Is The Mountain Dew Wine Trend Potentially Deadly?

Our buddy Charlie from ‪@goldenhivemead‬ flew out to give us a taste of his infamous Mountain Dew Mead. Gaining millions of views, some have been worried that his Mountain Dew Mead was dangerous to drink due to Botulism. In this video, we break down how to make it, how to avoid botulism, and if it's even worth making at all...
Golden Hive Mead Kits: goldenhivemead...
Charlie's Socials: ‪@goldenhivemead‬
Lallemand Site: www.lallemand....

[@gregj1789]

Botulism from honey is a concern if you’re under 1 year old… That’s why I stopped putting mead in my baby’s bottle.

[@tmarritt]

Keep it safe and stick with whisky, it's practically self sanitising.

[@robertmooney1492]

😂.....how the hell do you make them go to sleep, then?????

[@gregj1789]

Beer

[@teebs6089]

"one and a half two liters" otherwise known as "three liters".

[@goldenhivemead]

Couldn't have done it better myself

[@nicknorthcutt7680]

You should do a second fermentation on it to make it sparkling mountain dew wine!! It would be perfect lol

[@StillIt]

Ha that was awesome. You should do honey comb. Its made by adding Baking soda to heated honey haha.

[@Snakewild96]

I love me some Code Red Mountain Dew ..kinda reminds me of being a kid having Shirley Temple

[@NWsmallbatchBrewing]

Look at that ...look at it ...just look at that ...would you look ..at .. that

[@tobin_nathan]

Hold on…botulism?!? I’ve been doing lots of wild ferments (tepache, ginger beer, kombucha) as well as just doing my first mead and I’ve never come across warnings for botulism. Do I need to do more research?!?

[@tomknight2366]

The concern is with adding baking soda to buffer the soda's PH up and make it a less acidic environment for the yeast. If you added baking soda to alter PH without having measurements to let you know what PH you're reaching, you could theoretically buffer the PH too high which could then allow botulism spores in honey to grow. Although it may be a small chance of that happening, it's not great advice to give to someone just beginning who doesn't have an understanding or measurement of their PH and how that works. If you're not adding anything that will buffer the PH up, then no worries.

[@JoeWatts1]

@@tomknight2366 Good info here! A follow up question: I recently fermented store bought, lemonade off the shelf: Filtered Water, Organic Sugar, Organic Lemon Juice Concentrate, Natural Flavors, Citric Acid, Organic Strawberry Juice Concentrate, Organic Fruit And Vegetable Extract (Color), Organic Lemon Flavor. I added some baking soda, like 1 tablespoon or so to a 2.5 gallon batch. It fermented with ale yeast OG 1046 down to 0.996! Am I going to die?!?!

[@tobin_nathan]

@@tomknight2366 thank fully for that info! Are ginger bugs, pineapple tepache, etc low enough pH naturally that is not a concern?

[@tomknight2366]

@@tobin_nathan Definitely, all 3 of those ferments produce a lot of lactic and/or acedic acid and will always have a low PH. The only way you can harm yourself with those is if the ferment isn't successful and grows mold, which will be very visible if that happens.

[@tobin_nathan]

@@tomknight2366 thanks so much! Good for peace of mind. Feel like I’ll never stop learning

[@Rubberduck-tx2bh]

Back-sweeten with Mt. Dew???

[@nicknorthcutt7680]

You guys need to do a second feementation and make sparkling fermented mountain dew!! I feel like it just makes sense.

[@DZSabre]

why wouldn't you use a lower ABV tolerant yeast? It won't be half fermented. It simply will be sweet or semi-sweet.

[@samlaine3315]

Some people don't like sweet wine

[@SavageShooter93]

Yeah I think the fact the prisoners are most likely putting potatoes and sugar in a TOILET to brew it is the real cause of the problems.

[@AM2PMReviews]

I just heard botulism can’t survive in ph of 4.6 or lower.

[@twolabscustomwoodworks141]

I have brewed mountain dew beer

[@workhardplayhard801]

There has NEVER been a pathogen found in beer and I would assume wine is the same.

[@truckerher]

Watching Charlie, I love that you guys hopped on the wagon too! :D YAY! Cheers from the Netherlands!

[@RyChannelBrewing]

What is the fermentation fridge you have on set?

[@P3ppar]

I'm not an expert, but isn't the foam on the inside of the jar at 1:57 from the Starsan? Will that affect anything?

[@robocop55555]

Starsan is a no rinse sanitizer. As long as you dump most of it out, it’s not a problem. So foam from starsan is not an issue.

[@Rubberduck-tx2bh]

Ye ole Starsan saying: "Don't fear the foam..."

[@mrthomas7511]

You remember that king of the hill episode. The guys got sick from Alamo beer having cleaning solution in the beer. Starsan won't give you thunder squirts.

[@P3ppar]

@@robocop55555 Cheers!

[@Nursemedic97]

I wonder how much of the off-flavor is due to the honey. I have a friend who years ago just fermented straight Mountain Dew, maybe with a little corn sugar to bump the ABV. I’ve not tried it, but he said it was pretty good.

[@Brudhorn]

Since Mountain Dew has sodium as an ingredient, does a sodium taste come through on the end product?

[@cuchulainnmurphy4526]

Do you have a recipe for mead made from Dr Pepper?

[@KnobbyWobby]

"it's potentially safe" is a very weird line to use on a serious topic/concern

[@keithfleming3042]

I believe he said "potentially safer"

[@bulmus]

He's like the most terrible "wine maker" on yt fr

[@gutshoplilium3139]

Who do you suggest instead? For a beginner especially

[@smooth-taggster4045]

i alegedly did it with just bread yeast mtn dew and a cup of sugar

[@andyn3532]

What people forget to mention is that people in prison tend to ferment dodgy fruit in dirty socks and use toilet water then let their hooch ferment in toilet cisterns. In one case using yeast cutured in someone's crotch 🤢

[@EC-dz4bq]

Let everyone know you don't know what you're talking about... without telling everyone you don't know what you're talking about. Botulism is not from those places... botulism thrives in a oyxgen free (CO2 pushes out the oxygen) also while giving it a non-acidic environment... Any "dodgey" fruit would be far to acidic to allow botulism to spread like that. Honey has it already in it and Potatoes specifically are a great food source for the botulism... Also why the hell would they use toliet water when they have a sink? Stop making stuff up... At most they might drain the toilet and use it to hide the drink inside its own separate bag... and surprise... alcohol is a cleaner, it kills off almost everything.

[@bulmus]

Is this inspired by kingcobrajfs???!??

[@hajimenoippo4449]

Lmao 🤣🤣😂

[@deeannchesebro]

Not if you king cobra jfs.

[@emiljonsson2938]

Loosing intrest with stuff like this.

[@covenant11]

Graduated cylinders are highly educated.