Weirdest fermentations that tasted good

Discussion in 'General Chit-Chat' started by SabreSteve, Jan 7, 2021.

  1. SabreSteve

    SabreSteve Well-Known Member

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    So I'm at work just a bit ago putting stuff up in the stockroom when a box comes apart on me and a bunch of half gallon bottles of store brand lemonade go on the floor. Was initially relieved that none of the caps broke off but then noticed one bottle had swollen up and no longer resembled a rectangular juice bottle (think OceanSpray) but a 2 liter pop/soda bottle and fizz was seeping from the cap. Got it over a trash bin and carefully and slowly undid the cap to release the pressure. Once I got it open there was the unmistakable aroma, it smelled like beer! Still has a few months to the sell-by date but that sucker had fermented. I poured it out but then wondered if I should have given it a taste first just to see what it was like. Got me thinking though what's the craziest thing you've tried fermenting, either on purpose or by accident, that you actually thought tasted pretty good?
     
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  2. thunderwagn

    thunderwagn Well-Known Member

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    kim-chi
     
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  3. Craigerrr

    Craigerrr Well-Known Member

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    Just Beer...
     
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  4. SabreSteve

    SabreSteve Well-Known Member

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    That sounds interesting
     
  5. Donoroto

    Donoroto Well-Known Member

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    Maple syrup, completely by mistake, but definitely had alcohol in it. Did not drink it though, had a sour-vinegar kind of taste and figured it was best poured out.
     
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  6. Trialben

    Trialben Well-Known Member

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    I routinely ferment milk with a live culture though Filmjolk nothing spontaneous that's off milk:).

    I did make another probiotic beer out of my wife's probiotic tablets after reading the lable and seeing a Saccharomyces yeast strain in it.
    It was weird but not horrible I still drunk it:D.
     
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  7. SabreSteve

    SabreSteve Well-Known Member

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    So you just pitched probiotic tablets into wort or something like that?
     
  8. Trialben

    Trialben Well-Known Member

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    I'm trying to find the thread but it's buried.
    I remember the strain was Saccharomyces Boulardi. If you do a Google search I'm not the only brewer who has tried using this yeast to make a batch of craft beer lol commercial craft breweries have had a stab.

    What I did was made a starter think it was 2lt added I think it was one capsule maybe too.
    Fermented it transfered to PET bottle force carbonated and drunk it. I remember it was funky that's for sure but I remember bannana fruity esters similar maybe to saison/Belgian sorts yeast.
    Cool eh:)
     
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  9. Trialben

    Trialben Well-Known Member

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  10. Megary

    Megary Well-Known Member

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  11. Trialben

    Trialben Well-Known Member

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    Yeah I just read through it I havnt got back on the Boulardi train more like kviek train.
    Missus is on the probiotic pils atm but their Lacto strain sours another day.
     
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  12. Sunfire96

    Sunfire96 Well-Known Member

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    That thread was a wild ride from start to finish lol
     
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  13. SabreSteve

    SabreSteve Well-Known Member

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    If you ever get back on that let us know
     
  14. Trialben

    Trialben Well-Known Member

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    Ah you know I will!
    Actually reading that old threads inspired me to yet Not my sphincter and get my cider mini batch yeast experiments happening.
    @Zambezi Special might like it since u know she is on a cider kick.:)

    I know @BOB357 also has a pretty solid cider recipie if my memory serves me correctly.

    Anyhow sorry for the derail.

    Have you checked out the Chilli fermentation hot sauce thread I did that's wild fermentation

    Also I remember @oliver did a spontaneous beer fermentation awhile back as well which was super cool!
    @Mark Farrall also dabbles in the wild side I've read as well if I'm not correct?
     
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  15. Sunfire96

    Sunfire96 Well-Known Member

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    I bet @Yooper has an interesting answer; I hear she'll ferment anything :D
     
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  16. Mark Farrall

    Mark Farrall Well-Known Member

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    I've tried a few wild captures. One, from a friends farm, is still getting used regularly. The rest are consigned to history. And probably time to try a few more. See if I can get something worthy of the South Melbourne Spontaneous ale name.
     
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  17. Zambezi Special

    Zambezi Special Well-Known Member

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    I've fermented chili's very successfully
    And cucumbers
    I figure sourdough is also sort of a fermentation. Playing with that on a regular base
    Sauerkraut
    And I tried to ferment rape in the same way as sauerkraut, but that became something resembling a science experiment gone horribly wrong! Won't be repeating that one.

    I've been looking at sausages, slightly fermented ones, but I haven't taken that step yet. It will happen though,one day!
    Same as dosa.... I will get around to giving that a try.

    I have fermented all kind of store bought fruit juices with baker's yeast. Some of them were actually quite nice. They took a long time to mature though

    And Kvas..... Gotta add that to my "to do" list
     
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  18. oliver

    oliver Well-Known Member

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    currently have watermelon radishes fermenting with my kombucha culture.
     
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  19. Hawkbox

    Hawkbox Well-Known Member

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    I'm attempting to make fermented hot sauce, so that's my current fermentation.
     
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