pork and booze

[porkchop in a can No.13866301]

I present the grimiest beverage known to man: pork n beans booze.

This is day 1

[porkchop in a can No.13866308]

Still day 1, it separated into liquid jooce, bean goo, and bean solids.

[Anonymous No.13866314]

Welcome back porkandbeanon

[porkchop in a can No.13866317]

Day 2: it began to develop a sort of scum atop the liquid. I removed it.

WHY ARE THE CHANS BEING SUCH A BITCH

[Anonymous No.13866321]

>>13866301
Fuck off to >>>/b/ with your junior high trash.

[Anonymous No.13866339]

>>13866314
hahaha porkistan with rags and diapers on their headsa

[porkchop in a can No.13866341]

Today I removed more scum from the top.
>>13866314
what's good

WHY DOES IT KEEP SAYING THIS IS SPAM

[Anonymous No.13866346]

>>13866321
>this friendless faggot was never part of a jenkem crew
I feel bad for you.

[porkchop in a can No.13866352]

Demirelatedly, I made a booze out of 4:1 dark corn syrup to molasses with lapsang souchong tea as the liquid. The hell would I call this? It's not a wine, nor a beer, and certainly not a liquor or a cider.

[Anonymous No.13866355]

>>13866341
>WHY DOES IT KEEP SAYING THIS IS SPAM
Probably because we had this thread yesterday

[Anonymous No.13866356]

>>13866301
tell us more
did you add sugar?
is it yeasted?
what kind of yeast if so?
how long are you planning on fermenting?
what ABV are you aiming for?

[porkchop in a can No.13866381]

>>13866356
thing one: no.
thing two: yes, using my homebrew mead as the starter
thing three: it's a wild yeast I started with bout two years ago. Its name is Steve.
thing four: until it stops bubbling.
thing five: as high as possible in order to survive whatever hell I am going to put my organs through drinking this.

[Anonymous No.13866392]

>>13866352
You made corn wine or corn mead.

[porkchop in a can No.13866529]

>>13866392
ok cool. Making some more right now. Cuzza the tea imparting caffeine this stuff is basically 4loko blak. The smoky flavor of the lapsang souchong agrees nicely with the earthiness of the dark corn syrup and the richness of molasses. All in all, I would highly recommend it for any homebrewers.

[Anonymous No.13867322]

monitoring this thread

[Anonymous No.13867393]

>>13866301
>>13866308
>>13866317
>>13866341
You don't need to rehash what you did in the previous thread. Just link the previous thread in the OP.

[porkchop in a can No.13867554]

>>13867393
Previous thread died

[Anonymous No.13868049]

Here’s my quarantine hooch. It’s a ginger beer which I made with about six inches of ginger.

The starter I made by grating ginger into a jar of water. Add sugar and shake. Repeat for a few days til it’s really bubbly.

Next, I grated the remaining ginger into 1/2 gal water, boiled for 15 mins, then mixed with cool water in the jar (about 1 gal total). Added 2 cups sugar. Once cooled I added the starter. After one day fermentation hadn’t really kicked off, so I added a package of dry cider yeast I had on hand plus some yeast nutrient (feel like I cheated a bit on this).

Still bubbling away four days later. Tastes a little boozy now, and the ginger is intense! Hits you right in the face. Stoked for how this will turn out. Homebrewing experiments feel like alchemy.

[porkchop in a can No.13868567]

>>13868049
solid stuff fellow rotbro

Latest image of porknbooze
gonna name it blarnjee

[Anonymous No.13868704]

>>13868567
did you write your timestamp on rolling papers?

that's hot.

[Anonymous No.13868804]

>>13868567
Honestly, I don't think what you're fermenting will be boozy. It might taste alright though. Looking forward to the results in a few days.

[Anonymous No.13868851]

>>13868567
Absolutely based OP, hope it doesn’t kill you when you drink it