Loving the goblin fermentation vibes you re giving off there. Never stop.
Mostly beer brewer here, so dumb things I've done were mostly process related. Fermenting beer with unsanitized wood chips - turned sour. Adding too much rye or pumpkin - took me 12 hours to get the damn thing made - stuck mash.
Fermentation wise, not brewing, messed around with some koji with varying degrees of success.
If you're doing things like spam alcohol, have you also considered miso as an ingredient?
Did a raw ale with heather tips foraged from the forest that turned out pretty good.
And now fermenting a raw pumpkin ale. Added around 3 kg pumpkin mash to the mash. A bit difficult to work with and had an OG of around 1.055, bit on the low end there. Fingers crossed it'll be drinkable. Assuming it's going to come in at session strength.