As a Floridian, I am curious about Key Lime Pie. That combination of acidity, sweetness, and creaminess. Would yeast even survive in that environment? Would the citrus flavor be pleasant?
You can ferment on citrus, but from my experience at a small scale, it's not great. If you wanted a key lime spirit, my suggestion would be to use a neutral spirit and make a liqueur out of it like a limecello/Irish cream hybrid. You wouldn't have to worry about curdling, because citrus oils are ph neutral. so something like soaking key lime peels in high abv neutral and then adding cream and sugar to it until you hit about a 20 to 30 percent abv. you could add the key lime juice to the limecello, but that WOULD make any cream curdle due to acidity.
I suspect y’all are gonna open a restaurant where each course of a 4-course meal has been distilled and served entirely in a Glencairn. Well, all except for the drinks, which have been turned into non-alcoholic solids.
To hell with a fermented meal... I want to go to the restaurant and put on a unicorn helmet to wrestle Briana to press buttons and then have Rex come and go 3 knuckles deep in my wife's mashed taters!
@@Backroad_Junkie Sweden has fermented fish called Surströmming, so it's definitely doable and canonically still a food😄 It would probably be cursed enough to disrupt the fabric of spacetime tho
Can you guys distill some tamarind? As a kid i was obsessed with it, still love it and i've always been curious what it tastes like fermented and distilled
I really like watching these guys. Makes me feel like im watching real friends. Or even real family. You can tell these people love each other and that's why this works so well
Rex is like Brianna's dad and Daniel is the fun uncle. You guys and gal always brighten my day! I feel like I come for the comradery and whiskey but stay for the laughs!
Watching Brianna hand scoop that stuff out of the barrel.. it brought back memories of infamous early 2000's video clips from the internet. I dare not speak its name.
I would definitely love to see you distill New Mexico Roasted Green Chile Salsa ... I feel like it would make a great base for a bloody Mary or possibly taste pretty good neat...
I absolutely love this series, there are so many things I want y'all to try and distill!! * grapes ( call it whiskey wine) * Sour apples *liquefied Starbursts *Krispy Kreme glazed donuts * Cajun boiled peanuts (with with some honey or molasses?) Ooohh the possibilities 😌
Can y'all do a reunion video? Bring all the people back onto the show like Emma, Deb, Chad, Felipe, Joe, etc. I'd love to see the previous staff come by and give updates on their lives outside of Crowded Barrel. You can name it the "Return of the Whiskey Biscuits!" or something like that.
Brianna soooooo missed the opportunity to make Rex smack himself in the face with a handful of slurry!! You've got to be ready girl. What great content that would have been. Haha
I found myself genuinely on edge the whole time she had that mic on the knife, was seriously thinking this was the episode that someone was going to get hurt.
We as members of this tribe are incredibly lucky to have Briana's electricity course through the screen into our brains. She's goddamn adorable and a benefit to this channel.
If you want a drink that actually tastes like Cinnabon, all you have to do is mix 2oz Fireball with one 12oz bottle of IBC cream soda or other premium cream soda.
As a complete armchair guy my instinct is that you should add some enzymes or malt whenever dealing with a carb heavy source. Feels like you are missing out on a lot of nutrients aka sugar aka booze while not doing this.
i wonder, if you added a few drops of simple syrup in with it in the glass, or maybe did a sugar rim for the glass, would it restore the sweet aspect enough to make it enjoyable again?
Would I have added diastase or the like to the slurry? Probably. But I probably wouldn’t have provided an optimal temperature for the enzyme. REALLY expensive booze if it’s made from Cinnabons!
I am not sure how you would accomplish it, but episode idea: "Best whiskeys to drink on a flight!" or "How whiskeys change at high altitude!" I was recently on an international flight and was strongly picking up different flavors than I normally do at sea level.
