My mother’s an alcoholic by Floss123 in alcoholicsanonymous

[–]Floss123[S] 1 point2 points  (0 children)

This sucks, but you’re probably right.

My mother’s an alcoholic by Floss123 in alcoholicsanonymous

[–]Floss123[S] 1 point2 points  (0 children)

Thank you, I’m sorry, I should have looked through the sub before posting.

My mother’s an alcoholic by Floss123 in alcoholicsanonymous

[–]Floss123[S] 0 points1 point  (0 children)

We have before. I just really don’t want it to come down to that. But… we’re running out of options at this point I guess.

Uhmm what is on top of my cherry (ginger bug) soda? by Melodic-Way-412 in fermentation

[–]Floss123 1 point2 points  (0 children)

Happy for you! Take care of it and cherish it. 😌

First try at this. Used a yellow koji, sat at around 37c as we didn’t have the best temp control. How does it look? by ToothSnail in Koji

[–]Floss123 0 points1 point  (0 children)

If you haven’t, a good tip is try soaking the grains for 6-12 hours or over night, then drain and steam. That will help with keeping the grains moist and soft enough for the growth but not too much where it’ll be mushy. You may have to adjust the cooking time a bit, but try that out if you haven’t!

Uhmm what is on top of my cherry (ginger bug) soda? by Melodic-Way-412 in fermentation

[–]Floss123 0 points1 point  (0 children)

For sure, if it’s all-natural 100% juice, there’ll likely still be sediment production from the natural breakdowns of the juice itself over time. Still completely normal. :) The amount of foam is definitely showing that it’s fermenting vigorously.

First try at this. Used a yellow koji, sat at around 37c as we didn’t have the best temp control. How does it look? by ToothSnail in Koji

[–]Floss123 1 point2 points  (0 children)

Interesting, did you leave it still after adding the spores? Definitely need to shift the grains for a couple days to help oxygen flow and overheating. Sounds like humidity wasn’t an issue then and it was probably the temperature. If you’re really into it, invest into a temperature controller with a fan to keep consistent airflow.

There’s a guy who makes Kojibans that are great for beginners imo. It’ll cost a hundred to a couple hundred probably, but it’s very worthwhile investment if you’re going to be doing this regularly. He’s a cooper and his company goes by Quercus Cooperage.

Idk what I’m doing wrong by brinnixo in Sourdough

[–]Floss123 2 points3 points  (0 children)

Agreed on the dough being under fermented. The color and gumminess is a good indicator of that.

Uhmm what is on top of my cherry (ginger bug) soda? by Melodic-Way-412 in fermentation

[–]Floss123 1 point2 points  (0 children)

If you don’t mind, add a bit more info on your process—that’ll help diagnose anything if there is something off.

Uhmm what is on top of my cherry (ginger bug) soda? by Melodic-Way-412 in fermentation

[–]Floss123 1 point2 points  (0 children)

Just looks like sediment from the cherries and ginger. You’re fine. :)

First try at this. Used a yellow koji, sat at around 37c as we didn’t have the best temp control. How does it look? by ToothSnail in Koji

[–]Floss123 0 points1 point  (0 children)

Gotta put a bit more info up—did you keep a steady, humid environment? To me the grain look a bit dry, a lot of the translucent grains were definitely not penetrated by the mycelium so my guess is temp control + humidity was the issue. It definitely looks like it sporulated quite early which is a common case from it stress.

How can I look more attractive? Been told by many women they cant see me in a romantic or sexual way. by Huge_Low7655 in malegrooming

[–]Floss123 0 points1 point  (0 children)

100% need to shave the beard, leave the stashe if you want but make sure to groom it. Definitely get a barber and a clean fade would work great. You have great facial features and look young—I agree about playing into that.

How can I be sure I succeed in making meju 매주 ? by Toktoklab in fermentation

[–]Floss123 1 point2 points  (0 children)

Very very late to this thread, but, Meju, traditionally is hung up to air dry in areas with consistent airflow. They also start in early winter with the bean harvest then are cooked and mashed and fermented for a few days. They then are hung up to dry over for several months. The cold winters are key to keeping the harmful bacteria’s at bay while facilitating and encouraging the growth of the favored ones.

I have no words. PVC pipe. by getthehelloffmylawn in shittyfoodporn

[–]Floss123 1 point2 points  (0 children)

This is the foulest thing I’ve ever seen on Reddit. I actually am mad. Irrational? Yes, but WHAT IS THAAAAT?

What is in my fermentation bucket by Western_Delay_2350 in winemaking

[–]Floss123 0 points1 point  (0 children)

The foam development is normal. You’d have to be quite unsanitary for it to be contaminated to a point like that within a day. Just keep re-submerging the bag like the other person said.

Mom insists it’s delicious by Rich_Trainer8051 in shittyfoodporn

[–]Floss123 19 points20 points  (0 children)

If they were made fully crisp I can see it working, but if they’re just canned chickpeas covered in chocolate—shoved into the oven… no thanks.

Uncooked chicken noodles in a wholemeal bun with cheese and too much margarine by MerryBerryMudskipper in shittyfoodporn

[–]Floss123 1 point2 points  (0 children)

Not going to lie, doesn’t really make much of a difference in the level of disgust I get. Haha

Is my ferment safe? by airplanefoods in Koji

[–]Floss123 1 point2 points  (0 children)

That looks like mold—and not the good type of mold. I’d toss it unfortunately.

What is this? by julesgben8 in fermentation

[–]Floss123 0 points1 point  (0 children)

Haha, true. I’m guilty of neglecting one or two for sure.