Live and learn right? And oooh the red yeast rice idea sounds interesting
Ahh, it may have been the heat pasteurization that did it in. If you care to glance at a scientific paper, here’s an interesting source. https://pubs.rsc.org/en/content/articlelanding/2019/ra/c9ra01533g I want to say I’ve seen a low temp method of pasteurizing (that you have to hold for a good bit longer) but for mine I avoided heat like the plague and did everything cold with a huge starter to ensure the yeast outcompete anything and fill the fermenter with alcohol to handle any potential unwanted microbes
The spams probably going to be a maceration in the still, but no I haven’t thought of miso yet. Might have to add it to the list. And hey as a fan of sour beers, the wood chip one sounds interesting lol. Any fun discoveries you made with an interesting shakeup in the process?
Yep! My last one was a watermelon wine I made into a brandy. The key is to only get the red guts and avoid anything slightly white. definitely dont boil the juice either or youll get a carrot flavor. Once it’s done fermenting if it was a good fermentation it’ll taste almost like cucumber, a bit of back sweetening makes the watermelon flavor come back with a vengeance.
Oh man that’s a shame! I actually really wanted to try a maple syrup fermentation too, but the whole cost of syrup (or even honey) is what always put me off the idea.
Hmmm beans do have a decent bit of carbs in them so hypothetically there should be an enzyme to convert those into sugars. Only one way to find out lol
Honestly it works. I find that even without sanitization adding in good yeast results in good results most of the time lol. And funny enough tomato is on my list (but for beer, I’ve just been in a distilling mood lately). I also want to do Carmelized onions in a beer but that’s neither here nor there lol
If you got any ideas I’ll be glad to add it to the list. I’ve got a bit of a backlog of stuff to try but with winter coming besides the holidays there won’t be much to do than brew!
That’s fantastic! The lemon one sounds like a lot of work, but I might have to add something similar to it on my list, because I love sour. And oooh, I do love pineapples. I appreciate the knowledge share here. And hey if brining it and seeing what happens works then that’s the best approach :)
They weren’t but they are now lmfao
Yeah, that’s what got me into trying stupid stuff. All the research I did on watermelon said it doesn’t turn out. I made a brandy that easily topped my list of things I made. Did you by chance boil it? As an originally beer brewer it’s ingrained, but I think that’s what kills off watermelon flavor fast. At least from my one attempt at it that was a raging success.
And yeah, spam won’t ferment, unless there’s some enzyme that turns proteins into fermentable sugars, but I plan on macerating spam in a still during a run, I’m curious what flavors, if any, come through. It goes back to an old joke my buddy and I had in the woods ages ago where we drank vodka out of a “spamteen” (can of spam cut out to hold a shot of liquor, it was horrible)
I grow my own basil, so definitely have access to those :)
Oh yeah from the smell and taste of the mash it tastes almost exactly like a corn/cream ale I made ages ago, but it’s always worth a shot
Yesss! Let me know how it goes! I ended up following a post on Facebook about a dude who reduced orange soda into a syrup and used it for a beer. As it was a more… traditional, group everyone was horrified. Apparently it turned out super awesome. Love the creativity and I’m curious about how your adventure turns out :)
Yeah, that’s basically the thought behind the spinach and random herb idea I have, probably will be awful for drinking but thankfully I also cook daily so at worst I can use it to infuse some flavor into a dish lol
Oh man, the key is gummy bears! I got a giant gummy bear (1 pound/0.45kg or so) once and soaked it in vodka. The bear was so big the alcohol barely penetrated through it, but the vodka it was soaking in was delicious, if you have a sweet tooth. The skittles colored vomit however doesn’t sound like the best of times though lol. Learning experiences are priceless though 😅
For sure! I’m not the most experienced distiller, but I’ve made enough beers to assume this is going to turn out tasting exactly like a white whiskey/cream ale after it’s done fermenting. It smells potently of corn and not much else. I might end up macerating a handful of dehydrated Carolina reapers that I was holding onto for a firey chocolate stout into the still. Who knows, the world is my oyster.
I paid for the still, I’m gonna get my moneys worth out of it 😂 and by that I’m just curious what flavors come through the process. While these are mostly horrid ideas, you never know when you’ll be surprised and can make something interesting from it. Hell sour beers were considered bad at one point in history and now people (including myself) make them intentionally!
How’d the coco thing come through? That sounds interesting. And oooh the lemon sounds fantastic. I love super sour drinks. Any chance you have a more or less recipe for it? 😅
Sounds almost exactly like my recipe for my apple pie brandy base lol
From the picture, this tops my list, flaming hot Cheetos… after mentioning it yesterday, my enzyme came in later than expected but I decided to send it anyways. It’s so greasy it’s probably turned me off Cheetos forever. However, science must ensue. Here we have 15 pounds of flamin hot Cheetos mashed with enzymes for an hour and 8 pounds of sugar. Honestly, after tasting the mash, the heat doesn’t come through, and frankly it mainly tastes/smells like a corn mash. Personally I’ll be surprised if I can tell the difference between this and a white whiskey made from straight corn. So, what’s the dumbest thing you’ve done?
Decided to start a blueberry “wine” today. I only have wine in quotes as it’ll only go for a week or until it’s fully fermented before the liquor fairies have their way with it. About a year ago I made a comment here that I like doing and trying wild things. Well, prepare for an affront to whatever diety you may or may not believe in. Assuming my enzymes come in at a reasonable time, tomorrow’s post may very well be a flamin hot Cheeto fermentation. I apologize in advance to everyone here, and no, I don’t know what’s wrong with me but it sounds hilarious so I’m gonna send it.
Everything I read on research into watermelon wine or brandy people mentioned to not bother and that it never turns out. Decided to buy and blend 6 watermelons and give it a shot anyways. I must say, my apple pie brandy was my go to crowd pleaser, but this? This easily overtook it! (Aside from the 3 hours of cutting watermelons, that was a pain)
After leaving Reddit one thing I was missing was the home brewing community, really glad to see there’s a thriving one here!
I tend to experiment and make off the walls type of beers, this one’s technically maybe a hefe? I added more grains to get it to be more of an imperial beer, clocking in at a whopping 9%. I then let it sit on 6 pounds (2.72kg) of blue berries and 4 pounds (1.81kg) of kiwi. It came out deceivingly light tasting for how strong it is, but it’s got a nice tart flavor on the back end from the berries and kiwi.