I TURNED MONSTER ENERGY INTO WINE!

Ever wonder what happens when you ferment Monster Energy? After several failed attempts and many restless nights, I decided to take one final shot at bringing the long awaited, highly requested monster wine to life… and the results are wild.
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GIVEAWAY DETAILS!
Prizes:
🥉 3rd Place: Limited Edition Golden Hive Mead Trucker Hat
🥈 2nd Place: Trucker Hat + 3lb Wildflower Honey
🏆 1st Place: 9lb Wildflower Honey + 3-Pack Mead Kit + 12-pack Bottling Kit
How to Enter:
1. Like/comment/subscribe and share this video.
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3. Winners will be announced on 09/30/2024!
Eligibility Requirements:
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FULL RECIPE
Yeast Starter:
2.5 g Go-Ferm
34 mL spring water at 104 deg F
2g of EC-1118 brewing yeast
1 quart of honey/water must with SG: 1.025
Monster:
3 quarts of monster, degassed
Baking soda or potassium carbonate until pH is between 3.7 and 4
Yeast Starter
1g Fermaid-O nutrient
Disclaimer:
This is a personal homebrewing experiment. I am not affiliated with Monster Energy. All trademarks belong to their respective owners. Drink responsibly.

[@goldenhivemead]

Would you try monster wine?

[@Tribunal001]

Howl yea

[@Goldenxxxxglory]

Just be careful! Alcohol and caffeine can cause heart issues, it's why 4loko got pulled from shelves.

[@gobloss]

@@goldenhivemead YES

[@SirHimothyy]

Yeah but can you please try doing 100% luxardo maraschino cherries, with the syrup and all nothing else. Curious how it would turn out.

[@isshintheglocksaint4592]

Not with my caffeine sensitivity but I think this experiment was cool regardless

[@JokesInBase13]

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.

[@petoperceptum]

Actually that's kind of weird given how much of university life is built on alcohol and caffeine...

[@whoho1]

James Hoffman needs a bottle so he can measure the caffeeine.

[@aussiegruber86]

@@whoho1I was going to say this 😂

[@colinbecker7962]

So I guess we need a follow-up episode with one of those super caffeinated energy drinks like Bang.

[@Parpeter1]

You need to make the famous “gator wine”, just Gatorade as wine.

[@Ruok90]

Was looking for this comment

[@peterpalestino4926]

Beat me to it... Gatorade wine for sure!!

[@JB-32015]

Great job. Next time you should do RedBull so you can say "RedBull. It gives you wine"

[@goldenhivemead]

Noted.

[@ThatRealDudeCoop]

@@JB-32015 redbull gives you wiiiiine

[@johnmacangus2634]

But this is Monster unleash the yeast

[@juanfelipesanchez8401]

Totally agree mead and redbull 20/10

[@lilmachine26]

Yes then send me the recipe 🤙

[@Drifterhawk]

I love the scientific approach behind this! Really adds some more depth to the process. Congrats on the monster mead!

[@madestmadhatter]

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.

[@balduinvontrier128]

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?

[@coalacorey]

@@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 👍

[@TheHouseCatOfTalos]

@@balduinvontrier128 You could also add the monster to the glass when you drink it...

[@ffwast]

Just put it in a keg and hook up the CO2. That's a reasonable amount of monster wine right?

[@LinusAkaPano]

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 KZbin 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.

[@alcotismo]

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

[@goldenhivemead]

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.

[@logandayproductions]

By far your best video from a production standpoint

[@goldenhivemead]

More to come 🍻

[@MrJesseKnapp]

Thanks for the yeast and pH tips!

[@ryleesdaddy]

I bought your kit and am fermenting my first mead. It’s a blueberry maple black tea. Already addicted! Thank for the content.

[@WallRunnerr]

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.

[@DragonSquallZ]

Oh shit its an actual "youtube" video. Props man. Can't wait to see more.

[@goldenhivemead]

What do you want to see next?

[@lexecomplexe4083]

​@@goldenhivemeadis it possible to ferment coffee into a mead or wine?

[@Doc-randomplay]

​@@lexecomplexe4083 isint a coffee like alcohol already a thing? Pretty sure ive heard of something like that before

[@frankiecastelo9257]

​@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.

