Slinging.org Forum - Recent Kitchen Experiments?

perpetualstudent

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Recent Kitchen Experiments?
Oct 21^st, 2022 at 5:12pm

I've been doing a bit fermentation experimentation. I tried a Colonial America "beer" that was mainly molassess. That was a mess. Inedible as far as I'm concerned.

Then I tried making Kvass. That worked a lot better. The recipe I used was mongolian in origin, adapted most likely from the Russians. I wouldn't think that making a bread tea and fermenting it would be nice but I'm enjoying it.

What have you guys been up to?

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Curious Aardvark Forum Moderation Offline Taller than the average Dwarf Posts: 13965 Midlands England Gender:	Re: Recent Kitchen Experiments? Reply #1 - Oct 21^st, 2022 at 7:12pm Kvass is a fermented cereal-based low alcoholic beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste Different, but definitely interesting. These days I'm mainly experimenting with low carb stuff. The stuff you can make lo carb waffles from us pretty amazing
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Morphy Slinging.org Moderator Offline Checkmate Posts: 8239	Re: Recent Kitchen Experiments? Reply #2 - Oct 27^th, 2022 at 1:32pm I occasionally make fermented foods. I would really enjoy trying to make some type of craft beer or traditional root beer. Also, and this might sound very hippy but I would not be opposed to making dandelion wine just to try it some day.
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Re: Recent Kitchen Experiments?
Reply #3 - Oct 28^th, 2022 at 7:01am

My dad used to make a lot of homemade wine, but pretty sure I've never tasted dandelion wine.

I've tasted dandelions, had guinea pigs as a kid, they love dandelions, so I've nibbles a few leaves

Honestly I can't think of a single reason anyone would try and make wine from them.

I'm guessing it's a lot like stone soup

Where you start with a pot if water with a stone in it, and throw in a lot of other ingredients, with the final instruction being: 'remove and discard the stone'

Okay, I'm actually mostly right: https://www.thespruceeats.com/how-to-make-dandelion-wine-1327932
So apart from dandelion flowers, the recipe includes: oranges, lemons, sultanas and sugar.
That by itself would make a great wine
The dandelions are definitely not strictly necessary.

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Morphy Slinging.org Moderator Offline Checkmate Posts: 8239	Re: Recent Kitchen Experiments? Reply #4 - Oct 28^th, 2022 at 8:34am Lol yeah, seriously you are right. I looked it up as well when I heard about it and when I saw the other ingredients I thought...why not carrots? With that much sugar and other ingredients almost anything would taste half way decent. Im hoping it has a little floral after taste though. Mostly, its easy and different.
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Slyngorm Funditor Offline Slingit... Posts: 508	Re: Recent Kitchen Experiments? Reply #5 - Oct 29^th, 2022 at 4:59pm Fermenting your own alcohol sounds... scary. Is it really possible as an amateur to make an enjoyable product?
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Morphy Slinging.org Moderator Offline Checkmate Posts: 8239	Re: Recent Kitchen Experiments? Reply #6 - Oct 30^th, 2022 at 9:48am Slyngorm wrote on Oct 29^th, 2022 at 4:59pm: Fermenting your own alcohol sounds... scary. Is it really possible as an amateur to make an enjoyable product? I also worry about it going bad. But I feel like today is probably the best time in history to learn because of the availability of good info.
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Curious Aardvark

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Re: Recent Kitchen Experiments?
Reply #7 - Oct 30^th, 2022 at 6:05pm

Absolutely it's not only possible, humans have been doing it for hundreds of thousands of years.

There are so many yeast cells just floating invisibly around in the atmosphere that any solution with sufficient sugar will ferment.

Fruit contains enough sugar and water to ferment naturally.
It's why wasps tend to bite more in the autumn, they're all ratarsed on fruit punch !

Don't get fermenting confused with distilling.

Making booze through fermentation is both easy and generally successful
Distilling that fermented beverage, on the other hand is tricky and potentially lethal.

The easiest way to distill a fermented drink is to freeze distill.

Basically in winter, start with a lot if fermented liquid in a barrel.
Leave outside to freeze.
Remove the ice
Repeat until what's left no longer freezes.
And that will blow your head off !

It's the traditio al method of turning cider into scrumpy

And if you've ever had a scrumpy hangover, you'll think twice before making your own

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perpetualstudent

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Re: Recent Kitchen Experiments?
Reply #8 - Oct 30^th, 2022 at 7:20pm

lol, here in the states we call that "applejack". Also per our legal definitions, the bucket and spoon you use to turn the cider (legal to make) to applejack (highly ILLEGAL to make) are now a "still". Applejack is a liquor, anything that produces liquor is a still. There you have it.

I actually just made some cranberry kvass with sourdough. Got the recipe from a russian blog somewhere. It's interesting. A bit bready, a nice fizzy cranberry taste, then a hint of sour. It's interesting.

So to answer your question Slyngorm, it's not as scary as it sounds. If it smells and tastes bad, trust your senses, throw it out. Sometimes things go wrong but it's a low risk high reward type hobby all things considered. If you have a couple soda bottles and some yeast, you're good to go.

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"Facts stand wholly outside our gates; they are what they are, and no more;they know nothing about themselves and they pass no judgement upon themselves. What is it, then, that pronounces the judgement? Our own guide and ruler, Reason."

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Curious Aardvark Forum Moderation Offline Taller than the average Dwarf Posts: 13965 Midlands England Gender:	Re: Recent Kitchen Experiments? Reply #9 - Nov 1^st, 2022 at 8:11pm Just make sure you gave an airlock on your bottle. Otherwise: KABLOOIE !
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