I was already googling if caffeine can survive fermentation when you asked! General consensus is that yeast fermentations reduce, but don't completely eliminate caffeine content. Unsurprisingly, there's not a lot of solid research on the topic.
maybe look into coffee liqueurs, and how they are made, and their caffeine content. i don't know much about them, but maybe we could learn something from there.
@@darktrapmusic6472 This guy recreated monster mule. I'm surprised he didn't bring it up as a taste comparison. But I really wish there were more science youtuber collabs hahaha
Fun fact, most sodas would absolutely burn through the cans they are stored in if they didn't have a polymer layer inside protecting the metal from the liquid.
@@rickofpolynesia8070 I'm sure you can find out what those polymers are, and then research what the scientific consensus is regarding the carcinogenicity of those compounds. Let us know what you find out!
My grandad used to collect Cocacola plastic bottles to use for two-stroke mix because he said they were the only ones that won't be eaten away by gasoline 😅
My neighbor's dad was a hoarder, we were cleaning out his basement one day where he had dozens of computers from the 80s just thrown into a corner. On a bookshelf in a side room, we found 2 or 3 12 packs of soda cans, all the cans were completely empty. I guess after 20 or so years, either it got through the BPA or the cans were old enough to not have the liner.
@@user-xc1qy7ed8lMonster is marketed heavily to gamers, that's why they always have promotions for the newest CoD or whatever. Also the military. Monster had such a presence when I was in the Corps, I remember them doing a little Monster parade at Camp Lejeune once lol
re: using the starter culture - when I worked in a yeast research lab, we planned our experiments to include overnight starter cultures. We'd do a fresh streak plate day-2, inoculate the starter culture day-1, let it go overnight then use that as our inoculum to set up our real culture day0, and day1 perform our experiment(s). Couple reasons. a) We usually kept our strains maintained on agar plates, which let them hang out "semi-active", but when transferred from the agar plate into liquid they still took time to kinda "wake up" and get going. Even coming from frozen stocks, we'd usually streak onto agar first to give them a chance to grow/revive from the freezer; before moving them to liquid culture. b) It gave us more starter volume, so we could get a large batch going faster, rather than having to wait for the initial inoculum to grow>divide>grow>divide.. etc to match the volume. c) A lot of microbes (yeast included) have quorum sensing mechanisms which regulate their growth in response to culture density [my PhD is actually studying quorum sensing in a different microorganism]. Most of the time quorum sensing mechanisms are thought about in terms of growth limitation in overgrown cultures, but they also regulate growth when conditions are too dilute and paradoxically can slow down initial growth when transferred into a high volume culture with too few cells. Since most of the time, when you're using the yeast packets, a lot of them will be dead in the first place, I think it'd be a great idea to do the starter culture because it gives the culture time to establish itself and get through the lag-phase of initial inoculation + build up cell number before inoculating your bulk fermentation at a higher density with actively growing log-phase yeast... ultimately resulting in a faster total fermentation time. It's essentially the liquid equivalent of a poolish or biga preferment, or sourdough starter when baking. You also mentioned that it produced a much cleaner, crisper flavor than normal. I'm just speculating on this point, but I'd imagine that coming out of suspension and initially rehydrated/reactivated, the yeast may produce some off-flavors through alternative metabolic pathways, which normally stay at concentration in the full batch. Using the starter culture, you may still get that in the small batch, but it'll end up diluted out in the final batch + by the time you move onto the bulk volume, they're active and alive and not producing those compounds.
Thank you for the great insight. This is incredibly interesting and I’d love to learn more about it. Based on what you suggested, it totally makes sense why it worked as well as it did. Cheers!
Options for fixing the flat problem: 1. Mix it with a small amount of fresh monster for carbonation. 2. Attempt to make a sparkling wine, this appears to be don by adding more yeast to an existing wine when bottling, and then leaving to further ferment somewhere dark and cool. If you try the second one I'd love to see the result.
Then you must be really carefull not to have your bottles explode in the cellar, I guess. What comes to min is that champagne and similar beverages come in different bottles. Could it be that those have bigger walls to compensate for the pressure?
@@balduinvontrier128 Bottle fermentation is frequently done by beer brewers or when making kombucha. There are calculators online you can use to make sure you reduce the risk of bottle bombs. Personally I haven't had any bottles explode so far 👍
You could use some models of Sodastream to carbonate wine, It's a very specific process that appear to work well if you do it CORRECTLY and CAREFULLY. Please do watch at least 15 different videos on TH-cam to get the right idea on how to do it, so you don't go repainting your roof and walls... I haven't watched that type of content in over 6-7 years but it had a bit of a surge at one point. The key is to do it excessively slow and use a model that release pressure in a specific way and you'll slowly build up the right amount of carbonation without the bottle exploding. Another 9000 notes of warning, using a Sodastream to carbonate anything but water (but also water, rly) and overdoing it will cause it to explode. They explicably state everywhere on the box and the machine to not carbonate anything but regular water.
