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?
It wasn’t a terrible idea, but I tried to make maple syrup mead, and it tasted exactly like breaking a branch off of a tree and trying to suck it. Like, that green tree taste. Complete waste of some very expensive maple syrup.
Out of curiosity, have you come up with a reason why it tasted so tree like?
What colour did the mead end up being?
It’s really simple when you think about it, the taste of any fermentation is going to be the taste of what you put into it minus any of the sugars. Maple syrup is sugar and the liquid extract from a tree. So once you remove the sugar, all you have left is alcohol and the liquid extract from a tree.
It’s actually one of the reasons that I think my need made from honey turned out to be so lovely, is once you take the sugar out of honey what you’re left with is extract from flowers.
Oh man that’s a shame! I actually really wanted to try a maple syrup fermentation too, but the whole cost of syrup (or even honey) is what always put me off the idea.