Lolcow KingCobraJFS / Josh Saunders - Amateur musician, YouTube Streamer, wandmaker, and self-proclaimed "sexy goth badboy". Perpetually circling the drain.

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Andoxico said:
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TL;DW cobes took the handle off some sort of furniture and sloppily carved out the end of it with a knife to make a pipe and thinks he's some sort of craftsman. More interestingly, he gives us a look at the hooch closet. Using the balloons to gauge the amount of fermentation going on, the jenkem bottle is clearly the worst; seemingly no fermentation happening at all. I personally can't wait for him to sample it.
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that vacuum cleaner killed me
the most out of place thing in that pigs den
 
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BallBuster II said:
I saw a video last night of him on some social/group stream with 4 or 5 other people where we was already breaking into the sludge mead and "testing it out". Of course I can't find it now. Obviously you all know that it was "fucking delicious".
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That was a Krystal stream. He starts huffing the balloon and drinking the "banana wine" around 2:23:15. He may have sampled the others, but I don't want to dissect this turd anymore
 
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Mr. Manchester said:
Cobes doesn't care if it's healthy as long as it's delicious dood. That mead is going to be messy... greasy... packed with flavor.
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Disagree. Cobra sees unhealthy as good flavor. More unhealthy means more delicious to our boglim. That's why he brags about his food hacks being so calorie dense.
 
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Spunt said:
Call me a health nut, but I don't think that consuming pork that has been fermented in sugar for a month is a very good idea.
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Honestly, since it's cured and salted and been blasted with preservatives (bacon bits for ya) it's probably the thing in that jug of dookie water that is the safest to consume. I wouldn't want to, but it probably wouldn't make you... terribly sick
 
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Bogliacci said:
Honestly, since it's cured and salted and been blasted with preservatives (bacon bits for ya) it's probably the thing in that jug of dookie water that is the safest to consume. I wouldn't want to, but it probably wouldn't make you... terribly sick
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His gut can handle pretty much anything. Those who think botulism will get him need to keep in mind 2 things:
1) Botulism needs a few weeks to actually manifest, usually 3+ weeks in most cases.
2) he is typically letting his sludge ferment for 2 weeks, but is usually tapping into it before that. He is more at risk for drinking active yeast which at worst will give him cramps and the shits. Now the fruit could go bad and begin to rot which can cause some issues but I see that as the most unlikely scenario because of the fermentation process, no matter how sideways he does it, it is still fermenting.
 
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BallBuster II said:
His gut can handle pretty much anything. Those who think botulism will get him need to keep in mind 2 things:
1) Botulism needs a few weeks to actually manifest, usually 3+ weeks in most cases.
2) he is typically letting his sludge ferment for 2 weeks, but is usually tapping into it before that. He is more at risk for drinking active yeast which at worst will give him cramps and the shits. Now the fruit could go bad and begin to rot which can cause some issues but I see that as the most unlikely scenario because of the fermentation process, no matter how sideways he does it, it is still fermenting.
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Is it still fermenting, or is it just putrefying? - considering all the other bacterial strains that wine yeast is competing with, introduced from his dookie-caked finger nails, from him constantly slurping and licking on the rim of the bottle and backwashing while "sampling" every other day (aerating it in the process), and from using not only non-sterile but just plain dirty bottles at every step of his duster-brained bespoke winemaking process?

edit: Another thought, even if the predominant active microbe was yeast, it wouldn't be able to metabolize all the other non-sugar crap he's put in there, but other less benign microbes will be happy to. 🦠
 
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barrow greeter said:
Is it still fermenting, or is it just putrefying? - considering all the other bacterial strains that wine yeast is competing with, introduced from his dookie-caked finger nails, from him constantly slurping and licking on the rim of the bottle and backwashing while "sampling" every other day, and from using not only non-sterile but just plain dirty bottles at every step of his duster-brained bespoke winemaking process?

edit: Another thought, even if the predominant active microbe was yeast, it wouldn't be able to metabolize all the other non-sugar crap he's put in there, but other less benign microbes will be happy to. 🦠
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Honestly, I couldn't tell you. I don't make my own booze. My grandfather used to make bathtub wine, and I'll wager that had more foreign bacteria in it than whatever Cobes is doing. There is nothing sterile about his method of bog juice creation, but the level of foreign bacteria is probably trace amounts at the end of the day. And even if it is higher than trace amounts, I doubt it crosses the threshold of unsafe levels, AND even if it did, I feel like it would still probably not make him sick. People truly underestimate what he is able to handle. He has ingested some truly foul creations, that would make Fear Factor winners vomit.
 
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8mm Cunningham said:
Sorry for replying to my own post. Cobra finally tried his sandwich.
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Every time he bites into something it makes my teeth hurt, because I think its going to finally be the moment they just fold out of his gums or break or something.
barrow greeter said:
Is it still fermenting, or is it just putrefying? - considering all the other bacterial strains that wine yeast is competing with, introduced from his dookie-caked finger nails, from him constantly slurping and licking on the rim of the bottle and backwashing while "sampling" every other day (aerating it in the process), and from using not only non-sterile but just plain dirty bottles at every step of his duster-brained bespoke winemaking process?

edit: Another thought, even if the predominant active microbe was yeast, it wouldn't be able to metabolize all the other non-sugar crap he's put in there, but other less benign microbes will be happy to. 🦠
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From what I've seen/read/done with my own the yeast probably barely ferments because of how much preservatives and sugar are in each batch(too much sugar can damage the yeast). Normally you want to sterilize just about everything that's going to make direct contact with the mead because mold could be a big problem plus you want as little air to enter the bottle as possible and he constantly exposes it to air for tastings and because he refuses to get a good airlock so even if it doesn't get mold all the extra shit from the air will make it taste worse than it probably already does if it doesn't make it grow mold. The fruit he adds could start molding/rotting because there isn't any alcohol in the liquid yet plus its sitting at the top in the air, I have no idea what will happen with the chocolate one, I assume the chocolate will just get mushy but who knows since its sitting in juice and water, the bacon bits may actually rot but depending on how much shit is in those they might just become stale and taste old, I did see one of those oxygen absorber packets in the bottle they came in so I think they might actually start rotting since they will be in a super wet environment getting oxygen whenever he opens the bottle.
 
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BallBuster II said:
. . . People truly underestimate what he is able to handle. He has ingested some truly foul creations, that would make Fear Factor winners vomit.
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Touché, he is after all transforming into a champion of Nurgle before our very eyes, year by year. None of us, even in our dreams, will ever forget the bugrito. 🪰🌯
 
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