How to make kool aid wine

How to make kool aid wine

Kool-Aid® is a soft drink. It is made from flavoured powder that you dissolve at home in water, sweeten with sugar which you supply yourself, and then chill in the fridge or with ice cubes, or both.

It is available in small packets that will make one jug; large households can buy the powder in canisters.

There also pre-sweetened sugar-free mixes (sweetened with NutraSweet®.)

Kool-Aid has some very devoted fans. One thing they are known to do is to assemble tables of which flavours were released where, when they were introduced and which ones were discontinued and when. For example, Pina-Pineapple appears to have never been released in Canada. Reputedly, the favourite flavour of the inventor, Edward Perkin (see History), was Raspberry, but that has now been discontinued.

Some people are avid collectors of the packets from the past.

In Canada, Kool-Aid is made in Cobourg, Ontario (current as of 2011.) In the US, it is made in Chicago, Evanston, Illinois and Modesto, California.

Kool-Aid is also sold in Brazil, Columbia, Japan, Russia, The Philippines, and Venezuela. It is not sold in the UK.

The small packets have number codes on them, such as: 2007237EV

  • The first four numbers of the code are the year;
  • The second three numbers are the day of the year (e.g. in above example, 237th day of the year);
  • At the end of the code, the letter or letters indicate the plant it was made at.

A – Chicago
EV – Evanston, Illinois
M – Modesto, California
CO – Cobourg, Ontario

Cooking Tips

When mixing Kool-Aid up, some people like to add the dry ingredients first (the powder and the sugar), then the water and stir. Others like to mix the water and the sugar mix, and then stir in the flavoured powder. Some people like to put the sugar and the Kool-Aid in, then add a bit of warm water to dissolve everything, then add the cold water. Some people like to shake it in containers with tops.

Honey is not a good substitute for sugar when mixing up Kool-Aid as it doesn’t dissolve well, and the flavour can be overpowering. Brown sugar can be used, though it will affect the colouring.

Some people recommend only using half the water, then topping up with ginger ale.

Adult versions substitute up to 8 oz (1 cup / 250 ml) of the water for gin.

There are hundreds of recipes for cooking with Kool-Aid, from cake icings to marinades.

Kool-Aid powder can also be used for tie-dying


Pre-sweetened Kool-Aid ends up with about 21 g of sugar per 250 ml. Compare this with Cranberry Cocktail, which has 34 g of sugar per 250 ml.

History Notes

How to make kool aid wine

Cherry Kool-Aid®
© Denzil Green

Kool-Aid was created by Edward Perkins, who was born 9 January 1889 in Lewis, Iowa.

In the mid 1920s, Edwin Perkins was manufacturing a glass bottle of concentrated fruit flavoured syrup called Fruit Smack, available in Cherry, Grape, Lemon, Orange, Raspberry, and Root Beer flavours. Fruit Smack sold in 4 oz (120 ml) glass bottles, with a cork stopper.

Perkins looked at Jello-O jelly powder and got ideas of what he could do with a concentrated drink substance that was a powder, instead of a liquid. In 1927, he began trying to dehydrate and concentrate the syrup into a powder, in order to sell the powder in an envelope and reduce shipping costs. He was successful, and changed the name from Fruit Smack to Kool-Ade in 1928.

Perkins moved production of Kool-Ade to Chicago in 1931. In 1934, he decided to change the name to Kool-Aid, but then found that the patent for Kool-Aid had belonged since 1914 to a man named Jake Ross in Lewis, Iowa, who used the name to describe a lemon drink he made. Perkins wanted the name so much, though, he bought it from Ross. No one is quite sure why he wanted the name change to. There are a few theories why, such as at the time, government people complained that ade could only be used for juice — no such restrictions exist now in America.

Kool-Aid was sold for 10 cents for a 1 oz package. The price was cut back to 5 cents a package in 1933 during the depression.

Originally there were just six flavours: Cherry, grape, lemon, orange, raspberry, root-beer. Strawberry was added later.

