brewsy is powered by science.

for the first time, anyone can harness the exact same process used in natural wineries across the world at home – using the same ingredients.

we spent months & tens of thousands of dollars reverse-engineering what makes amazing, natural wine. we blended together six previously inaccessible winemaking ingredients to make each magical brewsy bag.

we've engineered our blend to deliver the same high-quality taste & profile you love in natural wines, but with an incredible never-before-seen speed.

because we believe in transparency in wine, we've decided to disclose exactly what makes brewsy special.

see how it works see our ingredients

how it works

grab any sweet drink

grab any juice or sweet drink – or make your own.

make it a little sweeter

wine grapes are twice as sweet as juice, so we need to add some sugar.

add a brewsy bag

simply tear open & pour in the brewsy bag. then shake it up!

add our special cap on top

our airlocks seal off our juice but still lets bubbles escape. they fit in any container.

yeast eat sugar

your yeast wake up, swim around, and eat some sugar for three days! in exchange, they make alcohol & bubbles. the yeast go dormant when your wine is 15% ABV.

separate the yeast

leave the juice in the fridge for 2 more days so the yeast fall out of the juice and settle on the bottom of the container.

you enjoy tasty, natural wine!

now your delicious, natural wine is finished! you can drink it all right away or let it age in the fridge for even better flavor.

our ingredients

amazing wine yeast

we start with an industry-exclusive wine yeast, notable for its vigorous character, floral notes, and super fast speeds

organic micronutrients

we use a dual-nutrient system of two patented organic blends: one helps our yeast rehydrate, and the other helps them stay energized afterward

bentonite

this microporous natural volcanic clay has been used for thousands of years to add clarity to wine. ours is a brand-new, exclusive formulation designed to produce cleaner wine than ever

pectic enzyme

this natural enzyme is used in commercial wineries to break down pectins (fruit proteins) in juices and fruits.

potassium bicarbonate

this ingredient helps reduce excess acidity caused by temperature swings found in living rooms & residential kitchens.

malolactic bacteria

this helper organism works somewhat like yeast – except instead of eating sugar, it eats harsh malic acid and produces softer lactic acid. we use an expensive, exclusive strain known for being friendly with our yeast

try it for yourself

yeast, sugar, bubbles: a brief history of wine

yeast love sugar.
when they get a chance to chomp away at some, they'll produce alcohol and carbonation as a by-product.

human beings have benefitted from this wonderful exchange since the beginning of recorded history. from the wines of the egyptians to the beers of the victorian age, every last drop of alcohol on the planet has been produced by our friendly arrangement with little microscopic organisms called yeast.

way back then, they didn't know exactly what yeast were – but they knew that these little guys grew wild on the skin of grapes and other fruits, too. they knew that if you were to mash up the grapes with their skins so that the yeasty outside was mixed with the sweet, juicy inside, alcohol would be produced over a few months.

now, we know a lot more about this process – and we call it alcoholic fermentation. scientific research into the subject has taught us more about yeast than we've ever known before.

we have modern-day science to thank for plenty of food innovations, from impossibly tasty vegan burgers to fully compostable silverware.

the latest? little packets full of hibernating wine yeast mixed with the perfect blend of natural, non-GMO, & organic nutrients – the only way to make delicious wines & ciders from any store-bought juice in just 5 days.

try it yourself