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Old 12-14-2012, 06:37 PM   #21
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Chicha is made by actually chewing/masticating the corn and then fermenting it. It's my understanding that the saliva provides what's necessary to convert

Sam from Dog Fish did an episode on this when his show was on TV, forgot what it was called....
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Old 12-14-2012, 06:38 PM   #22
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BTW, love the irony that this thread is in the beginners area.

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Old 12-14-2012, 06:40 PM   #23
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Thanks! Couldn't remember the name of the show
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Old 12-14-2012, 06:41 PM   #24
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BTW, love the irony that this thread is in the beginners area.
That's exactly what I was thinking... Beginner brewing with 100% corn maybe? I think most of us are beginners at that!
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Old 12-14-2012, 09:29 PM   #25
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My reasoning was the native Americans got about 3% the way they did it without added grains. Bit of a mystery?...
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Old 12-14-2012, 09:38 PM   #26
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it in a pillow case in teh dryer and got all of the sprouts off....
If the overall temperature of the grain went above the maximum temperature for the enzyme, the enzymes will have been deactivated.

A quick google shows that folks air-dry the corn once it has sprouted, usually using a fan.

You may want to try it on a smaller scale, say 4 or 8oz and see how it goes.

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Old 12-14-2012, 09:53 PM   #27
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I called Jack Daniels to see exactly how they malted their corn. Evidently they felt I wasn't far enough south at this time. I did get directions.

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Old 12-14-2012, 10:40 PM   #28
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I called Jack Daniels to see exactly how they malted their corn. Evidently they felt I wasn't far enough south at this time. I did get directions.
You got direction on how to go south?
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Old 12-14-2012, 10:51 PM   #29
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krackin, JD uses barley too in there mash. Saw ut on one of there many history channel specails.

I would guess you would either need A enzyme or atleast 10-20% barley to get conversion

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Old 12-14-2012, 10:55 PM   #30
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You got direction on how to go south?
Pretty much. Didn't sound allthat scenic.
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