In 1953, his company, the Perkins Products Company, was bought by General Foods. At that time, advertising began using a large frosted pitcher with a smiley face on it. Two other variations were used, a heart, and the symbol for 5 cents, but the smiley proved to be the favourite, and so by 1954 it was used exclusively. In 1954, the product also became available in Canada.

The Root Beer flavour was discontinued sometime between 1955 and 1957.

Perkins died in 1961 in Rochester, Minnesota.

In 1964, pre-sweetened Kool-Aid was released. By that time, the pitcher had become the rounded one known today, and the round smiley face picture was trademarked.

Cyclamate was used in the 1960s for the pre-sweetened Kool-Aid powder. The use of cyclamate in America was banned on 18 October 1969, based on lab studies which are now disputed by some researchers.The product with cyclamate in it was transferred to markets outside the US, which some Americans saw as an “evil move” by the company. [1] What they may not have realized, however, is that cyclamate was never banned in many other countries, and its use continues to be legal in Canada, the EU, etc. In fact, Health Canada banned saccharin instead of cyclamate.

Literature & Lore

In Jonestown, Guyana, a cult church leader named Jim Jones had his followers kill themselves on 18 November 1978 by drinking a fruit drink laced with potassium cyanide. The largest mass suicide in history, it’s estimated between 911 and 914 people died.

It’s a myth that it was Kool-Aid. It was actually Flavor-Aid, a cheaper drink powder.


Adams County Historical Society. The Kool-Aid Story. Hastings, Nebraska. 2002.

[1] Weir, David and Mark Schapiro. Circle of poison – Pesticides and People in a Hungry World (Food First, 1981)

This page first published: Aug 17, 2004 · Updated: Oct 4, 2020 .

How to make kool aid wine

(1) A minimum of three weeks’ time. Better-tasting product for those who wait longer.

a) Two pots. One is for disinfecting equipment. The other, water.

b) Rubber tubing. Check out Home Depot or Lowe’s.

c) A funnel.

d) Four two-liter bottles with all labeling removed.

e) Eight empty water bottles with all labeling removed.

f) A safe location where you can leave the bottle undisturbed during the fermentation process.

g) Optional: two balloons.

h) Optional: Any kind of thermometer.

a) Two packages of Kool-Aid, Flavor Aid or even Gatorade

How to make kool aid wine

Pick your flavor. Any flavor.

b) One packet of dried bread yeast, such as Red Star or Fleischmann’s. Avoid packets that say “quick-rise” or “Rapidrise

c) Four cups of white sugar.

d) Fifteen cups of water.


(1) Gather all the equipment.

(2) Disinfect the large and small bottles, funnel, and rubber hose by boiling them in one of the pots for five minutes. Keep an eye on the bottles as they shrink (to around half the original size).

(3) Boil fifteen cups of water in the other pot.

(4) Add sugar and stir it into the boiling water until it dissipates.

(5) Let the “sugar water” cool completely to room temperature. Test the temperature by carefully holding the back of your hand near the outside of the pot.

(6) Using the sanitized funnel, carefully pour the cooled sugar water into both of the two-liter bottles, leaving a couple of inches of space at the top for foaming.

(7) Sanitize half a cup of water by zapping for two minutes in the microwave.

(8) Let the half-cup cool to 100°to 110° Fahrenheit. If you want to double-check with a thermometer (optional), sanitize the thermometer tip with some bleach or hot water.

(9) Activate the yeast by pouring the packet contents into the prepared half-cup of water,waiting five minutes, and then stirring.

How to make kool aid wine

(10) When the yeast is foamy, use the funnel to pour it into both bottles containing sugar water.

(11) Add more water to each bottle until full.

(12) Cap both bottles and shake until sugar and yeast are fully dissolved.