8:40 It's called Kilju (sugar wine)! You can make any juice into kilju by using sugar and yeast, it's popular in Finland. It was illegal here until 2018, people still used to make it. It's a cheap way to get drunk but selling it is prohibited. 🥂
Yee, I make a cidre using that method (loads of sugar and some brewer's yeast added to apple juice, in a 1 gallon mead jar). It is easy to make, cheap, and tastes good.
A passerby here. There's been an alcoholic "cocktail" sold in Russia in mid-00s called Jaguar, essentially an energy drink with some alcohol and carbonation (just mixed, not fermented). The common redbull-alike taste hid the alcohol and a whole generation of teenagers got wasted on that toxic sludge. This video gave me a flashback to that. A fun experiment, but I would suggest anyone to keep energy drinks and alcohol as separated as possible.
The US had something similar called Four Loko: A ~10% alcohol beer-like loaded with Caffeine, Taurine, and guarana advertised as an energy drink. A bunch of college students wound up injured and walking while blackout drunk, so some states began banning it. The company relented and removed the stimulant ingredients that were making drinkers think they were still sober.
4 lokos, they were sold in 32 ounce cans, and were an alcholic energy drink, they were like 14% ABV, and actually CHEEPER than just a plain red bull. Over time they took the caffene out, lowered the ABV and the can size, but they still make them... Dunno who would buy them anymore though, they were NEVER good. Miller had one too, only it actually tasted good, called spark, it was only like 4%, so it was far more mellow as well.
Anyone who says they wouldn’t be willing to try the monster wine should not be eligible for entry. In fact you should have to drink the monster wine in order to win. Really enjoyed the long form content. Excited to see what’s next.
I just made my first batch of mead last night! I tried your caramel apple cider mead recipe! I don't have a siphon or bottles yet but I'll get there hopefully. I may comment when it's done fermenting and let you know how it turns out!
Loving the long form stuff from the channel. Seeing a professional at work after watching infamous youtubers chuck stuff in a jug really makes you appreciate the time, effort, and fun you can have when learning about mead making. Can't wait to see more
I'm far from a professional, but I appreciate the kind words. I enjoy making content where I can have fun and also share what I've learned in a (hopefully) easy to follow manner.
Hey Golden Hive! Just wanted to let you know that i bottled and tasted my very first mead yesterday!! I've never tasted mead before and i was almost nervous i wouldnt like it, but it was delicious!!!! I just bought more fermenting jugs, i started an orange blossom mead last night and i will start blueberry maple mead next week! And maybe more!!!! Thank you!!
Very interesting, just got into fermenting wine and its so interesting to say the least, quite fun to see when youve done it right and whatever your making is bubbling into wine. Will keep watch for your new vids.
These videos and your tiktoks have made me really curious to check out what sort of beverages can even be turned into wine. These videos are really interesting and neat to check out!
Seen other comments saying maraschino cocktail cherries, that would be cool I seen another TH-cam channel distil them but I think a wine/mead would turn out a lot better!! 🍒
@@dustinmcdougall2674 yeah either or. I’ve seen seen people do them distilled on TH-cam think it was bourbon company and it turned out great from what I remember.
Your ideas are absolutely amazing. I'm curious what other things you could ferment. I think you should try lucozade if you guys have it wherever you are from. Its quite a popular drink in the UK
Very clean video. Been watching for a while and you're the reason I now have a brewing kit. Making some mead for a local Viking Day festival and can't wait! Anyway, props to turning a million things into wine😂 keep up the good work!
You should try some of the other flavors of Monster. I'd mostly be curious about one of the Juice monsters (more specifically one of the Punches or Mango Loco), one of the Reserves (I lean towards Strawberry & Kiwi and Orange Dream), Assault if you can still find a can of it, or one of the Javas. It's too bad that Monster doesn't have the range of flavors it once had, and how most of the main drinks have gone into the Ultra line, Mule and Cuba Lima would've been decent, Heavy Metal had a persimmon-like flavor though that hasn't existed for nearly a decade and a half now, and there's been some other flavors here and there that could've been interesting being made into a wine. You'd have to add sugar or honey to it, but I'm curious how any of the Monster Ultras would turn out, Violet being grape, Black being cherry, and the original White (often referred to as TV static), would be interesting choices and having the addition of non-sugar sweetener could make for an interesting back-sweetening effect. As for the naming, Kilju is probably the closest named thing, but that's usually 30-34 proof, but it's just sugar, water, and yeast, which is essentially what you have here with Monster plus the energy blend. With it not being distilled, hooch, popskull, and firewater don't exactly apply, nor any kind of spirit naming; though would a Monster spirit be considered a neutral, an outright Monster vodka might be a fun project. Otherwise I don't know of a single name for a sugar water non-distilled beverage outside of Kilju, outside of just calling it outright ethanol (the term is sugar-source agnostic, so there's no technical naming when using the term) which is what drinking alcohol is anyways. Monster ethanol, of whatever your brew's final ABV is as the label %/proof, is not only the best fitting name but also the literal name of this experiment. As far as other experiments go, like the distilled Monster vodka idea, mixing this with some grain for a malt or beer could also be interesting. Like the Hard Monster but done properly, rather than adding a flavor blend to a neutral malt, brewing the malt/beer with the Monster itself. You could also do a hybrid, similar to what a lot of late Old Norse recipes were doing with grained meads, a bunch of Dansk Mjød's products (Viking Blood, Ribe Mjød, Gl. Dansk Mjød, Vikingernes Mjød, and Odin's Skull) are a modernization of these types of grained mead recipes (though I think Dansk Mjød themselves use hops specifically); though I have no idea if any of these recipes, old or new, are boiling their hops or dry-hopping. Supposedly some 'innovative' winemakers are also hopping their products now, again no idea of which process, though I've heard from individual experiments that dry-hopping wines leads to decent results. I think this would be where Monster would shine the most, a grain product; too bad Übermonster was discontinued quite a long time ago, this was a non-alcoholic German beer monster that was actually brewed properly, it'd be humorous to put the hoppy alcohol back into the non-alcoholic Monster beer. Fermenting off the shelf drinks has pretty much opened up an entire new world of possibilities. You should do Gatorade next and send a bottle or two over to Babish; he did a tier list video on Reddit recipes and Gatorwine was one of them, though this was just mixing Gatorade and a cheap wine, it's become a running joke in his comment section and supposedly there's a Gatorwine tier list video coming.
