It’s astounding…

i’m fermenting some hooch. due to some errors on my part we are currently in a state of extremely vigorous fermentation so, good problems to have.

right now it tastes like someone poured a sip of Olde English malt liquor into pineapple juice and left it in the sun all day but that should improve.

it depends on the food. you can’t really cut the mold off bread but you can definitely cut the mold off cheese.

in a restaurant kitchen i think it should be tossed but at home some stuff can be worth saving.