| Agemegos |
05-22-2013 09:34 PM |
Re: theme for a fantasy campaign
Quote:
Originally Posted by fartrader
(Post 1583544)
There's nothing in honey that would convert the starch of the acorn to sugar for the yeast to convert to alcohol - that's the problem here and the only way I know to get that conversion is with barley or saliva, but barley is better at it and less "ewwww" too.
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Technically you are using malt, not barley as such; by allowing the barley to start sprouting you get it to produce an amylase to convert its internal starches to sugars, and once it has done so the ground or crushed malt will apply its amylases to other starches in the wort. In theory you could I think use any grain to make malt, but barley is the most efficient.
It occurs to me that when acorns and beechnuts spout they too might start converting their starches to sugars, which suggests that spouting acorns and nuts might contain amylases of their own, and that it might be possible to brew booze our of acorns without grain if you sprouted them, dried them, and then crushed or ground them.
Is there a plant physiologist in the house?
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