@@Alumirust To memory, Mule was one of the shortest-lived flavors released, possibly only contested by Ultra Citron, very strange time for the company with how they were cycling flavors. I wish Monster would just release a line of mocktail drinks, bring back Cuba Lima (mojito), Mule (Moscow mule), and introduce a variety of others, I'd personally like to see a LIIT or an AMF, though getting into botanical-heavy drinks (gin cocktails) would also be interesting; this would also give Ubermonster a chance to come back again though I doubt Monster would get back into glass bottles, M3, the ultra-concentrate, could also see a comeback as a shooter. Stemming from this, the mocktails could also be released as their own line of the hard Monster with no change to the flavoring itself and only swapping the base liquid, essentially getting two products per new flavor.
@@AlumirustIs this US specific decontinuation or are my local stotes selling me their top shelf reserves? Mule & Assault are both in my top three so I was surprised by the lack of availability.
very cool video, ive made experimental DIY alcohols as well, and i have a few tips. i have, on multiple occasions, fermented storebought fruit juices into wine. in all cases, they fermented fully, without issue. so far ive only been using regular baking yeast, with no added nutrients. ive also tried making wines out of various more processed drinks, like some sodas, a multi-fruit vitamin juice, monster, and red bull. with mixed results. i am an amateur and basically just use plastic bottles and silicone tubing for the airlocks. the main preservative that makes monster hard to ferment is sodium benzoate, because it kills yeast. theres also potassium sorbate, but it seems it merely prevents yeast from reproducing. all monster flavors contain sorbate, and all except two (that i could find) contain benzoate. the monster wine i was able to make was the monarch flavor. i did this using regular baking yeast and without anything fancy like a starter solution or added nutrients. it has been like 2 years, but i believe the fermentation did go to completion. as for the caffeine, the yeast does not seem to touch it. it should all still be in there. regardless of the benzoate issue, it seems the yeast you chose was resistant to it, and did its job fully. that is very impressive to me, as ive only ever worked with baking yeast, which always died soon after being dropped into a beverage that contained benzoate. over the past week ive been fermenting a can of red bull, trying to make a wine with the flavor of "default energy drink", and i used red bull because it doesnt appear to contain any preservatives. the fermentation did not go to completion, and theres a few possible reasons why. i might have added too little yeast, it might have been too cold in my bedroom, and the redbull mightve been bereft of nutrients besides sugar. one thing i am not concerned about is the pH. most of my wine experiments have been in fermenting storebought fruit juices, all of which have fermented nicely, and they all had a pH of about 3, which other, more processed sweet drinks never go below. maybe acidity has a noticeable affect on taste, but for amateur/experimental purposes, i wouldnt worry about it. thats all. ill be making beer next. -liz
how would this taste aged in a barrel? And what wood would be the best for it would be the better question. I feel like it would be good with birch, but birch barrels are weak and soft, so no.
Could see the smile in his eyes the second he took a sip of the monster wine. Very neat video, I do some brewing myself, I have a blueberry mead aging as of a few days ago.
OMG! I was waiting for this! I made some “Mango Loco Monster” wine a few weeks ago, and was looking to see if you had done it yet. My one did definitely make alcohol, but didn’t taste very good whatsoever, it had the original mangoey taste, but not in a good way 😂. Great video keep it up!
i used to work for a distributor of monster and fun fact. Monster has a special coating on the inside of the can to keep the liquid from eating thru the can. when ever we would get cases of monster that had a busted can we would see other cans get effected while sitting in the repack cooler. the liquid would eat itself back into the can from the outside
One idea comes to mind is to acclimate the yeast for Monster before inoculation into the beast itself. For example, adding the starter culture into diluted, pH adjusted Monster with additional nutrients. This way, the yeast can more gradually adjust its metabolic processes to adapt to the abiotic stress from acidity and preservatives.
Hell. I been interested into making mead for some time. Never gotten around to it. There is a guy who makes a lot of local honey from his bees so might aswell. If for no other reason, you're worth the sub. You make alot of cool content.
