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Old 05-23-2008, 05:14 PM   #1
potzertommy
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Default whats the craziest thing you've ever looked at and said "yeah, I could ferment that"?

I have been thinking about going half malted barley (so I can get the proper enzymes) half Lucky Charms cereal for a while. It would probably be horrible, but so are those "turkey" and "mashed potatos and gravy" Jones Sodas they sell around the holidays, and people drink those just to say they did

I was also thinking about onions for a while, but i guess someone beat me to that.

plantains?

starfruit?

orange juice?

So, whats the craziest think you've ever looked at and said "yeah, i could ferment that"? It really seems that, in the world of alcohol, everything has been done, so bonus points if you come up with something that there is no evidence has been done before. Also, if youve actually tried it, i would love to hear what your results were.

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Old 05-23-2008, 05:20 PM   #2
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If it can be fermented it has. Traditional xingu is fermented spit. Chickens have been fermented, tobacco for cigars is fermented. I've had jalapeno wine. I'm sticking to my wort sugars and fruit juices. I'd like to see where this goes though.

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Old 05-23-2008, 05:23 PM   #3
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There is a japanese or korean wine. They take baby mice fetuses and put them in a jug, add water and let it sit in the sun for a few months. There is a vietnamese drink that ferments venemous snakes.

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Old 05-23-2008, 05:26 PM   #4
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Originally Posted by Brett0424 View Post
If it can be fermented it has. Traditional xingu is fermented spit. Chickens have been fermented, tobacco for cigars is fermented. I've had jalapeno wine. I'm sticking to my wort sugars and fruit juices. I'd like to see where this goes though.
How is jalepeno wine?
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Old 05-23-2008, 05:50 PM   #5
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I keep eyeing the Maple and Brown Sugar Malt-O-Meal..... HHMMM.... I've got extra grains, yeast, hops and all. Luckily I don't wish to make a BMC beer or the instant grits would be in peril.

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Old 05-23-2008, 05:53 PM   #6
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I keep eyeing the Maple and Brown Sugar Malt-O-Meal..... HHMMM.... I've got extra grains, yeast, hops and all. Luckily I don't wish to make a BMC beer or the instant grits would be in peril.
What does BMC stand for?
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Old 05-23-2008, 06:02 PM   #7
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What does BMC stand for?
Bowel Movement Conversion. It's essentially converting the starches in your, you know, BM, into fermentable wort.

oh, um, I mean, "Bud, Miller, Coors". It's easier than typing out "mass-produced light american lager".
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Old 05-23-2008, 06:35 PM   #8
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How is jalepeno wine?
Ive had this at various wine making conventions I have been to. It is unique, hot, alcoholic and sweet (had some residual sugar) def not something I would drink with dinner, although better than the various chili beers I have tried.
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Old 05-23-2008, 08:54 PM   #9
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This: http://en.wikipedia.org/wiki/Ube is going in my next beer.

I had the opportunity to try some Ube ice cream, and the first thing that hit me was the rich, dare I say 'malty' flavor. Very intriguing. I think I'm going to try the pumpkin approach of baking the yam, then mashing (squishing) it and adding it to a mash of 2-row and probably some crystal. Not sure if I'm going to try and spice it or not.

I wonder if my beer wil come out purple?

Purple Haze anyone?

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Old 05-23-2008, 09:01 PM   #10
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I tried doing a beer with beets, and the color survived the light boiling that I gave my starter, but the aggressive full boil of the wort broke down what ever was causing the color.

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