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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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Oct 1, 2011 00:22
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drewhead posted:Seems unlikely, there's so much protein in nuts. Oh yeah, love making infusions. I've been thinking about starting a new thread for infusions but  .Protein throws off fermentation huh?
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Oct 1, 2011 04:44
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Plastic Jesus posted:You're in luck. Oh, cool. Thanks!
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Oct 1, 2011 07:40
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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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Oct 2, 2011 23:58
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