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1,616,687 Views • Feb 25, 2022 • Click to toggle off description
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All right chasers today we are fermenting and distilling kool-Aid. Why? Because this is meme spirits!
The main spirit I am making is based a fermented Cherry Kool-Aid wine that is then distilled sweetened with some more kool-aid added.
But I also experiment by just adding kool-aid flavouring to vodka. Both cherry and grape.
Which one was worth the effort?
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Views : 1,616,687
Genre: Howto & Style
Date of upload: Feb 25, 2022 ^^
Rating : 4.899 (505/19,493 LTDR)
RYD date created : 2022-04-09T14:14:40.566465Z
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YouTube Comments - 1,214 Comments
Top Comments of this video!! :3
Important note, the jar of cool aid and the pack are different. The pack requires sugar where as the jar is meant to be an all in one drink mix so the sweetener is in it already.
253 |
What happens is the calcium phosphate attaches itself to the outside of the yeast cells and stops the yeast multiplying. However there is a finite amount of the phosphate and once it has coated the original yeast, you add new yeast which stays free and is able to do its thing
576 |
The packet of Cherry you're using is unsweetened flavoring only. The grape tub/jar powder is sugar-free, pre-sweetened mix. It has a sugar-free sweetener in it that the cherry doesn't. You're probably tasting the phenylalanine in the Grape mix.
68 |
turning kool-aid into wine is a classic hobo trick
7 |
I personally have had great luck doing fruit ferments with K1V-1116. It's got a high alcohol tolerance and really let's the fruit shine through in terms of flavor.
23 |
I make a lot of homemade wine, been doing it for a few years now.. About 2 years after I started I found Red Star Premier Cuvée Champagne yeast and haven’t used any other kind of yeast since..
I haven’t found anything that it will not ferment, ferment fast, and ferment dry to anywhere between 15%-18% abv.. You should give it a try.. You won’t be disappointed..
4 |
Hahaha! You used my suggestion! I'm glad you did this video because I had no idea where to start. And you used the Air Still...which I just happen to have : )
10 |
Really enjoying the Meme Spirits. Sometimes you just gotta play around.
53 |
I'd love to see you make a distilled spirit from a homemade Aztec Cacao Wine.
45 |
I'm on Team Cherry, here.
Grape is fine, but a little overplayed here in the US. Cherry is tart and sweet and fresh.
87 |
Something I might try myself but you should definitely try....Donuts. Blend up a bunch of glazed donuts, add some amylase or some malt and ferment. I'm curious what flavors would come through. Would probably get a good yield too.
12 |
Always love it when you do meme spirits. Regular alcohol is great and fun to learn, but the meme spirit experiments are just so interesting.
16 |
Love this community. Running a vinegar cleaning run now on my first Still. Thanks for the knowledge and fun guys
80 |
Hey dude, just wanted to say, this is the first video I've ever watched of yours, I'm not in the home brewing/distilling community or anything like that and your merch was SO cool I immediately bought the shirt just because it's one of the coolest graphic tees I've ever seen.
You've really done an excellent job.
5 |
Love these experiments, so cool to see how and what flavor pulls over.
46 |
Enjoyed your video. Distilling and flavors are both parts of Chemistry. And, trust me on this, chemistry is definitely an experimental science. Not to detract from your fun but, I would be surprised that calcium phosphate would interfere with fermentation as it is also used as a fertilizer. The problem might be that it buffers the fermentation mix at a slightly alkaline pH. Try adding a tiny bit citric acid to get the pH down to below 6.
I am in camp cherry. The flavor you got in distillation might be benzaldehyde which is a major component in cherry flavoring. Its boiling point is higher than water so I would expect it to be carried over more in the tails rather than the fore cuts.
Please keep the videos coming.
11 |
Loving the meme spirits, my favorite kool-aid is tropical fruit!! Going to have to try this one!!
15 |
I really enjoyed your approach on this, I've done something in the same spirit and had fun results. Coming off a bottle of makgeolli I'd made, I used the leftover yeast from the bottle after drinking and let it eat some koolaid. I too had to take another batch of yeast and drop it in to get full result. Then distilled in the same type of tabletop unit. I had the same experience with the yeast pulling the color and some flavor out of suspension. The final product was a lot like you described. I didn't think to double down on the powder in the 2nd and third steps. Malty, beerlike and yeasty. Excellent! Always have fun!
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I love all your stuff, thank you for giving me an outlet for distilling without having to break laws in my country.
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@sandwhich1050
2 years ago
Here's a weird one, do a whisky but with ALL the grains. I mean wheat, corn, rye, oats, rice, barley, and maybe even quinoa or whatever else you can get your hands on. And do it in equal parts. Would it be good? Probably not but it would be a good starting point for tweaking ratios to get something awesome.
1.3K |