Homebrewing - Beer, Mead, Wine, Cider

Coco powder sugar and the starch from rinsing some rice... dumb.

I currently have a 4 month BBQ sauce that is in part a fermented stale baguette, but also a ton of other wild ferments, stocks and stuff that have gone through many reductions. So far, the only thing I've fermented and drank was some lemons with garlic and ginger with a good bit of honey. That came out super sour like candy in a raw Sour Patch Kids candy but more clean and natural kinda flavor. Most of that still went into sauces. Almost everything I make goes into sauces because fruits turned savory juices, mixed with stock, and reduced make far better flavors than anything that can be bought in a store and were optimised for cheap mass production.

I'm really curious what anyone might be growing at small scales, like on a patio for brewing. Maybe even just bittering agents too?

I made a few jugs of apple wine by pitching gallons of apple cider in the end table under my TV, (plastic) bottle conditioning and forgetting about them for a while.

Huge alcohol content, decent taste, nightmarish poops.

You win.

Amazing! Maybe you can rim the glass with crushed hot cheeto too

this reminds me of r/prisonhooch which I miss dearly.

I assumed this was V8. Well... nothing to report here.