WHY IS THERE ALWAYS A PINEAPPLE FLAVOR IN EVERY VARIETY CASE OF HARD CIDER.

pineapple is the absolute worst type of cider and i used to harshly judge people who drank it. the only person I ever hung out with that drank them turned out to be a chud, and i have to believe that there's a connection. since my partner hates it too and i don't want to pour them out, I'm forced to drink it!

when communism is established pineapple will only be allowed to be used as a topping on pizza.

  • anthropicprincipal [any]
    ·
    4 years ago

    Just find a place that sells fresh koji and you are golden.

    Cheap af to make. We make 5 gallons for about $20-30.

    • AliceBToklas [she/her]
      ·
      4 years ago

      do you polish your rice? I always felt like that was a hard to get around step for good quality and it just sounds sooo wasteful.

      • anthropicprincipal [any]
        ·
        4 years ago

        No, we just buy fresh polished rice from our local asian mart.

        Rice polishers are expensive.

        • AliceBToklas [she/her]
          ·
          4 years ago

          wait why do they have polished rice? I've never seen polished rice in a store before

          • anthropicprincipal [any]
            ·
            4 years ago

            Sake rice is 40-60% polish.

            Normal polished rice is 70-90%.

            All white rice is "polished" compared to brown.

    • charles_xcx [he/him]
      ·
      4 years ago

      oh hell yeah. is that easy to find at an Asian store? I've never been to one but my partner loves them and we're planning on going to one soon to get ingredients for something else we're going to make

      • anthropicprincipal [any]
        ·
        4 years ago

        Yeah super easy to find you can get it off Amazon now.

        https://www.amazon.com/MIYAKO-Malted-making-Pickles-Isesou/dp/B004FH67ZQ