(13) Let the contents ferment by (A) loosening the caps just short of being fully-sealed to allow gas to escape during fermentation (alternatively, if using balloons instead, poke holes in the balloons and attach with an elastic to the mouths of both bottles); (B) placing the bottle in a plastic bag in case of accidental spills; and (C) storing both bagged bottles in a safe locationsuch as your basement or an unused cabinet.

(14) Wait three weeks, checking occasionally to see if the gas production from fermentation has stopped. You will notice a layer of dead yeast forming at the bottom of each bottle.

(15) Check to see if your wine has been contaminated from equipment or supplies. A bad wine will taste or smell like vinegar.

(16) Separate out the dead yeast by putting both two-liter bottles on a countertop, andsiphoning the fermented contents into equal parts in the fresh two-liter bottles placed at a lower level or on the floor. As you guessed, gravity is doing the work in siphoning. Leave space at the top of each bottle, and throw out the last bit of old fluid containing yeast sediments.

(17) Add two packet’s worth of Kool-Aid mix (or Flavor Aid, or liquid-form Gatorade) to each bottle of your homemade wine, cap the bottles, and shake vigorously. (NOTE: If you must consume it at this point, add sugar in addition to Kool-Aid powder).

(18) Cap the bottles fully, replace in safe location, and wait one more week.

(19) During the final week, check to see if either bottle is bulging. If so, uncap, release the excess gas, and quickly recap.

(20) Siphon the contents of both bottles again, this time into the eight water bottles.

Here’s the creepy–er–FUN big guy!

Enjoy the fruits of your patient fermenting efforts! If you enjoyed your Kool-Aid wine project, consider playing around with the formula next time, or even moving onto bigger “DIY projects”. In the meantime, party hard or go home!

Turn Up Tip: Add the Kool-Aid in a sink or bathtub to avoid a nasty spill. The Kool-Aid can cause the wine to begin foaming.

DISCLAIMER: Do NOT attempt if you’re a minor. Also, remember that you forbidden by law to sell wine made at home. This includes Kool-Aid wine. Attempt at your own risk, we are not liable for any damages that may occur to you or your property.

Anybody tried Carbonated Kool-Aid? I read somewhere awhile back. but can’t find it now. that the kiddies and the lady folk love it.

Probably not bad with a little vodka or something added for entertainment purposes.


Well-Known Member

Anybody tried Carbonated Kool-Aid? I read somewhere awhile back. but can’t find it now. that the kiddies and the lady folk love it.

Probably not bad with a little vodka or something added for entertainment purposes.

Watching drunk lady-folk and kids would indeed be entertaining!

But yeah, it basically comes out like generic soda. Carbed grape kool-aid tastes like regular grape soda, orange like orange etc. Like with beer, the carbonation lightens the effects of the sweetness a tad.


Well-Known Member
  • Thread Starter
  • #3

Watching drunk lady-folk and kids would indeed be entertaining!

But yeah, it basically comes out like generic soda. Carbed grape kool-aid tastes like regular grape soda, orange like orange etc. Like with beer, the carbonation lightens the effects of the sweetness a tad.


Well-Known Member

rofl, hop head is always the guy running into package stores for the teenagers.

haha joking, do you carbonate it like beer? just use a little yeast? or carb tabs?


Supporting Member

I make this all the time for swmbo.. I even make the kool-aid part with Splenda so it’s a diet soda

here’s how I do it..

make kool-aid (make it a little extra sweet)
add to a 2 liter soda bottle
force carb it using a cabinator cap (30psi for a week in the fridge does nicely)
make sure to shake the piss out of the bottle to help get the CO2 into solution (I do this several times a day topping off the CO2 each time)

I had kind of forgotten about the crunk juice when Kaye, my sister’s sister-in-law (or my brother-in-law’s sister, however you would have it), emailed me wanting suggestions for drinks to make with Kool-Aid. The words “crunk juice” were never mentioned, but still, my mission was clear. The people had spoken, and they wanted Kool-Aid cocktails.

