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SpookyFartMan69 shart/pants shart/pants  1yr ago (text post) 438 thread views #215869

I got drunk off my own sake

!boozers

I have spent the last few months building a koji incubator, incubating koji and then fermenting sake. I spent today pasteurizing and bottling the sake, and finally got drunk off homemade ricewine.

It's unfiltered nigorizake and it's DELICIOUS

:marseysinga:

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I've tried sake for the first time a couple of months ago and it tasted so bad. It's actually the worst beverage i've tried, I'd rather drink watered down warm vodka before I drink sake again :marseypuke:

I did get quite smashed off it though, not sure how many % it had

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Rice wine is usually between 15 and 20% but it hits different.

I started drinking it at 18 because it was the most % alcohol for least price, used to mix it with lemon juice to get it down cos it's fermented rice. Developed a taste for it and now actually crave it.

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I see. I respect the boozer lifestyle though. I too am in the process of brewing some fruit wine right now :marseylickinglips:. Let's see how it goes

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I have since tried soju and makkoli, makkoli is the tastiest, soju hits like a freight train but is gross AF

What kind of fruit? All DIY or from a kit? I just finished a pear wine from a kit and it's really good

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I'm making it from japanese quince cause that's what I have growing in my garden :hapyday:

I wanted to make this first batch without kit and with no additives (just fruit, water and sugar) but I think it was too acidic and all the naturally occurring yeast just died so I had to buffer the pH with soda and then inoculate it with commercial wine yeast. It's all live and bubbly now so seems like it worked

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my grandparents had a quince tree and all it did was attract wasps :marseyitsover: should've made booze with it

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That sounds delicious. Do you just ferment the quince entirely or process it? Using wild yeast is hard mode, isn't it prone to cross contamination?

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This is the first time I'm trying it with this fruit so I genuinely don't know how hard it would have been to do with wild yeast, but I think contamination with other microorganisms isn't that big of a deal because as I said it is quite acidic and from my observations even fruits that are punctured and damaged don't grow moldy and remain "fresh" for a very long time.

As for processing, I removed seeds cause those have cyanide :marseycringe: and I also shredded the remaining fruit into paste because it's very hard as is. Then I toss that into fermentation chamber

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Post updates! We should get a brewing hole maybe

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