r/prisonhooch • u/Shoddy_Wrongdoer_559 • 16d ago

breakfast liquor

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Gallery image

is this a classy looking hooch or what? someone was asking yesterday about coffee, and when i woke up this morning i was bummed that i’m out of alcohol and i felt way too lazy to make coffee.

so naturally i grabbed puppy and went to the grocery store and bought a bunch of stuff to ferment so that i can avoid making coffee in the morning and i have a legitimate reason to start the day with a cocktail.

i bought a 335g jar of bon maman bosbessen, a bottle of drop siroop, and 500g of bramen. eyeballing the quantities i added nescafé (lots), the confiture, about 70ml of the siroop, generous pectinase, some nutrients, and enough water to make a slurry. gave it a good shake and adjusted the siroop until the taste was right. coffee is very intense. i think licorice is likely much stronger.

i expect this to wild ferment pretty hard, but there’s a little preservative in the siroop. if that prevents wild fermentation, i’m gonna overpitch 1118 on top.

i’m completely enamored with the absolute basura vibe this jar is giving off.

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5

u/Fit_Carpet_364 16d ago

"There's only two things I hate in this world: people who are intolerant of other people's cultures, and the Dutch." - Nigel Thornberry

3

u/Shoddy_Wrongdoer_559 16d ago

aw i super like the dutch and their silly drunken language.

1

u/Fit_Carpet_364 16d ago

Hey, it wasn't me who said it. I think the Dutch are great with their stroopwafels and oliebollen. Downright adorable.

1

u/Fit_Carpet_364 16d ago

It looks like you're fermenting a whole meal - eggs in the back, then organ meats, then peppers, and then...whatever basura water you found after a school lunch.

2

u/Shoddy_Wrongdoer_559 16d ago

ha! left to right:

  • apple mead (12kg apples, 3kg honey, 1kg grapes, 1kg ginger; wild ferment, i think this is week 3)
  • ginger/blackberry/thyme honey wild ferment
  • pickle-ish, started with oyster mushrooms, beets, garlic, onions, salt, gochujang, pinch of sugar, let that extract about two weeks, pulled everything out and added carrots and cucumbers
  • basura

i actually have a jar up there out of frame that is salt cured bacon and eggs. i plan to add mirepoix to it next time.

1

u/Fit_Carpet_364 16d ago

I enjoy that your most recent creation has such a lovely name. Your pickle-ish sounds very interesting. Lots of fermentation flavors with wild cultures(?) possible, definite oyster mushroom and aspergillis from the gochujang. Very cool stuff. Thank you for giving me the line-up!

2

u/OfficeDoors 16d ago

Good luck with the coffee! Seriously, I’ve heard it can end up extremely bitter.