How to make kool aid wine

First, I decided to do a little research (thanks, google!), just to see what was out there. Turns out the current Kool-Aid cocktail landscape is a barren wasteland of foul, sugary concoctions with names like “demon’s blood” and “the purple panty dropper”. With this in mind, I established some guidelines for my Kool-Aid cocktails. They had to:

and C. bear at least a passing resemblance, taste and composition-wise, to real cocktails. This means I wanted them to actually taste like alcohol. The point of mixing drinks, at least in my mind, is not to doctor up booze with sugar and fruit juice so you can’t taste it anymore – making cocktails is all about combining flavors, including the flavor of the spirit, into something new and different and hopefully delicious. Here’s what I came up with:

Inspired by that quintessential New Orleans cocktail, the Hurricane.

To make the Kool-Aid syrup: Prepare a package of (unsweetened) Kool-Aid according to the directions, but add half as much water as the package calls for. (That is, one quart.)

1 bottle (750 ml) dark rum

*Word to the wise: make sure your pitcher is big enough before you start adding stuff. This version will make about 16 servings, so also make sure you have lots of friends.

It tastes a lot like Kool-Aid. but with a little twist. Might actually be closer to the original version than whatever it is they’re serving up on Bourbon Street these days. (I’ve made hurricanes according to the original recipe, and I’ve sipped some at Pat O’Brien’s, and they are not the same. At all.)

Combine all ingredients in a large pitcher. Serve over ice.

How to make kool aid wine

The Kool Blue Gin-Gin MuleOf all the bizarre and off-the-wall ingredients I’ve sourced for my drinks, one of the hardest to find was – you’re not gonna believe this – berry blue Kool-Aid. I went to three different grocery stores before I found this stuff. I thought it had been discontinued. But then there it was, like the holy grail of Kool-Aid, beckoning from the shelves of the very last store I tried.

2 oz Berry Blue Kool-Aid syrup (prepare according to directions above)

1.5 oz ginger ale (or ginger beer, for a stronger ginger flavor.)

1.5 cups lime juice
3 cups ginger ale

Once more, berries + gin = win. It’s highbrow meets lowbrow. meets delicious.

How to make kool aid wine


Finally, a sangria with little enough effort to match my ambition!

Current mood: hella intrigued

Gotta say, I'm ready for the cheap & quick sangria – sounds like a celebratory drink to me! What should I celebrate? How about going to 4-10s at work! Whoohoo!

Those are some sexy ice cubes. I've never seen such a good-looking ice cube. And I'm a crushed-ice man myself!

I'm going to try all of these, But really where did you get those cool looking ice cubes?

I love it because this is the sort of query people would only make on a cocktail blog. 🙂

Conveniently, I work right across the street from a Sur la Table, so I'm always popping in for new kitchen toys.

occasionally i like to mix red wine with tang. i call it. tangria.

I have a weakness for Tropical fruit flavored Kool-Aid–I think I know which one I'm going to try. Pictures look great!

Having a Y2K theme/End of the World party. I wanted to have us all "drink the kool-aid" before the end of days, so this is awesome/perfect!

Thank you so much for creating and posting this; I made the Tropical Storm for a party, and it was a huge hit! People would sip it, their eyes got big, and they would look at me and go "Dangerous!" Best grown up compliment for a party 🙂

Explore the world of gin cocktails drinks at the Fine spirit expo in Australia. This is the best opportunity for the gin cocktail lovers to taste a wide range of gin and vodka under one roof. Also meet leading gin sellers in Austria to learn more about the taste, brewing process and age of the gin cocktails.

I enjoyed reading your work. I'll come back for more

Keep up the good work 🙂 from TheStillery, a stuart bar in Florida

Thank for the good topic,Thanks for your sharing.

Useful Information, your blog is sharing unique information.
Thanks for sharing.
buy soft drinks online south-b
online drink store nairobi

This comment has been removed by the author.

This comment has been removed by the author.

Thank you so much for sharing such an awesome blog.
buy flavours online in nairobi

Thank you for your post. This is excellent information. It is amazing and wonderful to visit your site.
buy bakery products online south-c

This is looking so cool and amazing drink, I always taking herbal cold drink like shunya drinks in any parties. because that is suitable for me and main thing there is no side effects. That's why as per me these called my party drinks. Thanks

We’re often told that you should never eat anything (or put anything on your body) if you don’t recognize everything on the ingredients list. But since most of us have no idea what xanthan gum or potassium benzoate are — or more importantly, what they’re doing to our bodies — we’re decoding the ingredients in the many things Americans put in (and on) themselves with the help of an expert.

This edition: Kool-Aid Cherry Drink Mix, which is made from nine separate ingredients that we’ve broken down in the exact order they appear on their website.

How to make kool aid wine

The Ingredients

1) Sugar: An 8-ounce serving of Kool-Aid contains 16 grams of sugar, which is a considerable amount. The American Heart Association recommends that men consume no more than 36 grams and that women consume no more than 25 grams of added sugar per day. Too much sugar, if you didn’t already know, is terrible for you: A sugar-laden diet is associated with all kinds of ailments, from heart disease to depression. But then, this is Kool-Aid — what did you expect?

2) Fructose: Fructose is a type of sugar found in fruits and vegetables. It’s also found in many sweeteners, like high-fructose corn syrup, which is incredibly unhealthy.

3) Citric Acid: Citric acid is a sour flavoring agent derived from citrus, and it’s often used to make products like Kool-Aid practically immortal, with no major quality drop no matter how long they’re sitting on the shelves.

4) Ascorbic Acid: Ascorbic acid is just another name for vitamin C. It’s used as a preservative.

5) Artificial Flavor: Artificial flavors are chemical compounds created in a lab that mimic a natural flavor — like cherry — in some way. While that may sound unnatural (and thus, unhealthy), physician and biochemist Cate Shanahan, author of Deep Nutrition: Why Your Genes Need Traditional Food, previously told us that she has no real problem with artificial flavoring: “They’re not killers because they’re added in very, very small quantities to food.”

6) Calcium Phosphate: Calcium phosphate can be taken as a calcium supplement, but it’s also added to foods and drinks as a thickener or stabilizer, meaning this ingredient might help the Kool-Aid powder disperse evenly when mixed with water.

7) Artificial Color: Artificial colors have a bad reputation, but as Shanahan explained during our analysis of Doritos, studies arguing this are a bit flawed: “I’ve always been of the opinion that studies claiming artificial colors can cause cancer are irrelevant because [in the studies] they use really high amounts of the artificial colors — like, a million times more than you’d ever get [in your] food [throughout your lifetime].”

All in all, the average person’s liver should be able to break down whatever minuscule amount of artificial coloring we consume with food and drink.

8) Red 40: Red 40, like many artificial colors, is known to be cancerous. But as Shanahan explained above, you probably don’t have to worry about the relatively tiny amounts found in Kool-Aid.

9) BHT: Butylated hydroxytoluene (aka BHT) is another common preservative added to prevent products from spoiling. Studies continue to go back and forth about whether or not it’s carcinogenic, so it’s hard to say for sure whether the small amounts found in Kool-Aid would cause you any harm.

The Takeaway

Kool-Aid is basically sugar pumped with enough preservatives to survive the End Times.

So if you want to live a long, healthy life, consider both the literal and metaphorical interpretations of “Don’t drink the Kool-Aid.”

How to make kool aid wine

Ian Lecklitner

Ian Lecklitner is a staff writer at MEL Magazine. He mostly writes about everyone’s favorite things: Sex, drugs and food.

Basically it’s wine made from water instead of the powder that comes in a wine kit. This "water wine" needs to be flavored after it’s fermented and the article recommends the use of Kool-aid (Powder juice-like drink mix)

After some thoughts I decided to make half of it lime and the other half strawberry kiwi but only a half batch is ready to be flavored. Which one do I use first?

