Seriously fuck reddit

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[–][deleted] 6 insightful - 2 fun6 insightful - 1 fun7 insightful - 2 fun -  (6 children)

I do wine, not that I particularly like wine but I like alcohol and it's easy and cost efficient. And I like fermenting things. I do lactofermented hot sauces too. I end up making more than I can use or give away with that one. Don't have that problem with alcohol but my max capacity with wine is ~3 gallons and it doesn't last long. If I had more room I'd do more.

I'd love to run a still too although I have no safe place for one. And the yields I read about seem small. If I have to run 5 gal of mash to get a quart of booze, well that's a lot of effort for a day's drink.

Beer seems too involved for me right now, and there's so much variety at the stores now (somewhat recent thing) that I have a pick of fancy beers. Used to be just the big names and a few imports with no local brands. We used to have to drive out to the brewery itself to get craft beer.

[–][deleted] 5 insightful - 3 fun5 insightful - 2 fun6 insightful - 3 fun -  (3 children)

Sick man that sounds fun and productive. Did you do asian hot sauce like the rooster sauce? Is your wine fruit wine or something traditional with grapes?

I'm still in the ghetto fridge pickling phase but I've got dreams.

[–]JasonCarswell 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (0 children)

A still is my next project after the gardens.

[–][deleted] 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (1 child)

You know, I'm not sure I've ever had sriracha. I just tends towards Mexican rather than Asian. I primarily use only 3 store bought ones. Yellowbird if I want it sweet, El Yucateco xxx sauce when I don't, and Lousiana when I want to add heat without flavor.

I've done a few grape wines but mostly I do apple, cranberry, and lemon/lime. I guess you could call the last two cider and hard lemonade rather than wine but... semantics really. Same process.

I like pickling too. I haven't done cucumber pickles because I don't know where to buy pickling cucumbers. I grow peppers and pickle them. Used to have a bunch of serranos before I got a kitten. Gizmo really murdered my garden. He's an adorable monster though. Now I have a crop in a kitten free zone coming in that I think might be thai chilis but I'm not 100%. But when they're done I'll have too many to use so I'll use what I can fresh, dry/pickle/ferment the rest.

[–][deleted] 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (0 children)

Hahaaa I'd eat my cat if it messed up my garden. I haven't done proper pickles yet either, but I think you can slice any cucumber and pickle/brine the slices. I brought up the Sriracha because it's fermented... I think that's one of the secrets of its success. Maybe other hot sauces are fermented too. Anyway keep it up, good stuff.

[–]Tums_is_Smut_bkwrds 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (1 child)

It's funny, when someone says homebrewing my mind immediately goes to beer. But yes of course, wine also.

I've never liked wine or hard stuff, if it wasn't for beer I would not drink. The taste is so great, and the attendant buzz is pure gravy. Damn too bad it's still early 'cause I could really go for one now.

I've helped family members make wine and it was just meh for me. But when I helped a buddy do a batch a beer I then ran right out and got a kit and the gear. Perhaps it's just me but making wine is kind of a no-brainer, but doing a good beer really requires some effort. It probably took me a year until my results were consistent and consistently drinkable. Don't get me wrong, I was no great shakes and the beer quality was largely the result of the kit I bought. But getting the technique down took time and effort.

The downside, of course, was it just made me even more of an insufferable beer snob.

Give me an ale or a pilsner and I'm happy as a clam. Most of the so called craft beers are crap IMO. A beer tour of Bavaria is high on the list if they ever remove travel restrictions, no doubt it will be a humbling experience.

I have to confess I've never heard of lactofermented hot sauces, it sounds intriguing. Especially since I'm also a hot sauce snob.

[–][deleted] 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (0 children)

Damn too bad it's still early 'cause I could really go for one now.

I didn't think twice about cracking a beer when I woke up. Sometimes I wish I did, but damn do I enjoy it.

I've helped family members make wine and it was just meh for me

I like that it's easy and right now I'm fermenting a couple expired juices that were going to be tossed so it's nice not to waste. My results haven't been awe inspiring, generally I produce something that tastes like an inexpensive dry white wine, but that's still booze I didn't have to pay for. And I've had a few successes that were rather tasty.

The downside, of course, was it just made me even more of an insufferable beer snob.

My wife is trying to make me into a beer snob. She often insists I get craft beers when I'd be satisfied with cheap gas station beer. I guess at 40yrs old she thinks it's time I stop drinking 40s.

I agree there's a lot of crappy craft beer. I generally avoid IPAs, brewers who go nuts with hops, and most citrus ones just because there's so many bad examples of those out there.

My favorite beer is one called Devil's Backbone, it's an 8% unfiltered Belgium Tripel made by a local company called Real Ale. They have some good stuff, the company. Other locals Karbachi and No Name Brewing Co. are good too (been to that one).

I have to confess I've never heard of lactofermented hot sauces, it sounds intriguing. Especially since I'm also a hot sauce snob

They're nice, gives the sauce a more complex flavor. The lactic acid produced, when done right, will get the sauce to a shelf stable pH, adds tang without vinegar, and it's not difficult. It's also a probiotic and you know it's a live culture because you made it. All you have to do is keep your peppers and whatever else you're adding (carrots, onions, garlic, etc.) submerged in a brine. I use a 4% pickling salt solution but some people do less. Table salt, even iodized salt, works too but it can make the brine cloudy and it's not as visually appealing.

Takes about 2 weeks min to finish, although you can age it for months or even years, and you'll see it start bubbling in as little as 24hrs. When done, I blend the fruit with a little brine for consistency and a tiny amount of xanthan gum to keep it from seperating.