Would you try monster wine?
Howl yea
Just be careful! Alcohol and caffeine can cause heart issues, it's why 4loko got pulled from shelves.
@@goldenhivemead YES
Yeah but can you please try doing 100% luxardo maraschino cherries, with the syrup and all nothing else. Curious how it would turn out.
Not with my caffeine sensitivity but I think this experiment was cool regardless
I was already googling if caffeine can survive fermentation when you asked! General consensus is that yeast fermentations reduce, but don't completely eliminate caffeine content. Unsurprisingly, there's not a lot of solid research on the topic.
Actually that's kind of weird given how much of university life is built on alcohol and caffeine...
James Hoffman needs a bottle so he can measure the caffeeine.
@@whoho1I was going to say this 😂
So I guess we need a follow-up episode with one of those super caffeinated energy drinks like Bang.
maybe look into coffee liqueurs, and how they are made, and their caffeine content. i don't know much about them, but maybe we could learn something from there.
Nice, now I want to see NileRed to turn wine back into an energy drink.
I love science TH-cam culture so much
@@TheSentientCloud Yeah It's like a childhood dream
you are a genius!
@@darktrapmusic6472 This guy recreated monster mule. I'm surprised he didn't bring it up as a taste comparison. But I really wish there were more science youtuber collabs hahaha
@@TheSentientCloud Monster mule ? Man you could help sprout the idea contact them, try to link your favs
Fun fact, most sodas would absolutely burn through the cans they are stored in if they didn't have a polymer layer inside protecting the metal from the liquid.
Makes me wonder about cancer causing compounds and mutagens inside the polymers
@@rickofpolynesia8070 I'm sure you can find out what those polymers are, and then research what the scientific consensus is regarding the carcinogenicity of those compounds. Let us know what you find out!
My grandad used to collect Cocacola plastic bottles to use for two-stroke mix because he said they were the only ones that won't be eaten away by gasoline 😅
My neighbor's dad was a hoarder, we were cleaning out his basement one day where he had dozens of computers from the 80s just thrown into a corner. On a bookshelf in a side room, we found 2 or 3 12 packs of soda cans, all the cans were completely empty. I guess after 20 or so years, either it got through the BPA or the cans were old enough to not have the liner.
lemon juice is more acidic
You need to make the famous “gator wine”, just Gatorade as wine.
Was looking for this comment
Beat me to it... Gatorade wine for sure!!
A fan of babish i see
Sweeeet gator wiiiine
Sippin red wine out of Gatorade bottles
gamers when they get older and a bit more sophisticated:
Need to do a second fermentation in a bottle to make it sparkling
lol yes
The wiser gamer would piss in a can and sell it to a younger game and call it Monster!
maybe athletes not gamers, because i see monster pretty much is into sport, not gaming
but i got your point
@@user-xc1qy7ed8lMonster is marketed heavily to gamers, that's why they always have promotions for the newest CoD or whatever. Also the military. Monster had such a presence when I was in the Corps, I remember them doing a little Monster parade at Camp Lejeune once lol
re: using the starter culture - when I worked in a yeast research lab, we planned our experiments to include overnight starter cultures. We'd do a fresh streak plate day-2, inoculate the starter culture day-1, let it go overnight then use that as our inoculum to set up our real culture day0, and day1 perform our experiment(s). Couple reasons.
a) We usually kept our strains maintained on agar plates, which let them hang out "semi-active", but when transferred from the agar plate into liquid they still took time to kinda "wake up" and get going. Even coming from frozen stocks, we'd usually streak onto agar first to give them a chance to grow/revive from the freezer; before moving them to liquid culture.
b) It gave us more starter volume, so we could get a large batch going faster, rather than having to wait for the initial inoculum to grow>divide>grow>divide.. etc to match the volume.
c) A lot of microbes (yeast included) have quorum sensing mechanisms which regulate their growth in response to culture density [my PhD is actually studying quorum sensing in a different microorganism]. Most of the time quorum sensing mechanisms are thought about in terms of growth limitation in overgrown cultures, but they also regulate growth when conditions are too dilute and paradoxically can slow down initial growth when transferred into a high volume culture with too few cells.
Since most of the time, when you're using the yeast packets, a lot of them will be dead in the first place, I think it'd be a great idea to do the starter culture because it gives the culture time to establish itself and get through the lag-phase of initial inoculation + build up cell number before inoculating your bulk fermentation at a higher density with actively growing log-phase yeast... ultimately resulting in a faster total fermentation time. It's essentially the liquid equivalent of a poolish or biga preferment, or sourdough starter when baking.
You also mentioned that it produced a much cleaner, crisper flavor than normal. I'm just speculating on this point, but I'd imagine that coming out of suspension and initially rehydrated/reactivated, the yeast may produce some off-flavors through alternative metabolic pathways, which normally stay at concentration in the full batch. Using the starter culture, you may still get that in the small batch, but it'll end up diluted out in the final batch + by the time you move onto the bulk volume, they're active and alive and not producing those compounds.
