dowhatitdo

Recipes 

Would it be possible to use dry malt extract in place of table sugar? It still creates a simple syrup either way, just with more flavor. Id use a light DME, used normally for yeast starters bc it makes a low gravity wort to jump start the yeast. I figured it would do the same for a scoby since its eating the sugar. Just not sure about extras that might harm a scoby n the DME. Any advice welcome! I'll still try anyways bc its so cheap to experiment.

edmanster

Recipes 

I'm doing this soon.. I just boiled down some left over 2nd runnings to try this...

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Originally Posted by cadarnell 'how will i explain this to my kids' ... if i have to ask that, then i think my kids are in trouble ... just my 2 cents ... HAVE A BEER !!!

Father of 4 girls
Suffers from Zymocenosilicaphobia

Tbone66

Recipes 

That is a good question, I never would have thought to use DME. I love the creativity and I think it would be a cool experiment. If I had any active SCOBYs I would try this out but I dehydrated all my backups. let us know how it turns out.

Ryan

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Primary - JAOM, and JABOM (B=blood)
Secondary - En Primeur Pinot noir
secondary - empty :(
bottled - T'ej, Apricot dessert wine, skeeter pee
misc - long term storage of Kombucha SCOBY's and water kefir grains; Sauerkraut and Kimchi on deck

Sulli

Recipes 

So did you guys ever do this. If so, how did it turn out?

porcupine73

Recipes 

Yes curious how it turned out? I am thinking in small amounts it would work. I have tried things like molasses, rapadura, sucanat, and all those, if too much is used in proportion to a more refined sugar source seem to make the brew extremely bitter and acrid.