Re: What flavor should I make my wine?

Post by Gordon Fearman » 05 Feb 2010, 10:58

"When I feel my friends have been conspiring against me, I break into their bedrooms and I write in their diaries."

(PM me if this pic is too big.)

Re: What flavor should I make my wine?

Post by Annchan » 05 Feb 2010, 11:08

Re: What flavor should I make my wine?

Post by Sieg Reyu » 05 Feb 2010, 11:16

Re: What flavor should I make my wine?

Post by Arius » 05 Feb 2010, 11:47

Re: What flavor should I make my wine?

Post by Annchan » 05 Feb 2010, 12:32

I went with Strawberry kiwi. It had more votes when the stuff was ready to be bottled.
After clarifying the stuff (Filtering out some sediment) and then flavoring it I took a little sip and I gotta say it’s not the worst thing I had ever drank. If I was an alcoholic I could totally down the whole thing. I am going to let it age though. The internet tells me that 2 months is an appropriate length of time but I will probably wait longer.

I took pictures along the way if anyone else wants to know the details about how I made this. I pretty much followed the directions on the wiki page using two 2liter bottles. I did not boil anything to sterilize but I washed it all with soap and water before starting. I also filtered the stuff through coffee filters twice before flavoring it instead of siphoning. Lastly I used a wine yeast instead of a bread yeast. This made the fermentation process take 4 weeks instead of the 2 weeks listed in the wiki page.

Re: Kool-aid "wine"

Post by TheRocket » 05 Feb 2010, 12:47

Walk in like DeNiro, and leave like Brando.

You’re living proof that Darwin was a moron.

Re: Kool-aid "wine"

Post by Annchan » 05 Feb 2010, 12:55

It was really really really easy. Just instead of using wine I used yeast and sugar and water. You could use juice instead of water. Peach juice. hmm. Then bottle it ans wait 4 weeks. Presto!

Seeing as this is turning out to be drinkable I am going to try it again but with a concentrated grape juice. (Instructions are all over the interwebs)
It’s supposed to produce a better tasting wine. My husband’s uncle actually owns a wine kit shop and he said he has made it with a concentrated limeade before that was not too shabby so I might try that too.

Re: Kool-aid "wine"

Post by TheRocket » 05 Feb 2010, 13:05

I wonder if that’s how my brothers girlfriends parents make their wine. It seriously just tastes like juice. Delicious juice. Maybe they don’t leave it for long enough.

I have always wanted to try the skittles or gummy bear vodka. This summer I think I’m definitly going to.

Now that my child is in college we have had to cut back on expenses. Mixing cheap wine with Kool-Aid (even the big gallons that only cost about $15.00) tastes really good. I only drink red wine, so I am not sure about whites. I get the best results by keeping them both cold and easily mixing one glass at a time. Also, I use sugar-free, store brand Kool-Aid, and save more money plus lots of calories!

By Judy from Memphis, TN

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

In regard to mixing wine with kool-aid, I have had the best results with store brand sugar-free raspberry. Burgundy is fine_I usually buy Carlo Rossi Chianti. I've even mixed it in the blender as an added ingredient in various fruit smoothies and it ended up great for Sunday brunch.

Thank you, my husband uses some of the worst red wine ever, and when I added some raspberry sugar free tube, and his wine finally tasted good! It took away that somewhat vinegary flavor.

Thank you for sharing, what a great idea! Have a great day. mvb

In the summer I mix the cheap wine with diet 7-up, add a slice of orange or lemon and have super wine cooler. This is a great idea for parties//put in a punch bowl with a sliced lemon and/or lime and maybe some strawberries.

(submitted via email)

Will this work with a heavy/hearty Burgundy. My spouse loves is Gallo Burgundy but I don't care for any wine except Riesling and I've never been able to find it as cheap as he does his Gallo. What flavor of Kool Aid or Crystal Lite do you think would go best with Burgundy?

