How to Read Palms
Q&A for How to Make Kool Aid Wine
Coming soon
Search
-
QuestionWhat happens if I use quick-rise yeast?Community AnswerMany 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.
-
QuestionCan I just pour it into new bottles instead of siphoning?Community AnswerThere 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.
-
QuestionWhy isn't Kool Aid added into the mix up front before primary fermentation?Community AnswerIt could slow or stop your fermentation.
-
QuestionHow do you know if it is actually fermenting? How hot does water have to be to kill yeast?Community AnswerIdeal 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.
-
QuestionWhy does it need to sit longer after adding the Kool Aid if the fermentation process is over?Community AnswerThis 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.
-
QuestionDo I have to 18 to drink this?Community AnswerIn most countries, you can drink alcohol from 18. In the USA and some other places, you'll need to be over 21.
-
QuestionCan I freeze Kool Aid wine after it's done fermenting?Community AnswerYou 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.
-
QuestionWhat would happen if I used distilled water when making Kool Aid wine?Community AnswerDistilled 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.
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit