RachmaelBenApplebaum
Well-Known Member
Anyone ever done this? e.g. using wheat or barley, unmalted in part or all of the fermentation using Chinese yeast balls? I'm just curious after doing a fair bit of research into Baijiu (a distilled beverage, about 55-60% ABV, the likes of which is apparently hideous to westerners). I find better examples to be fairly good and complex, but it's hard to come by. The cheapest brand is apparently made of sorghum but it's all fermented in the same way as the sticky on here to make farmers wine. As I understand, it could be quite tasty and I plan on trying it as soon as my yeast gets here from Onto yeast. Maybe I'll be the first on here to document it? Just the wine of course, the nitty-gritty of distilling is a hush topic on here.