Thank you for the great insight. This is incredibly interesting and I’d love to learn more about it. Based on what you suggested, it totally makes sense why it worked as well as it did. Cheers!
"monster wine, unleash the yeast"
Underrated 🔥
Goated comment
Underrated comment lol 😂
lmao
I think I'm missing a reference here...
Options for fixing the flat problem:
1. Mix it with a small amount of fresh monster for carbonation.
2. Attempt to make a sparkling wine, this appears to be don by adding more yeast to an existing wine when bottling, and then leaving to further ferment somewhere dark and cool.
If you try the second one I'd love to see the result.
Then you must be really carefull not to have your bottles explode in the cellar, I guess. What comes to min is that champagne and similar beverages come in different bottles. Could it be that those have bigger walls to compensate for the pressure?
@@balduinvontrier128 Bottle fermentation is frequently done by beer brewers or when making kombucha. There are calculators online you can use to make sure you reduce the risk of bottle bombs. Personally I haven't had any bottles explode so far 👍
@@balduinvontrier128 You could also add the monster to the glass when you drink it...
Just put it in a keg and hook up the CO2. That's a reasonable amount of monster wine right?
You could use some models of Sodastream to carbonate wine, It's a very specific process that appear to work well if you do it CORRECTLY and CAREFULLY. Please do watch at least 15 different videos on TH-cam to get the right idea on how to do it, so you don't go repainting your roof and walls... I haven't watched that type of content in over 6-7 years but it had a bit of a surge at one point.
The key is to do it excessively slow and use a model that release pressure in a specific way and you'll slowly build up the right amount of carbonation without the bottle exploding.
Another 9000 notes of warning, using a Sodastream to carbonate anything but water (but also water, rly) and overdoing it will cause it to explode. They explicably state everywhere on the box and the machine to not carbonate anything but regular water.
8:40 It's called Kilju (sugar wine)! You can make any juice into kilju by using sugar and yeast, it's popular in Finland. It was illegal here until 2018, people still used to make it. It's a cheap way to get drunk but selling it is prohibited. 🥂
my summer car
Yee, I make a cidre using that method (loads of sugar and some brewer's yeast added to apple juice, in a 1 gallon mead jar). It is easy to make, cheap, and tastes good.
A passerby here. There's been an alcoholic "cocktail" sold in Russia in mid-00s called Jaguar, essentially an energy drink with some alcohol and carbonation (just mixed, not fermented). The common redbull-alike taste hid the alcohol and a whole generation of teenagers got wasted on that toxic sludge. This video gave me a flashback to that. A fun experiment, but I would suggest anyone to keep energy drinks and alcohol as separated as possible.
That's the most russian thing I've ever heard 😂😂😂 I love russia
Sounds like 4loko
The US had something similar called Four Loko: A ~10% alcohol beer-like loaded with Caffeine, Taurine, and guarana advertised as an energy drink.
A bunch of college students wound up injured and walking while blackout drunk, so some states began banning it. The company relented and removed the stimulant ingredients that were making drinkers think they were still sober.
@@ToastyMozart I had some back in the day. 14% abv and like 200mg of caffeine. Crazy combo
4 lokos, they were sold in 32 ounce cans, and were an alcholic energy drink, they were like 14% ABV, and actually CHEEPER than just a plain red bull. Over time they took the caffene out, lowered the ABV and the can size, but they still make them... Dunno who would buy them anymore though, they were NEVER good.
Miller had one too, only it actually tasted good, called spark, it was only like 4%, so it was far more mellow as well.
Great job. Next time you should do RedBull so you can say "RedBull. It gives you wine"
Noted.
@@JB-32015 redbull gives you wiiiiine
But this is Monster unleash the yeast
Totally agree mead and redbull 20/10
Yes then send me the recipe 🤙
1:28 Fun fact; there's a layer of thin plastic inside the can, much like in cola cans, that prevents this.
How is that fact fun ?
@@nostro1940 How is it not?
@@Draggo88 if that's funny than the whole wikipedia is just a jokes website
@@nostro1940 I said fun, not funny. Is there a definition in wikipedia for you to look up?
@@Draggo88 oh fun, not funny, understandable then! (sarcasm)
By far your best video from a production standpoint
More to come 🍻
Thanks for the yeast and pH tips!
Yes, I loved it.
Agreed! my first thoughts as well
KingCobraJFS didnt aprove 0:47
He'd drink that in one sitting.
He would have drank it like a chug jug
TMDWU
I hate Golden Hive Mead more than I love Ozzy Osbourne
0:22 "...But what if we turn it into wine?"
- Jesus (probably)
this is obviously a Kyle Christ invention
@@trugeldNahh, thas Craig Christ….Jesus’ bro! 😂😂
it was his Mother who asked for wine
that's a "can it play doom" of wine making
@@mgntstr yup, and it's why we venerate her
not even joking, her telling everyone to let him cook is a proof text
Alcohol and caffeine in a single drink is one hell of a combo💀
Try some buckfast
That's why four loko got temporarily banned
For when you can't afford a g with your drink
Jägerbomb is what you're thinking about
im used to a double shot of Everclear in a Bang energy, youll be fineeee
TH-cam got me. At 8:24ish he said 'how does it actually taste' and yt hit me with a commercial lol
Same
creators choose when their ads appear
Anyone who says they wouldn’t be willing to try the monster wine should not be eligible for entry. In fact you should have to drink the monster wine in order to win. Really enjoyed the long form content. Excited to see what’s next.
