My Hash-Wine experiment.... (I was high, had an idea, and ran with it)

So,

I made bubble-hash with a 3 bag set, and the water was still quite full of goodies. I didn't really feel like filtering further, so I decided to do the following:

To the 4 Gallons of Hashy-Water I added:

4 Concentrated Juice Mixes (from the grocer's freezer)
1 5lb bag of sugar (about 10 cups)
6 packets of activated yeast (dry)

I stirred until the sugar dissolved and keep the yeast agitated while I filled clean wine bottles with the mix and topped them with balloons.

The balloons should inflate (with CO2 from the yeast/sugar love) and after about a day. After 6 weeks, the balloons should be deflated and the wine will be ready.

These are my hopes for this experiment:

The yeast will eat the sugar from the juice as well as what plant sugars remained in the water making alcohol. This alcohol should dissolve the THC, but not destroy it in the process, making a wonderful drink.

I will keep this updated as the taste-test date comes near.

T minus 6-weeks!

I actually started this process on Sunday, and wrote this in notepad for copy/paste purposes. Here is a picture of a balloon inflated on one of the bottles... It's working!:



I know the pic is blurry, but I got excited and decided a phone pic was good enough.

Awesome man! Let us know how it works out.

can you actually make wine with just Kool-Aid and yeast

CaptainCarnival said:

can you actually make wine with just Kool-Aid and yeast

Click to expand...

I suppose you could. Yeast has to first break the sugar into sucrose and glucose. You can get better tasting wine by helping the yeast do this by "cracking" the molecule... Supersaturate some water (near boiling) with your sugar or your koolaid. Supersaturate means to dissolve until you cannot dissolve any more. Then you add the juice from a fresh lemon, and the acid will break the molecules. This is known as sugar inversion. Let it cool, and add water, or add to your fruit juice until the specific gravity is about 1.1... only then you should add the yeast. Hope this helps.

This is to funny

What you have is a mash, you could ferment it in a big vat all together, preferably covered to keep things out ( bugs, dust etc...) but not sealed after about 10 days you should move it ( siphon ) to a carboid or large container that can hold all the wine in and only alow it to exhaust, don't let the wine contact outside air ( you can use an airlock ), this will let the particles settle out and the fermenting process, and curing finish. After 6 weeks siphon the wine into the bottle making sure not to bring the sludge of the bottom and you will have a much less gritty wine. And better for that matter

Food for thought

Good luck