From the picture, this tops my list, flaming hot Cheetos… after mentioning it yesterday, my enzyme came in later than expected but I decided to send it anyways. It’s so greasy it’s probably turned me off Cheetos forever. However, science must ensue. Here we have 15 pounds of flamin hot Cheetos mashed with enzymes for an hour and 8 pounds of sugar. Honestly, after tasting the mash, the heat doesn’t come through, and frankly it mainly tastes/smells like a corn mash. Personally I’ll be surprised if I can tell the difference between this and a white whiskey made from straight corn. So, what’s the dumbest thing you’ve done?

  • poleslav@lemmy.worldOPEnglish
    18·
    2 months ago

    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!

    • MataVatnik@lemmy.worldEnglish
      8·
      2 months ago

      Probably look to anything with oily aromatics. That would probably transfer the most amount of flavor.

      • poleslav@lemmy.worldOPEnglish
        7·
        2 months ago

        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

      • poleslav@lemmy.worldOPEnglish
        8·
        2 months ago

        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.