How to make kool aid wine

By chuCraft Follow

How to make kool aid wine

How to make kool aid wine

How to make kool aid wine

So, you have a Sodastream and have just run out of Sodamix. You could always buy more, but what if you want to make flavors not offered by Sodastream? What if you want to save even more money?

As you may have figured out by now, putting powdered drink mix into carbonated water doesn’t work very well (unless you’re going for a Diet-Coke-and-Mentos-style reaction). By saving your old Sodamix bottles, you can refill them with dissolved drink mixes and still use the measuring cap to make perfect soda every time.

Step 1: Gather Materials

  • Empty Sodamix bottle
  • Water
  • Measuring cup with marks for milliliters
  • Non-carbonated drink mix that makes 10 or 12 quarts

Step 2: How Much Water?

Most drink mixes will make either 10 or 12 quarts, and for the purposes of turning this into a soda “syrup,” a quart is close enough to a liter. The Sodamixes originally came with 500 ml of syrup to make 12 liters. If your mix makes 12 quarts, fill your empty Sodamix bottle with 500 ml of water. If your mix only makes 10 quarts, then fill the empty Sodamix bottle with 420 ml of water. Now add all of the mix packets to the water, put the cap on, and shake until it’s all dissolved.

Step 3: Re-label and Enjoy!

Now you can add your own label to the bottle, tape on the label from the drink mix canister, or leave them all blank and make mystery soda. Since your homemade Sodamix is the same strength as the original, you can still use the lines in the cap to measure. Enjoy!

Be the First to Share

Did you make this project? Share it with us!


How to make kool aid wine

How to make kool aid wine

How to make kool aid wine

How to make kool aid wine

Halloween Contest

Home Cooked Speed Challenge

Organization Contest


How to make kool aid wine

This makes wonderful sense, because Soda Scream stopped making diet cream soda–my favorite. This flavor is so flexible because I can add coffee extract or cocoa extract to my cream soda. (Canfields, anyone?)

How to make kool aid wine

Found a list of soda syrup recipes online they’re only a Google search away!

How to make kool aid wine

Question: how would I do this with a koolaid favor, would I take 3 packets of koolaid and the suger to make a gallon and a half of koolaid?

How to make kool aid wine

Reply 6 years ago on Introduction

I do this all the time. My recipe: 1 empty syrup bottle, 8-10 packets unsweetened kool-ade mix, Enough sweetener to equal 8-10 cups of sugar. Add flavor and sweetener to empty bottle. Fill bottle half full with water. Shake well. Fill the rest of the bottle.

Use the original bottle cap to measure the syrup exactly as you would the original syrup. You may need to adjust the measurements slightly. I like my syrups pretty strong, but 8-10 packets is pretty close to the # of servings in the original bottle.

Let this rest for an hour or two because it will fizz violently if you add it to the water right away. After that, though, it’s fine.

How to make kool aid wine

Reply 6 years ago on Introduction

I make 1 liter of drink mix at a time with Kool-Aid. I prefer sugar free drinks so I bought some pure sucralose on Amazon. A 1 kg bag is basically the equivalent of 1320 lbs of sugar. About $100.

Mix 1 liter of hot water with 14 packets of your favorite Kool-Aid mix and then add 1 7/8ths teaspoons of pure sucralose (or 14 cups of sugar). Mix it all up and then fill two empty SodaStream mix bottles.

1 packet of Kool-Aid make a half gallon, btw. I use 14 packets because I like it to have more flavor. You can probably use 12-14 packets until you get the taste you like.

How to make kool aid wine

Reply 7 years ago on Introduction

If 3 packets of Kool Aid makes 3 gallons (12 quarts), then yes, that’s how many I would try. I’m not sure how well regular sugar would dissolve in the small amount of water, though, so you might want to try either heating the water and dissolving the sugar first, or using an equivalent amount of some other sweetener. I would use as much sweetener/sugar as you normally would to make that much Kool Aid.

Let me know how it turns out! It might take a few attempts to get the ratio just right.