Q&A for How to Make Kool Aid Wine

Many of the fast-acting bread yeasts are lager-like strains with extra enzymatic abilities. They create a ton of esters and byproducts to make CO2, but not always great alcohol. They're not always saccharomyces, either.

There will be residue (mostly dead yeast) in the bottom of the first bottle, and you don't want to stir that up. Read step 9 again. You might get it all by pouring slowly or using a filter, but generally siphoning is best.

It could slow or stop your fermentation.

Ideal temperatures for different strains of yeast vary, and can be found on the packaging. If the concoction is bubbling and releasing gas, the wine is fermenting.

This step isn't strictly necessary. During brewing and wine-making, the secondary fermentation process is used to clarify the alcohol and can be used to marry the flavors more.

In most countries, you can drink alcohol from 18. In the USA and some other places, you'll need to be over 21.

You can try but most alcohol doesn't freeze thoroughly, even wine. Most likely you will have a wine slushy if it does freeze at all.

Distilled water is usually around 7 (neutral) pH. When preparing your "wash" prior to pitching the yeast most prefer the pH to be around 5 (slightly acidic) to benefit the environment for the yeast (less stressful) providing a better taste. As such, you might find the wine does not work as well as you'd like if you use distilled water.