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I like turtles
Aug 6, 2009



Very.. uh, odd question. I bought some really goddamn delicious sprouted almonds the other day and got to wondering if you could malt almonds/other nuts like you do barley for making whiskey, then mash and ferment?
Anyone ever heard of anything like this?

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I like turtles
Aug 6, 2009



drewhead posted:

Seems unlikely, there's so much protein in nuts.

However you can crush and soak them in vodka to make a ballin Almond infusion. Different than Amaretto which is made without any almonds what-so-ever (apricot pits).

There was a huge infusion thread going that recently got caught in the purge. Not sure if another has been started but I would assume so.

Oh yeah, love making infusions. I've been thinking about starting a new thread for infusions but .
Protein throws off fermentation huh?

I like turtles
Aug 6, 2009



Plastic Jesus posted:

You're in luck.

Oh, cool. Thanks!

I like turtles
Aug 6, 2009



I've experimented with a few different apfelwein yeasts and my favorite so far is hefeweizen. Gets you a nice banana flavor and mellows considerably more quickly than montrachet, from what I've found.

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