/ck/ - Food & Cooking

Just mix Dr Pepper with vanilla vodka.

>>19281972
Sodas usually have preservatives that inhibit fermentation.

>>19281984
this but replace vanilla vodka with normal vodka, it tastes great

>>19281984
God that sounds like hell. So glad I don't have to be around you people in real life

>>19282049
>>19282017
It just makes it Vanilla Dr Pepper. Only a retard tries to turn Dr Pepper into alcohol. Just buy alcohol...

>>19281972
Probably. The original Coca-Cola was a coca wine, and the alcohol was removed before the cocaine had been.

>>19282063
what part of drop the vanilla vodka makes it into vanilla dr pepper?

>>19281984
Idiot. The yeast will eat the sugar and make it less sweat. The yeast will also bring flavor to the wine. Wines and cocktails are different categories
>>19281972
There is probably a fuckton of preservatives, so I bet nothing will grow there.

>>19281972
i've done something similar with another soda that i found that didnt have any preservatives, the preservatives specifically benzoate degrades yeast cell walls to kill the yeast which prevents fermentation, so if you can find a soda without benzoate and hopefully other preservatives then it will work.
for the yeast use ec-1118 because its really hard to kill and consider adding yeast nutrients because they will prevent it from smelling like an outhouse, to get 15%abv you will need to add more sugar anyways.
recipe:
first pour soda into pot and add 50% more water then take the amount of liquid in weight and multiply with 0.35 to get amount of sugar you need, see how much sugar is in the bottles already and add more.
now boil it for 5-10 minutes, usually you add yeast nutrients now.
wait for it to cool and then when its cold enough for the yeast then move it to a bottle and add the yeast, shake and leave for 14 days.
also sterilize all your shit before.
you could probably add yeast straight the bottle but i havent tried it like that yet

>>19282258
oh forgot to mention but you can buy plastic airlocks for super super cheap and then use a soldering iron to make a hole in the bottle cap for the airlock, leave about 1/2 - 1 inch of headroom between the cap and the liquid

>be a raging alcoholic
>quit for 3 months (with the help of other recreational drugs)
>think "ok, I've got it under control now" and buy a bottle of wine
>end up drinking every day for 2 weeks
oh god damnit

>>19281972
What's it called in English? Here if you do this with grape juice the stuff you get is called Prison Wine or Hammer Wine

>>19282307
It never goes away. Remove the opportunity or suffer the consequences. I can't have icecream in the house. I still get some but I can't like bunker a bunch because it'll be gone before the next day.

>>19281972
one time I left an orange next to a hot air vent to ferment it and then much later I ate the orange and I threw up in class and got sent to the principal's office

>>19282307
>>19282468
I'm glad I'm not a piece of shit with horrible genetics like you kek haven't smoked weed in 4 months and haven't had alcohol in 7 months.

>>19282766
Based.

>>19282087
America moment

>>19281972
>>19282063
>>19282116
Just make a flaming dr. pepper. No dr. pepper required. Probably don't even have to set it on fire.
>shot glass
>3 parts amaretto
>top with 1 part 151
>set 151 on fire
>drop into glass of beer
>drink quickly
Tastes like Dr. Pepper.

>>19282766
>smoking weed
>ever
lol you're already wrecked boyo

>>19281984
This but replace the Doctor with regular vodka

>>19283009
I once did this witb a 40oz of magnum malt liquor.

I threw up everywhere

>>19283118
Did it taste like Dr. Pepper?

>>19283118
Isn’t malt liquor just distilled beer?

>>19281972
like other anons I assumed that preservatives would inhibit fermentation, but I know someone on /r/mead claimed to have made a mead with mountain dew and champagne yeast that actually fermented. Also he let the mountain dew sit out and go flat first before pitching yeast so the carbonation wouldn't fuck things up

>>19282258
>soda poisons yeast
and people drink this shit

>>19281972
I am butt naked covered in seaweed right now.

>>19281972
>live in spain
>make sangria for classmates
>dr pepper --- red wine -- my style
>spanish frens look at me funny
>they all taste that sht
>all say better than their coke and wine
>mfw

>>19285070
they were probably still laughing at you for calling it sangria

>>19282307
It will never be "under control", but if you never have another drop, a year or two down the line the craving will only happen every other day and reasonably mild. Just like exercise and work, the pain never goes away, you just get callouses on your brain and live with it.
t. 2,5 years sober functional alcoholic. I know for the rest of my life if I have literally another sip, it's square 1.

>>19283250
Umm actkually it would be more expensive (and also possibly tax rape) to distill it or add distilled alcohol into it, malt liquor simply has more malt/grain/sugar and optionally tougher yeast that will readily ferment all of that into higher abv.

>>19282010
Yeah this, I thought sorbate was the main one though, not benzoates like >>19282258 mentioned

>>19281984
call it the Malpractice

>>19285070
Nice calimocho, amigo.

>>19281984
This vodka specially is fucking amazing

Zatarains makes a good root beer concentrate, 2oz bottle makes five gallons. I put two of them in six gallons with a teaspoon of vanilla extract and brown sugar. Has sulfites but my yeast usually handle it OK if you're looking for a hard soda. I ferment in primary then bottle it with sugar to carb and sucralose for sweetness. Could also risk bottle bombs and just keep tasting until it's fizzy enough, then refrigerate the bottled batch once it's about right.

>>19282221
>idiot
>sweat

>>19286395
>the pain never goes away, you just get callouses on your brain and live with it.
god that's so fucking depressing

my ass tastes like dr pepper

>>19281972
you can ferment anything with sugar as long as nothings there to prevent the fermentation process. i've made moonshine from left over birthday cake

>>19281972
it's very low in ph, is saturated with CO2 you better get rid off, might have preservatives as well
i don't think it's worth it. just ferment apple juice that's also around 100g/L of sugar and probably cheaper

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