Brew the Dew - Mountain Dew Wine

Are you a wine connoisseur or a person of refined tastes? Well this article is not for you.

Every once in awhile we come across something fun, and through HomebrewTalk we found something fun; Mountain Dew Wine. What's not to love about Mountain Dew and wine; two of life's treasures along with love, puppies and ALF.

I know the prospect of making such an artisan drink as "Brew the Dew Wine®™", patent pending, seems daunting but it's quite easy and I will guide you through it.

Step 1

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Go to the local store and buy 3 gallons of Mountain Dew, cans or 2 liters, doesn't matter. Just make sure to tell the cashier it's not for you, word of you buying all that Mountain Dew might get around town. Depending on the town it will either bring scowls when you're in public or people showing up to your house wanting a drink, neither things you need right now in life.

Step 2

Purchase the following if you don't already own them, buy these online to avoid anyone local truly knowing what you're doing, else those scowls will turn into whispers while you walk by:

Step 3

Sanitize your carboy, bung and airlock with Star-San. Pour all that nutritious, good for your bones, Mountain Dew into the 3 gallon carboy. Put on the bung and airlock to keep anything out and let it sit until the carbonation is completely gone. I would also recommended shaking and agitating to speed up the carbonation loss. You want that Dew to be as flat as West Texas. Some people have stated it might take three days, for us it was two.

Step 4

Fire up your stir-plate and make a starter. If you're not familiar with starters we have a great article to walk you through it. How to Make a Yeast Starter. Sodium Benzoate is not a fan of yeast so that starter needs to be super-powered. You might consider pitching even more nutrient when it comes time.

shop dry yeast

Step 5

Once that Dew is as flat as a pancake, go ahead and add your yeast nutrient. Agitate it some and let it sit for a few minutes then pitch your entire yeast starter into the mixture.

moutain_dew_wine_2

Step 5

Cover that carboy up with your bung and airlock, fill the airlock up with some Star-San or Vodka (feeling a strong urge for an American Movie reference here) ... then wait. I know it's tough but you're going to need to wait till this bad boy hits a final gravity (FG) of roughly 1.01 - 0.99. Use your hydrometer and test every so often. Once there, sample that bad boy, if it's as perfect as I'm sure it will be, you're done!

Step 6

It's time to bottle up some of this Dew to send off to competitions and provide to Robert Parker and Jancis Robinson for critique. So pull that bung off, smell the sweet, sweet delicious, and nutritious, Dew Wine smell. Get some old wine bottles with twist off caps, then use your auto-siphon and fill up some bottles. Drink and be merry!

Final Notes & Technical Observations

Once you're done, use your Brew the Dew wine to gather some old friends you haven't seen in awhile, head to a local park at night, sprawl out a large blanket under a night full of hypnotic stars. As you gaze over the enormity that is our Universe, down all those sorrows with your "Brew the Dew Wine®™", patent pending. For me my sorrows always trace back to Chris Gaines, I so wanted that to work out, if you are not familiar with Chris Gaines, you are in for a big treat.

Disclaimer: We are not responsible for your Brew the Dew Wine coming out award winning. Also note the facts about nutritiousness may or may not be accurate. 

written by Keith Ubben

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43 comments on “Brew the Dew - Mountain Dew Wine”

  • You are = you're February 12, 2016 at 2:42 pm

    "...when your in public..."
    "...knowing what your doing..."
    "If your not familiar..."

    Reply
  • I like the idea but wouldn't the wine contain a large amount of caffeine? Also when it hits a specific gravity of 1, wouldn't it still be fermenting when you bottle? And I'm thinking this would take a little over a week in all to make.

    Reply
    • thesassysommelier February 16, 2016 at 10:35 am

      Considering that it is soda, there would be about 25 mg of caffeine per a typical 6 oz wine glass (compared to about 100 mg per cup of coffee). Also your best best is to ferment until completely dry (hydrometer reading of 0.990 usually). It would take about one week at around 75 degrees F to ferment. I would also add sodium bisulfite tables to the wine at this point also to ensure fermentation has stopped, but I do not know how that would effect the taste of mountain due wine.

      Reply
  • AT HE END DO YOU NEED FINING AGENT AND CAMDEN TO IT???

    Reply
    • Camden isn't a fining agent. It's a preservative/sterilizer. Super-Kleer is what I think you're looking for. If you are wanting fining you might add some oak chips but I personally wouldn't because it's not really a wine wine. It's more like a prison wine to make for fun and to just get drunk off of.

      Reply
      • " It's more like a prison wine to make for fun and to just get drunk off of." this made me laugh! too funny i have drank many a cup of "prison wine" i am a beginner home brewer and have gotten some good tips from comments Thanks

        Reply
  • Has anyone actually tried this? I'm assuming I know the answer but what does it taste like? I'm guessing a cross between Mountain Dew and Mad Dog

    Reply
    • Actually, I made this, because, well, why not (and besides, the wine I made out of Skittles wasn't weird enough).

      Beware of the nuclear green sediment. Seriously, it's scary looking crud at the bottom of your carboy.

      Finally, while it turned out decent, it's just not that impressive. For all the work and time, you could just as easily have poured a shot of Vodka into a class of Mountain Dew and come up with basically the same thing.

      Reply
    • The alcohol level will be .9 only?