The madlad, he actually did it
You should try making wine of different Monster flavours next and rate which one is best
That intro animation is smooth!
Great job with this video, and it's very intriguing to see how you got an energy drink to ferment.
Much appreciated
Oh shit its an actual "youtube" video. Props man. Can't wait to see more.
What do you want to see next?
@@goldenhivemeadis it possible to ferment coffee into a mead or wine?
@@lexecomplexe4083 isint a coffee like alcohol already a thing? Pretty sure ive heard of something like that before
@goldenhivemead if I could have you make something else into mead, I think it would be cool to do the different flavors of jolly ranchers.
@@goldenhivemeadferment some sort of maple mead
That smell victory 7:13😂😂😂😂
Missed opportunity to turn the Monster 'M' upside down for the label. Awesome video!
its a travesty that he didn't do that
Real shame. I figured he had a PHD in Wumbology: The Study of Wumbo.
"Bottoms up and the devil laughs...."
It's not an M. It's 666 in hebrew numerals.
@@Jairion of course it is.
Monster Malt liquor
Are you allowed to ship Meade? I’ve always wanted to try it and when I ask at restaurants they look at me crazy
HE DID THE MONSTER MALT
I just made my first batch of mead last night! I tried your caramel apple cider mead recipe! I don't have a siphon or bottles yet but I'll get there hopefully. I may comment when it's done fermenting and let you know how it turns out!
Loving the long form stuff from the channel. Seeing a professional at work after watching infamous youtubers chuck stuff in a jug really makes you appreciate the time, effort, and fun you can have when learning about mead making. Can't wait to see more
I'm far from a professional, but I appreciate the kind words. I enjoy making content where I can have fun and also share what I've learned in a (hopefully) easy to follow manner.
Hey Golden Hive! Just wanted to let you know that i bottled and tasted my very first mead yesterday!! I've never tasted mead before and i was almost nervous i wouldnt like it, but it was delicious!!!! I just bought more fermenting jugs, i started an orange blossom mead last night and i will start blueberry maple mead next week! And maybe more!!!! Thank you!!
This makes me happy. Cheers!
I love that you got those decals for the bottles, especially because of how well they blended in with the brown of the glass. A very classy touch
Handsome Shrek turned Monster Energy into wine. What a banger.
4:05 Wait, monster energy is not actually green? I guess you learn something new everyday
I love the scientific approach behind this! Really adds some more depth to the process. Congrats on the monster mead!
Get ready for monster Jesus!
Never thought I'd hear those words
Very interesting, just got into fermenting wine and its so interesting to say the least, quite fun to see when youve done it right and whatever your making is bubbling into wine. Will keep watch for your new vids.
ONE MAN ONE JAR & A DREAM
man, this might need to be my new bio
There is a "one man one jar" video and it's it disturbing.😅😅😅
thank you for reminding me of the trauma
don't word it like that
>one man one jar
😕
I would try Monster Wine for the novelty of it. I usually watch your short videos, but a longer formatted video was nice to see!
These videos and your tiktoks have made me really curious to check out what sort of beverages can even be turned into wine. These videos are really interesting and neat to check out!
Somebody had to do it!
That's what I'm saying
As a former beverage vendor, i can confirm that monster does eat through the can. Thats the main reason for its established shelf life.
Seen other comments saying maraschino cocktail cherries, that would be cool I seen another TH-cam channel distil them but I think a wine/mead would turn out a lot better!! 🍒
Amarena Fabbri Luxury Italian Cocktail Cherries would be better
This man knows how to make wine AND real TH-cam content. Hell yeah.
i feel like this opens up so many possibilities for other stuff to ferment
Heck yeah bro! Stepping up the vid production majorly! This was highly entertaining and still educational. Well done 🍻
Thanks man!
I love the long form, you’re doing great! I wanna see another long form soon
Try luxardo maraschino cherries. Don’t add anything else but the cherries and their own syrup 🍒
Amarena Fabbri Luxury Italian Cocktail Cherries would be elite 😎
@@dustinmcdougall2674those are my favorite with an old fashioned
@@dustinmcdougall2674 yeah either or. I’ve seen seen people do them distilled on TH-cam think it was bourbon company and it turned out great from what I remember.
Uuuh, Just Reading It made my mouth water
@@JHorn1985there’s a video of someone making it but distilled. Feel like a wine / mead would hold way more flavor !
You do a good job of explaining things without sounding condescending
I'm really glad you were able to pull this one out
Random recommendation by youtube and I feel your editing and content is super entertaining
Bold of you to assume I wouldn't watch the hell out of an hour long deep dive that includes bottling/capping et al.
Your ideas are absolutely amazing. I'm curious what other things you could ferment. I think you should try lucozade if you guys have it wherever you are from. Its quite a popular drink in the UK
I bought your kit and am fermenting my first mead. It’s a blueberry maple black tea. Already addicted! Thank for the content.
