calebgrayson
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- Jan 21, 2020
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i've got quite a bit of experience brewing kombucha, so i'm wonder what is it that i'm making here:
i took like a pound of organic hard red winter wheat berries.
i malted/sprounted them at room temp (60-70 F) for about 4 days.
i blended them with the grain blade in my Vitamix.
they are now sitting in a glass vessel with open top (covered with paper towel/rubber band) in the dark like i've brewed kombucha.
what will it do?
i've made sourdough bread like this before, except with fresh ground berries in my coffee grinder, and the yeast on the berries was enough to sour it without adding anything else.
i'm thinking i'll get like a sour kombucha and then can bottle it and get some alcohol. i may need to add sugar or fruit.
am i in danger of poisoning myself?
i didn't cook anything, so this is all raw.
the malt smelled nice. sweet. grassy.
i took like a pound of organic hard red winter wheat berries.
i malted/sprounted them at room temp (60-70 F) for about 4 days.
i blended them with the grain blade in my Vitamix.
they are now sitting in a glass vessel with open top (covered with paper towel/rubber band) in the dark like i've brewed kombucha.
what will it do?
i've made sourdough bread like this before, except with fresh ground berries in my coffee grinder, and the yeast on the berries was enough to sour it without adding anything else.
i'm thinking i'll get like a sour kombucha and then can bottle it and get some alcohol. i may need to add sugar or fruit.
am i in danger of poisoning myself?
i didn't cook anything, so this is all raw.
the malt smelled nice. sweet. grassy.
