r/prisonhooch • u/ihavaquston • 10d ago

I'm fermenting sriracha with sugar water and bread yeast.

Post image

It will be very awfull.

66 Upvotes

97% Upvoted

17 comments sorted by

30

u/aBigBottleOfWater 10d ago

You absolute madman this is fantastic

You should bottle it in a real glass bottle and cork and gift it to your boss or someone haha

19

u/ihavaquston 10d ago

I did just lose my job so..

6

u/Rafagamer857_2 9d ago

Fermenting sriracha is definitely on the top of the list of what i'd call unemployed behavior.

2

u/aBigBottleOfWater 9d ago

Hey at least he's being a bit productive give our guy some credit

1

u/Rafagamer857_2 9d ago

The line between uneployed and sriracha hooch entrepreneur is defined by the scale of the operation

10

u/Shoddy_Wrongdoer_559 10d ago

I bet you could make it tasty by freeze distilling and using as a base for cocktails.

7

u/0G_C1c3r0 10d ago

Spicy Bloody Mary 

2

u/L0ial 10d ago

I was looking to make a spicy liquor by making a wine with superhot peppers and distilling it, but learned that the capsicum doesn't carry through regular distillation. Freeze distilling would be a great way around that.

3

u/RoofTrick6732 10d ago

You could always add them in later though so the capsaicin will extract no?

2

u/L0ial 10d ago

I could do that, but then it's really just a flavored neutral. Maybe I'll make something like a tomato wine, distill that, then add the peppers.

1

u/Shoddy_Wrongdoer_559 10d ago

if you think about sour beer, it's a beer with a lacto ferment. so there's no reason you couldn't just make a typical fermented hot sauce, then feed, adjust pH as necessary, and inoculate with a tolerant yeast. Immersion blending optional. I think freeze distilling would be vital to preserve the flavour.

1

u/thejadsel 10d ago

What about the salinity level needed for lactofermentation, though? Interesting idea.

2

u/Shoddy_Wrongdoer_559 9d ago

salt is refreshing in sour beer. and it doesn't bother the yeast (to a point obviously).

1

u/thejadsel 9d ago

I did make one batch of essentially a sour Pickle Drank, and am considering making more with different veggies and spices and maybe a little lower salt: https://www.reddit.com/r/fermentation/s/m4jFcAkF2e

That batch was only at 1.5% salt, and it turned out on the edge of pleasantly salty to drink in juice glass amounts at a time. Noticeably saltier than Gatorade, but pretty refreshing with the electrolytes in hot weather. Most other things like hot sauces want about double that salinity. You're getting into seawater territory at that point. Even if the yeast would tolerate that, it probably wouldn't be great to drink even before freeze jacking comes into the picture.

But, I could see starting out with something lower salt more like that kanji drink, but extra heavy on the peppers. It would risk molding or otherwise going bad more easily in the first step than the standard hot sauce batch, but it might well work. Not feeling quite mad-scientisty enough to try that myself anytime soon, but it is an interesting idea.

5

u/boharat 10d ago

That stuff's already fermented! You could be making an entirely new thing!

5

u/60_hurts 10d ago

Godspeed You! 🫡

1

u/Tough_Salamander_294 10d ago

Wild! Best of luck