Very clean video. Been watching for a while and you're the reason I now have a brewing kit. Making some mead for a local Viking Day festival and can't wait!
Anyway, props to turning a million things into wine😂 keep up the good work!
Great video man. Really simplified the whole process for those of us that dont make wine
You should try some of the other flavors of Monster. I'd mostly be curious about one of the Juice monsters (more specifically one of the Punches or Mango Loco), one of the Reserves (I lean towards Strawberry & Kiwi and Orange Dream), Assault if you can still find a can of it, or one of the Javas. It's too bad that Monster doesn't have the range of flavors it once had, and how most of the main drinks have gone into the Ultra line, Mule and Cuba Lima would've been decent, Heavy Metal had a persimmon-like flavor though that hasn't existed for nearly a decade and a half now, and there's been some other flavors here and there that could've been interesting being made into a wine. You'd have to add sugar or honey to it, but I'm curious how any of the Monster Ultras would turn out, Violet being grape, Black being cherry, and the original White (often referred to as TV static), would be interesting choices and having the addition of non-sugar sweetener could make for an interesting back-sweetening effect.
As for the naming, Kilju is probably the closest named thing, but that's usually 30-34 proof, but it's just sugar, water, and yeast, which is essentially what you have here with Monster plus the energy blend. With it not being distilled, hooch, popskull, and firewater don't exactly apply, nor any kind of spirit naming; though would a Monster spirit be considered a neutral, an outright Monster vodka might be a fun project. Otherwise I don't know of a single name for a sugar water non-distilled beverage outside of Kilju, outside of just calling it outright ethanol (the term is sugar-source agnostic, so there's no technical naming when using the term) which is what drinking alcohol is anyways. Monster ethanol, of whatever your brew's final ABV is as the label %/proof, is not only the best fitting name but also the literal name of this experiment.
As far as other experiments go, like the distilled Monster vodka idea, mixing this with some grain for a malt or beer could also be interesting. Like the Hard Monster but done properly, rather than adding a flavor blend to a neutral malt, brewing the malt/beer with the Monster itself. You could also do a hybrid, similar to what a lot of late Old Norse recipes were doing with grained meads, a bunch of Dansk Mjød's products (Viking Blood, Ribe Mjød, Gl. Dansk Mjød, Vikingernes Mjød, and Odin's Skull) are a modernization of these types of grained mead recipes (though I think Dansk Mjød themselves use hops specifically); though I have no idea if any of these recipes, old or new, are boiling their hops or dry-hopping. Supposedly some 'innovative' winemakers are also hopping their products now, again no idea of which process, though I've heard from individual experiments that dry-hopping wines leads to decent results. I think this would be where Monster would shine the most, a grain product; too bad Übermonster was discontinued quite a long time ago, this was a non-alcoholic German beer monster that was actually brewed properly, it'd be humorous to put the hoppy alcohol back into the non-alcoholic Monster beer.
Fermenting off the shelf drinks has pretty much opened up an entire new world of possibilities. You should do Gatorade next and send a bottle or two over to Babish; he did a tier list video on Reddit recipes and Gatorwine was one of them, though this was just mixing Gatorade and a cheap wine, it's become a running joke in his comment section and supposedly there's a Gatorwine tier list video coming.
Man I miss Monster Mule, it was my favorite but when I talk about it most of the time people have NO idea what I'm talking about!
@@Alumirust To memory, Mule was one of the shortest-lived flavors released, possibly only contested by Ultra Citron, very strange time for the company with how they were cycling flavors. I wish Monster would just release a line of mocktail drinks, bring back Cuba Lima (mojito), Mule (Moscow mule), and introduce a variety of others, I'd personally like to see a LIIT or an AMF, though getting into botanical-heavy drinks (gin cocktails) would also be interesting; this would also give Ubermonster a chance to come back again though I doubt Monster would get back into glass bottles, M3, the ultra-concentrate, could also see a comeback as a shooter. Stemming from this, the mocktails could also be released as their own line of the hard Monster with no change to the flavoring itself and only swapping the base liquid, essentially getting two products per new flavor.
@@AlumirustIs this US specific decontinuation or are my local stotes selling me their top shelf reserves? Mule & Assault are both in my top three so I was surprised by the lack of availability.
Loved this! I remember commenting that I wanted to see Dr. Pepper wine a few months ago and when you made it I was over the moon!
This is one of those moments where they say the scientists could do something but never stopped to think if they should lol.
What happens to the caffeine?
If you miss the original 4loco, now's your chance 😂
The yeast drinks it, but having adhd it becomes hyperactive and finishes fermenting faster
It also gets diarrhea
it helps yeasts work faster
This channel is such a vibe
Finally you got some results that resulted in a successful fermentation! Keep up the science projects!
I just got started making mead thanks to your videos. Looking forward to trying your improved Skyrim mead!!
It’s amazing!
