poleslav

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 :)