[@meimir5180]

​@@goldenhivemeadferment some sort of maple mead

[@nilestraz]

Bold of you to assume I wouldn't watch the hell out of an hour long deep dive that includes bottling/capping et al.

[@timothycrummer4716]

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.

[@flannelmcmannel]

I got into making mead a year ago when I started watching your videos. I've learned a lot from your videos and I really appreciate them. I've made classic mead, orange/cinnamon mead, cranberry/rosemary mead, and blackberry mead. Thank you so much for introducing me and my family to making mead, cheers!

[@WH0LEWHEAT]

Monster Malt liquor

[@WH0LEWHEAT]

Are you allowed to ship Meade? I’ve always wanted to try it and when I ask at restaurants they look at me crazy

[@thedraufganger5245]

You got me into making mead. I finished a 10% mead that all my friends enjoyed, I just started your spiced apple mead recipe that will hopefully be done for the holidays.

[@HisVirusness]

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.

[@goldenhivemead]

Much appreciated

[@5223142]

The madlad, he actually did it

[@DukeNukem319]

Happy to see this channel growing. You're the reason I got into making mead, thankyou!

[@SirHimothyy]

Try luxardo maraschino cherries. Don’t add anything else but the cherries and their own syrup 🍒

[@dustinmcdougall2674]

Amarena Fabbri Luxury Italian Cocktail Cherries would be elite 😎

[@mohammadazuri3690]

@@dustinmcdougall2674those are my favorite with an old fashioned

[@SirHimothyy]

@@dustinmcdougall2674 yeah either or. I’ve seen seen people do them distilled on KZbin think it was bourbon company and it turned out great from what I remember.

[@JHorn1985]

Uuuh, Just Reading It made my mouth water

[@xaytana]

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.

[@timothynoggle5998]

I just got started making mead thanks to your videos. Looking forward to trying your improved Skyrim mead!!

[@goldenhivemead]

It’s amazing!

[@Musipict]

Perhaps you should try making lacto-fermented things with strains like Lallemand's wildbrew series. Lactofermented mead, beer, wine etc. It would be cool and nobody's ever done it before. You'd be a pioneer into the unknown.

[@ClawhammerSupply]

Somebody had to do it!

[@goldenhivemead]

That's what I'm saying

[@patrickwaardenburg9295]

You got me started with making Mead and i recently finished my first batch using foraged elder berries and lemongrass and black tea using your recipe. Currently i am going to try and make red wine from the grapes we grow at home, thanks for getting me started!

[@Gabriel_Block]

This was quite literally one of the most entertaining videos I’ve seen

[@brianwall1688]

That’s awesome! Thank you for the opportunity.

[@Thumbdown-nf7sz]

Seen other comments saying maraschino cocktail cherries, that would be cool I seen another KZbin channel distil them but I think a wine/mead would turn out a lot better!! 🍒

[@dustinmcdougall2674]

Amarena Fabbri Luxury Italian Cocktail Cherries would be better

[@weewigglywoo9975]

I’ve been following this project the whole way. Actually amazing to see that it’s not only drinkable, but good. Keep it up! I’d love to see more of these experiments, but I’d also definitely still like to see your more ‘normal’ mead recipes too.

[@TheBruSho]

Heck yeah bro! Stepping up the vid production majorly! This was highly entertaining and still educational. Well done 🍻

[@goldenhivemead]

Thanks man!

[@ladygodiva2]

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.

[@tobyhagen6553]

I love the long form, you’re doing great! I wanna see another long form soon

[@saramcclintock4760]

The editing is so good!! The dramatic music transitions are brilliant

[@FluffyEnbyneering]

Get ready for monster Jesus!

[@goldenhivemead]

Never thought I'd hear those words

[@MelissaBundren-w3o]

I’m making my first mead with your kit. It’s a blueberry maple black tea. So far so good. I’m already addicted. Thanks for the content!

[@joeperk24]

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!

[@Monique81868]

It's been interesting watching you struggle with the monster experiment. I'm glad you finally conquered it!

[@criscrf9632]

Do maraschino cherries next

[@dustinmcdougall2674]

Amarena Fabbri Luxury Italian Cocktail Cherries

[@goldenhivemead]

This idea is right up my alley

[@thehungryprojects2738]

I recently made my first mead at home. Many mistakes were made, but it was drinkable. Love your channel!

