Koolade wine......

[lil bubba]

Kool ade wine ,,, 24% by vol......

Blackberry bounce ,,, 19% and still roll'n......

[latravcha]

chug-a-lug, chug-a-lug
Make you want to holler hi-de-ho
Burns your tummy, don'tcha know
Chug-a-lug, chug-a-lug

[goldenrod]

That will hurt!!

[lil bubba]

Originally Posted by latravcha

chug-a-lug, chug-a-lug
make you want to holler hi-de-ho
burns your tummy, don'tcha know
chug-a-lug, chug-a-lug

ha ha ha ha ha..................

Smoooooth............................

[Cappy]

Lookin' good dude ya truelly are a good ole country boy

[lil bubba]

When the balloon falls it is ready......Drink no wine before it's time.....Stay thirsty my friends..........

[latravcha]

I just noticed the dew berry's need to be picked.
It will not be long before I try my first batch

[Bson]

How about a recipe? I'm pretty new to it. Made a few batches but never got any that strong.

[YellaBlazer]

How are you figuring out your %alc?

[lil bubba]

For % I use whats called a VINO-O-METER....It sells for $5.99...Simply a glass tube you fill with wine and let 6 or so drops fall and turn upside down...Where it stops is your %...I buy from the wine makers toy store my yeast called lalvin 71B-1122....I use potassium sorbate to kill fermentation...1/2 teasp. to gal. so 1 0z. goes a long way...I don't fool with the other chemicals cause I only make 2 bottles at a time and I like to keep as natural as possible...

What I call kool ade wine is simply a 12oz. can frozen welches grape juice at room temp. Put in a 2 liter bottle and add 1 1/2 cup sugar and fill with warm water to about 2 inches from top...I add a packet of unsweetend kool ade punch for extra fruityness ...Shake to stir sugar and add 1/2 packet yeast...Stick a pin through a balloon and put on top...This keeps it from blowing up...When balloon goes down in week or so check %...If good I strain through paper towel in strainer careful not to stir up sediment....If need be you can add more sugar and yeast and re ferment....After straining add P.S. to make sure it doesn't re ferment...

Blackberry bounce , I fill whatever bottle I use half way with white port, vodca , or gin....2 cups sugar to 2 liters...fill to about 2 inches from top with berries...Add 1/2 pack yeast or you can let it slow ferment...Shake to stir sugar and top with balloon or if you use wide mouth check daily to relieve pressure...No matter what the balloon does I let it go 4 weeks....It doesn't % as much as the other but the juice is sucked out the berries and you get more than you put in....When I was coming up bounce was shared with visitors at Christmas time....It was made from lil black cherries but I have no cherry tree so I grow blackberries....You can also use whole strawberries or muskadines...