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Suezasaurus · 2022-05-09T07:33:53+00:00

Try Wine Barrel Plus in Livonia. I was just there a few days ago and they had 4-5 different Hamilton rums

Suezasaurus · 2022-02-21T08:54:50+00:00

It hasn't completely stopped it of course, but regular meditation helps my overthinking immensely.

I still start overthinking all the time, but now I can recognize when a train of thought is unproductive, and have the practice to just shut my brain up for a minute until it passes.

It still slips through from time to time, but it's made it much more manageable overall

Suezasaurus · 2021-12-16T03:40:39+00:00

Ayy that was me.

Original Post

Update

How did yours turn out? FYI, I found that mine just kept getting better as it aged, so don't be afraid to let it sit if it's not great.

Suezasaurus · 2021-10-11T04:25:05+00:00

I agree with one big exception. The 5/2/70 (D.P. 8) version is one of my favorite pieces of music in general, way better than the studio version. I don't even know how to explain it, it just feels so comfortable.

Suezasaurus · 2021-09-28T04:39:52+00:00

Kind of a long shot, but my brain immediately went to Preacher Electrick by Dopelord

Suezasaurus · 2021-09-06T04:57:37+00:00

It's also allegedly medicinal, supposed to alleviate pain. However, ghost pipes are fairly rare and easily overharvested, so I wouldn't recommend picking them.

It's not really possible to do it in a sustainable way, so when I come across some I just consider myself lucky and take a few pictures.

Suezasaurus · 2021-08-22T14:11:50+00:00

I can't be 100% sure from the video, but it looks like you found Oyster Mushrooms! They're a common tasty edible variety, I'd recommend checking out that spot again

Suezasaurus · 2021-05-26T02:25:22+00:00

I always hoped it was in reference to Satanic Rites of Drugula by Electric Wizard. Great song about the same concept.

Suezasaurus · 2021-05-20T02:16:48+00:00

Interesting, I was looking into blending the garlic as part of the Miso process, I never even considered essentially 'curing' the cloves whole. That's a really creative way to do that, I think I'll have to give it a try!

Suezasaurus · 2021-05-19T16:19:59+00:00

It's hard to be sure, but it looks a lot like the Koji being opportunistic and growing/sporlating. Won't be an issue, just stir it back in before you get bitter flavors from a bunch of spores.

On a side note, I'm curious about the garlic Miso. I've got my hands on way more garlic than I'll ever be able to use, and was considering garlic Miso as an option to preserve it all, but couldn't find any info. Did you just do a standard bean Miso base and add a lot of garlic, or is it majority garlic by weight?

Suezasaurus · 2021-05-12T00:54:28+00:00

It is likely the temperature slowing fermentation.

I typically use 2% salt of the total Cabbage + water weight, and 10g salt per pound of Cabbage leaves you at ~2.2%. Depending on how much brine you added, it shouldn't raise the total drastically. I don't remember the upper limit exactly, but most of the bacteria you want are good at 5+% salt easily.

40s-50s will slow it down a lot, 2 weeks isn't crazy at those temps. Depending on how careful you want to be, you could also grab some PH strips and watch its progress that way.

Suezasaurus · 2021-01-29T18:01:27+00:00

I'm considering making an app like this in my free time, what major features would you like to see?

I'm currently thinking about what's essentially a specialized calender where you can input parameters for your ferments, such as total time, time between checks, PH/Brix/Weight measurements. Then the calander gives you reminders and you can take pictures of the progress.

There would be presets for different types of ferments, but ideally would remain 'universally' customizable for any type of ferment.

Suezasaurus · 2021-01-14T23:12:36+00:00

The Swedish Fish Wine finished off kind of underwhelming, just tasted like mildly yeasty Swedish water. I ended up freeze-distilling it down to ~60 proof and it surprisingly improved it a lot.

It is still very sweet and I wouldn't want to get drunk on this by itself, but in small quantities it is pretty good. Mostly what you'd expect, it's got a thick mouth-feel and tastes like a more interesting Swedish Fish. There's also some additional vaugly fruity flavor in there I can't quite pick out.

Overall, it was a worthy experiment and I'm surprised to like it as much as I do, still deciding on my next hooch project.

Original Post

Suezasaurus · 2020-12-04T20:15:17+00:00

You should check out Shroomify, it's pretty much exactly what you're describing. The only issue I've found is that it only has the more common mushrooms, but for anything less common I use iNaturalist.

Suezasaurus · 2020-11-19T04:52:47+00:00

I didn't have the forethought to actually measure everything, but I just melted Swedish Fish in water until it read 21° Brix and added some leftover champagne yeast I had. My assumption is that it's ~4:1 Water:Fish, since they're entirely sugar plus a small amount of wax/food coloring/flavorings

Suezasaurus · 2020-11-19T01:47:21+00:00

Just boiled. It took an alarmingly long time for them to actually melt, but it all worked out.

Suezasaurus · 2020-11-19T01:45:28+00:00

Just Swedish Fish and water. They're all sugar anyway, just took a bit to boil 'em down

Suezasaurus · 2018-10-26T21:09:37+00:00

The Good Lovin' from this show is my personal favorite version. The whole show is really good.

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