From the picture, this tops my list, flaming hot Cheetos… after mentioning it yesterday, my enzyme came in later than expected but I decided to send it anyways. It’s so greasy it’s probably turned me off Cheetos forever. However, science must ensue. Here we have 15 pounds of flamin hot Cheetos mashed with enzymes for an hour and 8 pounds of sugar. Honestly, after tasting the mash, the heat doesn’t come through, and frankly it mainly tastes/smells like a corn mash. Personally I’ll be surprised if I can tell the difference between this and a white whiskey made from straight corn. So, what’s the dumbest thing you’ve done?
A number of years back someone posted the idea of pumpkin gin to the homebrewing subreddit. Supposedly some senator arguing against prohibition in the early 1900s claimed you could just hollow out a pumpkin, fill it up with sugar and you’d end up with booze. So I gave it a try. One pumpkin I filled up with apple juice and another I filled with brown sugar. The apple juice pumpkin actually fermented and I got a somewhat drinkable hard cider out of the deal. the sugar one just turned to sludge and grew mold.
Another thing I tried was to make my own amylase producing mold using millet and rice cakes and ginger root to inoculate it. They grew mold (some of it white, some of it green) and I used them to inoculate some steamed rice that sort of fermented. It went sour of course, and it ended up tasting a lot like lemon juice, so I must have gotten some citric acid producing mold in the mix as well.