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How to Make Kool Aid Wine: 12 Steps (with Pictures)

Time:2017-03-12 21:01wine - Red wine life health Click:

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Kool Aid is entirely for flavouring. You could easily use Gatorade or any other flavoring.

You can try putting the wine in a fridge a couple days before you plan to switch containers. This can help cause the yeast and other sediment to settle to the bottom, making the transfer easier.

After the wine is finished and has been bottled, check on the bottles every week or so to see if any more gas is being produced. If the bottle is bulging a bit, just loosen the cap until the pressure escapes then tighten it again. Keeping them in a fridge can eliminate this issue.

The wine should last for at least two months, but it is best to drink when it is between 1 to 2 months old.

Higher Alcohol levels can be achieved if better yeast is used. Some homebrew shops carry a turbo / distilling yeast that can get around 20%.

Increasing the sugar and yeast won't make this alcohol any stronger. The yeast dies when the alcohol reaches about 10%, extra sugar will just make it sweeter. If you want to get hardcore, you need to build a "still", and distill the stuff. The thing with this is it's way more complicated and dangerous if done wrong. It's often called moonshining, you sometimes hear stories of alcohol fires or stills blowing up, which is no laughing matter. Home-brewed alcohols (beer and wine) are perfectly legal to produce, but illegal to sell without the proper tax stamps. Home-distilled alcohols (spirits) are illegal to both produce and sell in the United States.

The biggest tip possible with homebrew wines is "patience", at two months it's generally drinkable, at six it gets it interesting, it a year "that's nice", at five .... "wow... why do we buy wine?"

Plain sugar doesn't contain trace elements that yeast needs to live. For better yeast health, buy yeast nutrient at a homebrew shop, or add a few raisins to the solution.

If you boil plastic 2 liter plastic bottles they will shrink by half their size.Keep an eye on them.

Using a Clean American Ale beer yeast (available at any homebrew shop) will produce a better, less phenolic taste. Keeping the "ferment" between 68 °F (20 °C) and 75 °F (24 °C) will also limit phenol production.


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