Recent content by clepirelli

Interesting, what was your process with the corn? Did you make a porridge or use whole kernels? When I tried, I used whole kernels and liquefaction just did not happen, I'm guessing on account of the thicker skin. I didn't add any water either.

It's been a while since I posted; in the meantime, I've set up three smaller batches. One has barilla fusilli pasta, cooked al-dente. The other two have the same kind of pasta fully cooked, one with about a quarter and the other about half of the volume's worth of roasted puffed rice. Why...

Funnily enough liquefaction has already started for the pasta wine, probably because of the higher water content and difference between individual grains and a porridge-like mass. According to my tiny bit of research, durum wheat has around 75% amylopectin to 25% amylose, so it should be...

Haha, thank you! I'll give it a month and post my findings, interestingly this resembles a korean technique to make makgeolli using a porridge as a base (EDIT: thought I'd mention, nuruk is quite different from the yeast balls I'm using). Since I cooked the risoni by adding water bit by bit and...

Yes, I think I misremembered what I read in this thread and other information on the internet, I will wait a while instead of expecting quick results. About the suggested process, I do not vibe with it as the kids say. This may be a little off topic for this thread but I wondered what would...

I may be bad at googling for this stuff but it seems the cost of most of my options (including Angel Yeast) is quite prohibitive at the moment, either in shipping or for the actual product. I also don't have enough room to try and make my own Qu so I can't use an expensive option to backslop my...

Came upon this thread a while back, sadly could not find any chinese yeast balls in my area. I did however find vietnamese ones, and after a bit of research it seems like they should do just about the same thing for this purpose. I'm now on the third day after adding the crushed yeast balls to...

Howdy, I'm Clement, born and raised in Switzerland and now living in Sweden. I started out brewing with cider as a way to use the bountiful apples in our garden, and had my horizons widened by a gotlandsdricka kit I bought while learning more about Gutnish culture. I've since made applejack, a...