Picked some sticky, sour littleleaf sumac berries today and threw them into the apple juice I reconstituted a day or two ago, hoping to jump-start the fermentation with wild yeasts. Hopefully will see some results in another day or two, and if it works, will try again with the agave syrup. The goal, of course, is to be able to make beers and wines with the local desert vegetation, such as agave juice, prickly pear fruits, thick-leaf yucca fruits, and the like.
The rice I cooked a few days ago, and finished this morning, was noticeably sweet. I wonder if I picked up some local wild kōji, or if there are other uOs responsible for the breakdown of starches.
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last updated 2009-06-04 20:58:54. served from tektonic