Yesterday I was testing my half-ready sugar mash. I started it off with 1.11 a few days ago and it was down to 1.05 still bubbling. Out of interest I tasted the stuff and was very surprised that it was very good! It was extremely close to one of those clear �malt� beverages like Smirnoff or Backardi sold in convenience stores. I am pretty much sure that if mastered enough and added some taste and flavor mix-ins the drink will be very palatable and actually will be possible to serve. Did anyone try this or has suggestions? Is it possible to filter this suspense to a clear finish?
I can be wrong I must say.
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