[@GinBunny89]

This was so unexpected and a delight to watch!

[@urjays1544]

The Dutch are joining the Mead-hype, I'd love to expand me and my friends equipment line. Great work on everything! You've inspired us to become true mead-enthusiasts❤❤ love from Holland

[@drakelove3]

I would love to try monster wine!!!

[@Codissus22]

Thank you for trailblazing all these crazy recipes!

[@Morgan-x8h]

What happens to the caffeine?

[@evergreenappreciator]

If you miss the original 4loco, now's your chance 😂

[@alexandertkachuk22]

Love that it turned out. Frankly, your videos have definitely inspired me to do some experimentation on my end... I've got a watermelon mead horror show fermenting in the other room... I've definitely learned a lot about why folks don't recomend watermelon mead...

[@ThatRealDudeCoop]

How about turning Arnold Palmer Half and Half into mead?

[@goldenhivemead]

If there's a will, there's a way

[@TheG4heath]

That's a good idea

[@polkalamypekopeko2969]

Nah bro, they gonna sue you lol

[@Trollingunicorn3]

I eagerly look forward to seeing you experiment and learn more about making meads and wines, I think it’s so fascinating! Keep up the great work!

[@jaketheevans]

Awesome long form video

[@snarby21]

Monster Hooch. For those that don’t know, the gravity measurement measures the density of the liquid before and after fermentation. Since yeast eats sugar and farts out CO2 the density of the liquid will be less after fermentation. The amount of difference allows you to estimate the alcohol percentage. If you accidentally bottle this liquid before it’s done fermenting, the yeast will continue to eat the residual sugar and create CO2 and alcohol- CO2 under pressure in glass bottles can create bottle bombs that explode under pressure and can obviously be dangerousssss

[@AshleyApocalypses]

This really was a movie in the making. Everyday I'm this much closer to picking up a new hobby when you make it look so fun

[@sandwichman8u]

Love the editing.

[@goldenhivemead]

Thank you!

[@davidcarulasan9433]

From the Philippines here, I really enjoy your videos and it really helped me get a good grade on my chemistry subject. Keep it up.

[@Darkfist007]

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.

[@originalabssinth]

I'm so glad you got a successful batch of this. Thank you for doing such an awesome video explaining the full process. Love your videos!

[@WH0LEWHEAT]

Maybe you need to o port some monster from another country where less preservatives are added

[@mariabogan1519]

I'd love to see you ferment multiple different brands of energy drinks to compare which one is best.

[@Steveofthejungle8]

Root beer mead please!

[@goldenhivemead]

Coming

[@DarkRequiemFilms]

Caffeine AND booze? You like to play dangerous games.

[@RickyRavioli679]

Two months ago I made a “wine” using grape Celsius and it came out great with no issues. Cool thing about using Celsius is that it’s sugar free so I ended up using a 2lbs of honey on top of the 8 cans of Celsius. Came out to 11% and tastes delicious!

[@dusti6254]

Love that you do these experiments!

[@Jrsjr89]

I love that you actually made this happen. Pretty work

[@andrewjames9510]

Love these wild projects! Especially the dedication you take to make them work!

[@nephthysp]

I recently got into making wine. I mean why not..I'm a fabricator and love creating things. I love the science and info you share to help us newbies out. I was drinking the Moster wine with you. Lol

[@ForcedSerenity]

I love these videos so much. They're what got me into mead making. Keep up the great work!

[@CorbinLeonard-o5n]

I like how informative this was. Very tempting to try this for myself!

[@TexasVagabondYT]

Great work glad you had success!

[@Smyth14x]

This is awesome! Inspired me to look back into home brewing and fermenting once again after a long hiatus.

[@nicole.roselen]

So interesting! Love following along your experiments 😊

[@ReverendGreenArt]

Missed opportunity to turn the Monster 'M' upside down for the label. Awesome video!

[@MLeisure13]

I used to try making wines at home all of the time, but I never could seem to make a successful batch. But after watching your videos, I feel inspired to take another swing at it. Thanks bro.

[@joshuakliewer2462]

Love all the unique experiments you do!

[@413cowgirl]

I love the science behind the making! Adds another layer of interest!

[@earthami]

I love watching your experiments!

