brewsy is powered by science.
For the first time, anyone can harness the exact same process used in
wineries across the world at home – using the same ingredients.
We spent months & tens of thousands of dollars reverse-engineering what
makes amazing 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 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.
try it for yourself
how it works
1
grab any sweet drink
grab any juice or sweet drink – or make your own.
2
make it a little sweeter
wine grapes are twice as sweet as juice, so we need to add some
sugar.
3
add a brewsy bag
simply tear open & pour in the brewsy bag. then shake it up!
4
add our special airlock on top
our airlocks seal off our juice but still lets bubbles escape.
they fit in any container.
5
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.
6
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.
our ingredients
1
amazing wine yeast
we start with an industry-exclusive wine yeast, notable for its
vigorous character, floral notes, and super fast speeds
2
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
3
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
4
potassium bicarbonate
this ingredient helps reduce excess acidity caused by temperature
swings found in living rooms & residential kitchens.
5
malolactic culture
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
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 one week.
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 one week.
