Was: Re: Stripping grain mash - Now: sweet potato tequila?
A friend was watching the TV show "The Thirsty Traveler" recently, and
the episode dealt with tequila production. When the show host asked
to taste the pressure-cooked agave pulp, he said it tasted very much
like sweet potato.
Made me think. Hmmm. If a mash that tastes like sweet potato distills
to a product that tastes like tequila, what does a distilled sweet potato
product taste like? Can it be that the Teahouse of the August Moon
was built with Okinawan tequila income?
Food for thought, and I've also always wanted to try sweet potato
>Before you start spending money, I would try Wal's suggestion and use
>some sweet potatoes, which you said you have plenty of. Im dying to try
>it when they come into season later this month or next. If in fact,
>they do contain alpha and beta enzymes, it might be the answer.
>Note: its not a question of extracting starches in mashing, its a
>question of converting those starches (chains of poly / di-saccarides)
>into fermentable sugars....
>Vino es Veritas,
>--- In firstname.lastname@example.org>, "castillo.alex2008"
>> Hi Mason and Jim
>> The yield of experiment # 2: 194 ml 17 % ABV (I know it S#@ks!).
>>Zymurgy Bob, a simple potstiller
Zymurgy Bob, a simple potstller