Tonight, we’re planning to experiment with something new, kiddies. Its name is Spike Your Juice. Actually, scratch that…we’ve nicknamed it the Jesus Juice Experiment. Think of it as juice that starts off sweet and turns into a tangy, refreshing alcoholic drink. A popular European favorite that has made it all the way to the NoHo Lofts for an inquisitive group of amateur mixologists to taste test. Natural fermentation in an easy-to-use packet! Bacchus must be smiling. What more can we ask for to start an adventurous night?

A great conversation piece: what the heck is in that packet that was only available during harvest time until now? We learn that yeast, organic evaporated cane juice and emulsifier make up this magical powder. We read the simple-looking directions. It’s a three step process. Starts with a basic 64 oz bottle of your favorite juice and presto! Champagne-like alcohol.

The first step is to grab a 64 oz bottle of your favorite minimum sugar juice, although best results mandate you use grape, cranberry or pomegranate. The juice should be unfiltered, not artificially sweetened and not refrigerated. The second step is to Spike Your Juice with the packet provided. Half way done gang, and here’s a fun fact: Federal law permits making 100 gallons of beer or wine per year for personal use and not for resale.

Next fill the provided Airlock bottle with water and seal with a Rubber Stopper. One last step and we’re almost there. Final step… wait 48 hours. Wait? What? Bacchus stops smiling. You want a stronger and dryer taste? Wait longer. Apparently fermentation doesn’t rush for anyone. A regular work in progress that one.

The motto is “Make it the way YOU like it.” We tend to like our booze fast. After staring at the concoction for 45 minutes, we wanted our instant alcohol. Our hostess suggested we get a chemist on speed dial. Stat!

A trip to the market and three bottles of red wine later, we were still transfixed by how we could speed up the process. We stared at the bottle intently. Who knew natural fermentation was so interesting? Was that a bubble in the air locked water? Something is happening.

Questions led to more questions. Are you supposed to leave it out? Or put it in a fridge? What if we just do it now? What if we just…add alcohol?

The hostess couldn’t locate a chemist and decided to go commando. She poured all 6 packets in the juice. Encouraged by any form of speedy progress, I assisted her. The others dismissed our rash impulses. There was nothing more left to do but wait.

FORWARD: Two Days Later…
Some members of the original group were present. Others had things to do or were done with the magic of fermentation. Our concoction had been juggled around so much that it was sticky due to getting dropped, thus, the Airlock got a bit of oxygen. However, we were down to taste, and taste we would.

The end result was quite delicious and refreshing, albeit the fizziness, bubbles, and a good buzz. Was our inept mismanagement of the specific directions the culprit? Final consensus, the experiment was a fun night for all involved. If the Europeans have the patience to figure it out, then we can make Bacchus smile again in Noho.

Suggested time for use of product: long weekends or a very long date.