a few cases of these syrups(bought on clearance a while back). And was also thinking about the clearing thing. I'm just going to rack and back sweeten with more syrup and not bother with clarifying. That's if sweetening is warranted. Tasted it yesterday and it was pretty good and down to 1.020. The syrup has artificial sweetener as well as sugar so it still may retain a good sweetness when its done.

 

[Fuzzymittenbrewing]

Bottled today, here's leftovers on ice. Its actually really good. The leftover sucralose is sweet enough. Good Mt. Dew flavor, not very hot flavor. Pretty dangerous stuff (9.2% abv).

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[Brewmex41]

Mine did nothing.

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[Fuzzymittenbrewing]

Mine did nothing.

You used actual mountain dew right? Someone in this thread said it took 9 days to take off. I used the Soda Stream syrup.

 

[Brewmex41]

You used actual mountain dew right? Someone in this thread said it took 9 days to take off. I used the Soda Stream syrup.

Technically i used Freddy's brand citrus drop. Boiled 4 liters down to 3.5 then added an entire pack of red star champagne yeast. Thinkin about adding some kind of brett or something if it doesn't ferment just for fun.

 

[maurtis]

Fuzzy, so no backsweetening? My primary fermentation is over so figured I would rack, k-meta, sorbate, and super-kleer in a day or so. But if no backsweetening is needed, then off to bottling after a couple weeks of clearing. I am looking for a hint of Mt. Dew taste but not too sweet of course. I just did not want it too dry.

I used goosen's recipe as well. Fermentation took about a day or so to kick off. It was never a very vigorous fermentation, but I would give the carboy a swirl or two every few days and the outgassing was pretty obvious. That was about a week and a half ago and we are already down to 0.990 SG.

 

[Fuzzymittenbrewing]

Fuzzy, so no backsweetening? My primary fermentation is over so figured I would rack, k-meta, sorbate, and super-kleer in a day or so. But if no backsweetening is needed, then off to bottling after a couple weeks of clearing. I am looking for a hint of Mt. Dew taste but not too sweet of course. I just did not want it too dry.

I used goosen's recipe as well. Fermentation took about a day or so to kick off. It was never a very vigorous fermentation, but I would give the carboy a swirl or two every few days and the outgassing was pretty obvious. That was about a week and a half ago and we are already down to 0.990 SG.

I didn't think it was necessary. There's a nice Mt. Dew flavor and the artificial sweetener that's in the syrup was enough for me.

 

[Fuzzymittenbrewing]

The carbonated version is ready . The carbonation cuts the artificial sweetness a bit and makes it perfect. Great Mountain dew flavor and not too sweet.

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[maurtis]

Bottled mine a couple days ago, added 3 oz of priming sugar and put them in beer bottles, hoping to get them to bottle carb. I used EC-1118 yeast, so should have plenty of alcohol tolerance left. The sample from the bottling bucket was surprisingly good. You were right, the residual sweetness from the artificial sweeteners in the syrup was plenty, no backsweetening needed.

A little time in the bottle and carbonation may make this one very drinkable. More tasting notes in 3 weeks :rockin:

 

[maurtis]

Wow, I am shocked... this stuff is actually good! I may have to whip up a 6 gallon batch next time. It is definitely mellowing out over the weeks since bottling. Very slight carbonation, so I think the yeast might just be done. I figure about another month in the bottles and it will be smooth and tasty.

It seems a lot more potent than the 10.89% ABV suggests, though.

 

[edues]

Did it with Baja blast and it worked. The sangria one too and that didn't work. Maybe I just got lucky. I let it sit open in the carboy for 24hr before adding the yeast. Lavin 1118. Going to taste it and bottle it later this week.

 

[edues]

Think I got lucky with this one. I did a Baja blast an it worked. After 9 mo. I bottled it a few days ago. It tasted like flat soda with vodka.

 

[mesooohoppy]

I am not sure what I am more amazed by, the fact that people are fermenting mt dew, or the fact that i just read through this whole thread..

 

[Luvguf]

I am not sure what I am more amazed by, the fact that people are fermenting mt dew, or the fact that i just read through this whole thread..

Or the fact I just did the same as you five years later.