nostr:npub1rzrhm2g8ehx4388a8mm9x2ceh0x7pgwqavymdzedzf94aw26ce8q6swjau nostr:npub1vz555w0w7pdy3l9skg202lkdnjqll4ct67l25f68x2h84e7u7r4qmrqdta nostr:npub1vrvcpqkvwyqwcyqsn0537szd5t9g0n9dyzvglw242c5cqh6em98q7797jm nostr:npub1a0qxpztc73n47hp37wxfqt6thaakt97seu7satuv7uz65mnlq37sxu3tmr you know that you can keep the entire process 100% natural and still go with potatoes, bananas and pretty much anything starch rich, right? I mean, you'll still need enzymes to break starch down into fructose and glucose, but it was done for ages in eastern Europe by using stuff a regular butcher was able to provide. Look rennet up
nostr:npub16rsfuhv9vvn39cmrdg9s9qcq20lfqp4u8w35f8svm30dny345d7qhc2zfj nostr:npub1vz555w0w7pdy3l9skg202lkdnjqll4ct67l25f68x2h84e7u7r4qmrqdta nostr:npub1vrvcpqkvwyqwcyqsn0537szd5t9g0n9dyzvglw242c5cqh6em98q7797jm nostr:npub1a0qxpztc73n47hp37wxfqt6thaakt97seu7satuv7uz65mnlq37sxu3tmr I'm just starting play with pure grain. So grain for the mash and malted grain for the amylase. I really enjoy doing things as close to "traditional" as possible. I make my rum wash from horse molasses, brown sugar and a a yeast I started from an apple. I keep the last 2L of the wash (dunder) to start the next run. My rum now is pretty indistinguishable from the British Navy version of this brand. Im pretty proud of it.
Discussion
nostr:npub16rsfuhv9vvn39cmrdg9s9qcq20lfqp4u8w35f8svm30dny345d7qhc2zfj nostr:npub1vz555w0w7pdy3l9skg202lkdnjqll4ct67l25f68x2h84e7u7r4qmrqdta nostr:npub1vrvcpqkvwyqwcyqsn0537szd5t9g0n9dyzvglw242c5cqh6em98q7797jm nostr:npub1a0qxpztc73n47hp37wxfqt6thaakt97seu7satuv7uz65mnlq37sxu3tmr Yeah exactly. I never use things like citric acid, I will add lemon or pineapple juice if it requires more acid. The old navy dudes did not pop down the shop for amylase powder.