Yeah... I think this might be the only way to make it drinkablehave you tasted koolaid and water with out sugar? that's what its gonna be but with a hot alcohol taste.. to bring out the flavor of the koolaid you will need to stop yeast reproduction and backsweeten with sugar or let it ferment dry and add a unfermentabe alcohol sugar like splenda/stevia/maltodextrine ect..
Oh man, you were definitely doing it wrong! If you use mostly applejuice, then some orange Tampico (not orange juice... has to be Tampico), and cranberry juice, you can dump an entire handle of Everclear in and barely even taste it.What's the worst that can happen? He gets something like the old college student party punch--a few bottles of soda and a bottle of Everclear in a plastic bucket.
I would love the recipe on that chocolate covered cherry wine. Also, how did it come out? Any update?I know people use the unsweetened KoolAid packet (that makes 2 quarts) to flavor their sweetened Skeeter Pee. I have talked to people who use 1 packet per gallon and others who use 2 packets per gallon--and they all enjoy the flavor.
Your recipe for KoolAid wine makes me think about a Canadian product called "Wonder Wine", http://www.wonderwine.com/, and commonly found on eBay. It is a powdered mix that you reconstitute with water, add sugar (so much for dry, so much for sweet) and add the yeast.
I find it interesting all the experiments we are willing to do--all in the name of winemaking. When my husband and I ventured into an area grocery store the day after Christmas I walked out with just about every box of chocolate covered cherries they had (the ones with the white gooey filling). He told me he did not even know I liked those. Told him they are okay but I then told him I was making wine from them. His response was "Seriously?". I am pleased to report I started that wine in late April and it cleared just this week, has a natural residual sugar, and is absolutely delicious!!! See--the strange things we do.
Keep us posted.
have you tasted koolaid and water with out sugar? that's what its gonna be but with a hot alcohol taste.. to bring out the flavor of the koolaid you will need to stop yeast reproduction and backsweeten with sugar or let it ferment dry and add a unfermentabe alcohol sugar like splenda/stevia/maltodextrine ect..