[@BlakeStine-q1n]

This is awesome, I find your videos so entertaining and educational! 👏🏻

[@jukechuu]

this is somewhat close to what us finnish call "kilju" which at it's purest form is just water, regular sugar and yeast, but it's not uncommon to make it from juices or frozen berries. I think this would fit nicely into that category :)

[@MrSdswimmer]

Yo, big props to pushing yourself and growing. Ive been following for months and been a big fan. Keep up the content!

[@southernrays8823]

I’m not a monster fan, but after watching this, I would TOTALLY try this! And my husband has recently started to enjoy drinking really well flavored alcoholic beverages, and I think this is something he would really like! So to be able to do this at home would be amazing!

[@0condolences]

ONE MAN ONE JAR & A DREAM

[@goldenhivemead]

man, this might need to be my new bio

[@Ren505nm]

There is a "one man one jar" video and it's it disturbing.😅😅😅

[@matthewlyons4164]

I'm a huge fan of your experiments! Keep up the good work.

[@CorsairX89]

Bro I'm so excited that you pulled this off! Well done!

[@dakodavandrimmelen4763]

He actually unleashed the beast! I’ve been following along and the results are stellar! 🎉

[@theorobbmarkham5399]

I loved this!! I can't believe that actually worked, insane! I love your work man, and can't wait to see what you come up with next

[@underourrock]

Sodium Bicarbonate (baking soda) makes a "salty" salt meaning you can taste it when it reacts with an acid. Potassium bicarbonate is a much better option to reduce the saltiness. Given the amount of care, time, an knowledge you put into making this I'm really surprised you didn't use potassium bicarbonate.

[@goldenhivemead]

Luckily didn't taste saltiness in the final product, but I'll have to give this a try and compare

[@underourrock]

@@goldenhivemead baking soda can work sparingly...I'm very glad it didn't affect the final product here as it was a very interesting test. Also really glad to hear you might give the potassium bicarbonate a shot.

[@samwagland8910]

You have inspired mw to start brewing my own mead, I am currently on my 3rd batch and experimenting with plums grown in my garden and love my blackberry mead that's finished fermenting last week!

[@John_Yeo]

more long form content! production was great and this fermentation's success makes me excited to see what crazy things you'll come up with next. cheers!

[@gismcieri78]

I really enjoy your experiments and true meads. Keep up the entertaining content!

[@thehippiegames9485]

Handsome Shrek turned Monster Energy into wine. What a banger.

[@jonsexton956]

Thanks for the opportunity.

[@Tarebear8790]

That’s amazing congratulations! I’m glad it turned out so well!

[@TheCornDavis]

I love watching all of the things you make. Never boring haha

[@ScottDSimpson]

I would definitely try this! I have started a few different meads and I am tempted to experiment more now that I’ve got the hang of it. Great video btw! You should try fermenting different energy drinks and compare the end products of each, to see which is the best for flavouring, most alcohol, etc.

[@XlittleXdrummerXgirl]

As someone with a science background who enjoys mead, this is dope as shit.

[@GravyLays]

Cool video, it's really nice to see you tackling more long form content.

[@RowieSundog]

I love this! Some of my favourite channels are Nile Red, Thought Emporium and Max Miller's Tasting History, this sort of video is right up there! Experimenting with the schience of stuff n making weird but cool results! I hope you make more vids of turning unusual stuff into mead/wine!

[@DarkLordJebus]

I always love seeing how your experiments work out

[@christopherelizabeth503]

this is my first video i’ve seen of yours outside of a tiktok! you’re such a good editor!! excited to see more long form content

[@sworddomo1951]

i didnt even expect a giveaway. this is my first video. i thought it was really cool. ideas based on this: honey wasp honey (caution due to it may be dangerous) mead, dunno if possible. hot ones spicy mead marinated wet aged steak like guga does. but whatever sounds good. thanks for the opportunity

[@kimberleyl-baril2558]

Love the details and explanation in all your videos. So great to know how to TS fermentations. 💪💜

[@TheCeCeChronicles]

So cool - love learning more about the science behind the brewing and why you do what you do! I got my husband one of your kits for his birthday and we currently have a batch of peach mead fermenting away!

[@PineConePancakesOG]

Man, these experiments are always super cool. I wish mead were more readily available but alas, making mead is also fun! I’ve been meaning to go and grab a kit.