This was so unexpected and a delight to watch!
very cool video, ive made experimental DIY alcohols as well, and i have a few tips.
i have, on multiple occasions, fermented storebought fruit juices into wine. in all cases, they fermented fully, without issue. so far ive only been using regular baking yeast, with no added nutrients. ive also tried making wines out of various more processed drinks, like some sodas, a multi-fruit vitamin juice, monster, and red bull. with mixed results. i am an amateur and basically just use plastic bottles and silicone tubing for the airlocks.
the main preservative that makes monster hard to ferment is sodium benzoate, because it kills yeast. theres also potassium sorbate, but it seems it merely prevents yeast from reproducing. all monster flavors contain sorbate, and all except two (that i could find) contain benzoate. the monster wine i was able to make was the monarch flavor. i did this using regular baking yeast and without anything fancy like a starter solution or added nutrients. it has been like 2 years, but i believe the fermentation did go to completion.
as for the caffeine, the yeast does not seem to touch it. it should all still be in there.
regardless of the benzoate issue, it seems the yeast you chose was resistant to it, and did its job fully. that is very impressive to me, as ive only ever worked with baking yeast, which always died soon after being dropped into a beverage that contained benzoate.
over the past week ive been fermenting a can of red bull, trying to make a wine with the flavor of "default energy drink", and i used red bull because it doesnt appear to contain any preservatives. the fermentation did not go to completion, and theres a few possible reasons why. i might have added too little yeast, it might have been too cold in my bedroom, and the redbull mightve been bereft of nutrients besides sugar.
one thing i am not concerned about is the pH. most of my wine experiments have been in fermenting storebought fruit juices, all of which have fermented nicely, and they all had a pH of about 3, which other, more processed sweet drinks never go below.
maybe acidity has a noticeable affect on taste, but for amateur/experimental purposes, i wouldnt worry about it.
thats all. ill be making beer next.
-liz
Root beer mead please!
Coming
Do maraschino cherries next
Amarena Fabbri Luxury Italian Cocktail Cherries
This idea is right up my alley
I've been watching for a while! Big fan! I love that you make both reasonable and crazy drinks!
This was quite literally one of the most entertaining videos I’ve seen
Love the editing.
Thank you!
how would this taste aged in a barrel? And what wood would be the best for it would be the better question. I feel like it would be good with birch, but birch barrels are weak and soft, so no.
I would love to try monster wine!!!
Awesome long form video
This was a fun video and it’s cool to see how clear the monster wine looked at the end. Would be cool to see how orange or grape soda would turn out
How about turning Arnold Palmer Half and Half into mead?
If there's a will, there's a way
That's a good idea
Nah bro, they gonna sue you lol
Could see the smile in his eyes the second he took a sip of the monster wine. Very neat video, I do some brewing myself, I have a blueberry mead aging as of a few days ago.
This is the first vid that introduced me your channel and I love it.
“ Unleash the yeast “ ?
I can’t believe I missed the opportunity between this and “monster mash”
The monster has finally been tamed into fine wine.
This was amazing! Your scientific knowledge was impressive to me. How much fun this had to have been!
1:27 It doesn't corrode the can because all cans are coated with a thin plastic membrane on the interior.
Bro this is like watching Harry Potter and the Half-Blood Prince.
We got monster wine before gta 6
OMG! I was waiting for this! I made some “Mango Loco Monster” wine a few weeks ago, and was looking to see if you had done it yet. My one did definitely make alcohol, but didn’t taste very good whatsoever, it had the original mangoey taste, but not in a good way 😂. Great video keep it up!
Unsure what the labelling rules are in the US, but in Canada... If it's not from a grain, it's a wine! So even mead is classified as a wine.
Corn syrup comes from corn, a grain.
@@mdl8767 but it's not the grain itself :)
Maybe you need to o port some monster from another country where less preservatives are added
I’m literally watching this on my lunch break haha nice glad you pulled it off
Loved this video man, process is super interesting!
What an awesome experiment, I can't believe it worked!
This looks like such a calm hobby
Been enjoying these videos as I start experimenting with my own fruit wines
sounds delicious! I'm so glad i found this channel!
Love your scientific approach in this! 👨🔬🧪
i used to work for a distributor of monster and fun fact. Monster has a special coating on the inside of the can to keep the liquid from eating thru the can. when ever we would get cases of monster that had a busted can we would see other cans get effected while sitting in the repack cooler. the liquid would eat itself back into the can from the outside
It's amazing to see the different mead experiments
One idea comes to mind is to acclimate the yeast for Monster before inoculation into the beast itself. For example, adding the starter culture into diluted, pH adjusted Monster with additional nutrients. This way, the yeast can more gradually adjust its metabolic processes to adapt to the abiotic stress from acidity and preservatives.
It's the first video I watched on your canal and it's was a lot of fun, love you! I would definitely watch more
This has kickstarted my want to brew
Ubermonster (the branded, fermented monster) was my favorite health care plan. I miss it so much.
It was one of those moments where I really felt the fact I'm german when I got slightly offended at him throwing the aluminium can in the normal trash
Great, now turn water into wine
Hell. I been interested into making mead for some time. Never gotten around to it. There is a guy who makes a lot of local honey from his bees so might aswell. If for no other reason, you're worth the sub. You make alot of cool content.