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?
Amazing! Maybe you can rim the glass with crushed hot cheeto too
this reminds me of r/prisonhooch which I miss dearly.
Be the change you want to see in the world my friend. Here’s the list of what’s on my radar for distilling next lol. Milk wine sounds whacky but I made it before (called blaand) and it’s surprisingly just tastes like white wine.
Jesus.
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!
Probably look to anything with oily aromatics. That would probably transfer the most amount of flavor. There’s probably a shitton of herbs out that it would work with.
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
Hah I’m really curious on the rosemary, also, Basil buds/flowers if you have access to them. Very aromatic.
I grow my own basil, so definitely have access to those :)
Haha! True! More power to ya. Be sure to post when you find a good one!
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.
Are oysters on your list?
They weren’t but they are now lmfao
…died after drinking that.
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!
We tried brewing watermelon and banana wines before. I forget which one, but one of those didn’t last long before it started turning more vinegary…
But now you perked my interest, SPAM wine?..
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)
Nah, not boiled, we just experimented the good old fashioned daddy don’t give a shit redneck way, with a 5 gallon water jug, plain old bread yeast, sugar, and whatever random fruits or berries he came across on the cheap.
He started with elderberries, then went on to try strawberries, blueberries, watermelon and bananas.
Surprisingly, even though he did things totally redneck style without all the proper equipment, I think around 3/4 of his batches came out alright. Not the finest of wines, but we got drunk on the cheap LOL! 🥂
Random idea we never tried: Technically tomatoes are considered a fruit, what would tomato wine taste like?.. 🤔
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
Cool beans!
Speaking of, can beer or wine be made with beans? 🤔
I have no idea, obviously it takes time to brew. But whatever you come up with, keep us updated…
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
Andrea drink beans with me .jpg
Hell yeah