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

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.

Most likely lol

It’s a lamp positioned under my desk since that’s the only place I have a plug left for it, so it’s reflecting the light off the edge of my desk lol

Yep, I think the key is to not boil it. Besides that, if it tastes like cucumber, backsweetening it makes it taste like watermelon again.

Reflection on the glass, if you’re talking about the lower part of the glass that’s not chase the craft/stillIts logo lol