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ArjinFerman  Tinfoil Gigachad  5mo ago (text post)   759 thread views

Tinker Tuesday for November 19, 2024

This thread is for anyone working on personal projects to share their progress, and hold themselves somewhat accountable to a group of peers.

Post your project, your progress from last week, and what you hope to accomplish this week.

If you want to be pinged with a reminder asking about your project, let me know, and I'll harass you each week until you cancel the service

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Just bottled this year's first batch of homemade sake. I got a bigger umeshu jar this year so I was able to make about 5L of the stuff. Left a good amount of the rice particulate in so it has that nigorizake taste, though much less sweet. We have a lot of sake lees from this batch, so I'm thinking of marinating some pork and probably some cucumbers and carrots. Any other ideas? (Paging @George_E_Hale -- but keep it on the down low!)

I've also got several batches of umeshu in the work, though they won't be done until next summer. But I do have one experimental batch that will be ready next month -- "Christmas umeshu" with a cinnamon, cloves, vanilla, and nutmeg. I expect it will be overpowering and terrible by itself, but maybe okay in a mug of hot water. Looking forward to cracking it open in a few weeks.

Any amateur brewers, distillers, or infusers on The Motte?

I’ve made mead before, and beer. It’s not a regular thing.

Is beer worth it? IIRC I tried some homebrew in college and it was very okay. It seems like you'd need to invest in some nice equipment and fancy ingredients to make something that would actually be better than even mediocre craft beers, and it also seems easy to screw up and make something undrinkable.

I've heard nothing but bad things about mead. What was your experience with it?

  • I also did basic homebrewing in college, in this case to get around being too young too buy beer myself. I used low-tier equipment and a low-tier process. With the focus and knowledge of cooking I've gained since then, not to mention the vast amounts of information, I think you would get great results and it would be fun.
  • Mead is in between winemaking and brewing in that you are a bit more restricted in terms of ingredients, so execution is paramount. The guys I know who do it are generally more focused and weird than brewers, and you'll sometimes get sick of drinking your own stuff. You need other people who can drink your product.
  • I investigated home distilling for a bit, which has fewer resources than brewing because of its illegality. My read after watching some videos is that it's far more difficult, has a far longer time between effort and analysis, and requires more specialized equipment. I love whiskey but plan to leave this to the professionals.

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