      Reply
      • No, it would depend on what the OG (original gravity) was. I have no idea what the OG is but they say FG is around 0.990. You would need to measure the OG before fermentation has begun. You could pull a sample out after you have released all the CO2 and get a measurement before pitching your yeast.
        As a guess I would think around 12-16% alcohol.

        Reply
  • At Jerry:

    Don't worry about fining agents or camden; this ain't for bottlin'; this is for drinkin!

    Reply
  • I tried this twice in small batches about 9 years ago. Batch one was with regular Mt Dew, and the second was Mt Dew with real sugar. I could not get the yeast to ferment the sugars in ether batch. I just figured it was because of additives in the Mt Dew. but if some one tries the batch as described above let us know how it goes. Or better yet HomebrewSupply.com can keep us posted.

    Reply
  • If you have CO2, keg it and carbonate it. Then you will have Sparkling Dew Wine.

    Reply
  • A starter with dry yeast? Isn't that only for liquid yeasts? Any idea what the OG/FG is on this?

    Reply
  • Moike, a starter is used to increase the number of active cells you have. Typically this is only necessary for liquid yeasts, as they have lower cell counts per container, but in this case it's needed for dry yeast as well, to overcome the preservatives in the dew, which inhibit yeast reproduction. Another alternative would be pitching multiple yeast packets.

    Reply
  • I thought sodium benzoate killed yeast...

    Reply
    • It does. At 95¢ you might as well just buy 2 or 3 packets of yeast; it'd be cheaper and easier than making a starter.

      Reply
  • Between the caustic chemicals and the pH level of the Dew, I suspect that the yeast wouldn't stand a chance.

    Reply
  • I actually started this last week. I pitched on Thursday. Today, Sunday, the airlock was bubbling away. I am really surprised that it is actually fermenting.

    Reply
  • Seems to me the preservatives wouldn't allow the yeast to survive? I believe Mountain Dew has sodium benzonate etc.

    Reply
  • I am working this right now. I have has in carboy for 5 days now decarbinating and when shaking instill get bubbles in the airlock. How flat is flat enough. Planning on pitching with bm4x4 full packet for only a 1 gallon test run.

    Reply
    • David Doucette

      As flat as you can get it is ideal. Try shaking or swirling the carboy to encourage degassing.

      You can also try adding a bit of table sugar to it. The nucleation points on the sugar should help push the CO2 out as well. Just make sure you only add a little bit at a time to avoid a mess.

      Reply
  • Pitched tonight. OG was about 1.047-1.050. On 1 gallon batch added 1tsp of nutrients and a full packeted of proofed bm4x4. See how it goes in a week.

    Reply
    • Been just over 12 hours and it is bubbling away. Not a super fast bubble like a normal brew, bit still a good sign of life!

      Reply
  • I just tasted it after a week in primary. I racked it to secondary. The gravity is down to 1.002 from 1.052. It tastes terrible. Has anyone had a finished product of this. If so, have they been able to back sweeten this somehow. Once its done fermenting, I'd like to back sweeten it, then carb it.

    Reply
    • It is a "wine" style, so flat and dry are my expectations. I had thought about racking some of it more beer style and add a primer to it when bottling. However everything I have seen in this, it is flat and dry in the end. Hopefully will have a taste follow-up in a few weeks.

      Reply
  • Little over a week since pitch current gravity about 1.04. Retest an OG on a leftover can of MD throwback that was flat and it read 1.06. I would have thought at a week I would see some better results. However it is still showing alot of activity in the fermenter just slowed down a bit.

    Reply
  • Been almost 4 weeks and I am still at 1.04 with activity. Almost a "film" maybe white goo. I have seen it in beer before. It isn't on the liquid it is on the headspace. Just can believe that in this amount of time the gravity hasn't dropped more. Any ideas??

    Reply
    • David Doucette
      David Doucette March 21, 2016 at 7:07 pm

      If you still have yeast activity, I'd see about hitting it with Fermaid-O, which is a nutrient that can be accessed by yeast later into fermentations (past the 1/3 sugar break).

      Reply
  • It has been slow going, but has really kick started over the last week. Week 5 and the fermaid-o additives has shown a increase in abv from 1.04 to 1.03 in 3 days and from 1.03 to 1.02 in the last 4. Activity is still very high. Hope for .9 range within the next 7 to 10 days. Taste overall has sweetness still and a strong Mt dew flavor, but you can sure tell there is alcohol there.

    Reply
  • Supersizedsumo June 5, 2016 at 11:58 am

    Geez ive been seeing bubbles rise through my mountain dew for 6 weeks now. I wasnt expecting it to ferment for this long...

    Reply
  • Sherri Corbin June 29, 2016 at 7:24 am

    so I want to do a five gallon how should the amounts go?

    Reply
    • David Doucette
      David Doucette June 29, 2016 at 1:52 pm

      The most important things are scaling up the mountain dew to 5 gallons worth, having a very healthy starter, and upping the amount of nutrients used.

      Reply
  • Thinking of trying a one gallon test run. How much yeast should I use

    Reply
  • Hey, I not only tried it, but love it. It is a hit, but the secret is to back sweeten with concentrated lemon and lime ade and a little sugar. Recreates the taste of mountain dew. Everyone loves it.

    Reply
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