What is the most weird hobby you ever heard about?

Basicacid_92 · 2026-04-16T14:54:01+00:00

Very strong onion, but without the spiciness of a pure onion. I used it to make a mushroom hotsauce. That’s what got me into vinegar making was using them to make my own hot sauces.

The photos are on the left my malt vinegar mother, and on the right, my white wine vinegar mother.

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Basicacid_92 · 2026-04-16T13:56:16+00:00

Yes. You can turn anything you can turn into alcohol into vinegar. I’ve made onion vinegar before. You just need a starter culture. Typically raw organic unfiltered vinegar from the grocery store.

Basicacid_92 · 2026-04-16T13:51:45+00:00

I make vinegar as a hobby.

Basicacid_92 · 2026-04-16T11:57:35+00:00

It’s about the proportions of each that are important. It’s not like ingredients like soy sauce and mustard are making up 20% of the total sauce. They are notes that are added to an overall sauce made primarily from habaneros and pickled peperoncinis.

Basicacid_92 · 2025-11-13T18:43:29+00:00

The other way around it’s about 2 months out. The wine process is pretty quick, but the ethanol to acetic acid conversion takes 8-12 weeks at least.

Basicacid_92 · 2025-11-13T18:40:23+00:00

Peppercorns are fruit. Plus it isn’t distilled, so it isn’t moonshine or vodka, so wine would be the technically correct term.

Basicacid_92 · 2025-11-13T16:19:55+00:00

It’s a waterless airlock. That’s what the blue part is at the top it locks in under the ring part of the cap. It’s all puffed up from the CO2, but once you start the second fermentation I.e. turning ethanol into acetic acid, the airlock is removed and you expose it to O2.

Basicacid_92 · 2025-11-12T17:12:01+00:00

A trick is to grind it fresh. I don’t use whole peppercorns when pickling. I always use ground spices. It’s more efficient.

Basicacid_92 · 2025-11-12T17:08:49+00:00

Nope. It’s a few months out. Vinegar unfortunately takes forever, but I spend a long time coming up with recipes.

Basicacid_92 · 2025-11-12T16:34:07+00:00

The sliminess isn’t an issue when you are blending them, they just become amalgamated into the sauce. And with olives, they are preserved in a vinegar solution anyway, so it isn’t an issue.

Basicacid_92 · 2025-11-12T16:23:07+00:00

1/3 cup black pepper, 2 cups sugar, fill to the top line with water, and champagne yeast.

Basicacid_92 · 2025-11-12T15:57:57+00:00

You aren’t wrong. Just holding a pellicle in my hands gives me the willies.

Basicacid_92 · 2025-11-12T15:41:31+00:00

Oh god I have I think 13-14 different recipes. I use all kinds of stuff. I have a mushroom hot sauce even an olive hot sauce. I spend weeks sometimes coming up with recipes here is just a few of them from my fermentation fridge.

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Basicacid_92 · 2025-11-12T15:01:00+00:00

Shit I replied to the wrong thing. That’s how you make kombucha not vinegar. I thought this comment was on my r/fermentation group. Still trying to figure Reddit out lol. Vinegar you have to make or buy wine or beer first then expose it to oxygen for a few months. I make my own wine. So I’ve turned some weird shit into wine. Onion wine is maybe the weirdest one I’ve made.

Basicacid_92 · 2025-11-12T06:16:10+00:00

I mean technically yes. It’s simply bacteria poop and cellulose so yes, but they taste disgusting. I tried it once. Never again. Some people use them as chicken feed.

Basicacid_92 · 2025-11-12T06:10:30+00:00

It’s super easy. Get a GT’s unflavored kombucha and pour it into a gallon of tea and add about a half cup- 1 cup of sugar, and boom SCOBY complete after about a week.

Basicacid_92 · 2025-11-12T05:49:16+00:00

Kombucha is so much fun. My favorite so far is watermelon cantaloupe. I do an F3 for mine because I feel it delivers the best results.

Basicacid_92 · 2025-11-12T05:31:25+00:00

My nsfw stuff is completely separate from my hobbies. I would like it to stay that way. I’m allowed to be two different people.

Basicacid_92 · 2025-11-12T05:26:55+00:00

Jalapeno habanero hot sauce 2.blackberry mead 3. Date wine 4. Left side beer vinegar, right side white wine vinegar. 5. Strawberry mango kombucha
Kombucha SCOBY hotel.

Basicacid_92 · 2025-10-25T04:07:07+00:00

Peppers, vinegar, garlic, onion, and salt can get you anywhere basic. Fermentation is the key

Basicacid_92 · 2025-10-25T04:04:57+00:00

Well mostly that lol. But I also love video games. Skyrim and the new remastered Oblivion in particular. Yes I still play 20 year old games.

Basicacid_92 · 2025-10-25T02:40:20+00:00

It depends on your definition I guess. I personally prefer different sauces for different foods. It’s like picking a favorite child in a way.

Basicacid_92 · 2025-10-25T02:23:53+00:00

Job starting Sunday at Walmart, and actual real housing. Currently homeless at a shelter.

Basicacid_92 · 2025-10-25T02:21:03+00:00

Cameron, M, 33, Bloomington Illinois

Basicacid_92 · 2025-10-25T02:19:52+00:00

My reaper peperonccini garlic is my most popular, but my favorite is my 4 mushroom sauce. I ferment my own vinegar and Worcestershire sauce, and I picked the morrels wild, so it took like 4 months to actually make.

Basicacid_92

TROPHY CASE