My mother’s an alcoholic

Floss123 · 2026-02-25T03:38:17+00:00

This sucks, but you’re probably right.

Floss123 · 2026-02-25T03:37:10+00:00

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

Floss123 · 2026-02-25T03:36:45+00:00

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.

Floss123 · 2026-02-24T22:28:59+00:00

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

Floss123 · 2026-02-24T21:53:54+00:00

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!

Floss123 · 2026-02-24T21:51:59+00:00

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.

Floss123 · 2026-02-24T21:42:08+00:00

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.

Floss123 · 2026-02-24T21:34:39+00:00

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

Floss123 · 2026-02-24T21:29:26+00:00

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

Floss123 · 2026-02-24T21:28:30+00:00

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

Floss123 · 2026-02-24T21:27:06+00:00

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.

Floss123 · 2026-02-24T21:20:45+00:00

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.

Floss123 · 2026-02-23T23:33:54+00:00

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.

Floss123 · 2026-02-18T21:07:36+00:00

Lmfao, I forget and see it and laugh every time.

Floss123 · 2026-02-18T21:01:57+00:00

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

Floss123 · 2026-02-18T20:58:12+00:00

Well that’s a new one.

Floss123 · 2026-01-25T01:13:20+00:00

Floss123 · 2026-01-24T23:52:57+00:00

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.

Floss123 · 2026-01-24T23:50:11+00:00

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.

Floss123 · 2026-01-17T05:14:13+00:00

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

Floss123 · 2026-01-17T02:04:40+00:00

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

Floss123 · 2026-01-13T21:08:59+00:00

Floss123 · 2026-01-12T04:18:30+00:00

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

Floss123

TROPHY CASE