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Not all whiskey use barley I think. If I remember correctly JD (ew) uses just malted corn with a sour mash starter. Some use Rye (which would also contain gluten) also... more than one way to skin a cat.

Interesting... thanks for the input. I may do some more reading on how they do corn mash for corn based whiskey, and just skip the distillation step. Do the corn mash in a bag, for easy straining. I’m thinking I’ll aim for a slightly sweet, naturally carbonated, 6-7.5% abv

I’ve read up a bit on chicha. Seems easy enough, but malting the corn actually looks pretty dang easy if you watch the video bearded and bored put out. Would be pretty much the same end result I think, just without the saliva haha.

Has anybody ever tried an all corn mash cream ale? I’ve been diagnosed with Celiac disease and have been curious to try malting my own corn and doing a brew with just straight corn and bakers yeast. No hops. Naturally carbonate, then pasteurize. Ever been done before? How’d it taste?

Yeah I saw the GF section, that’s what actually prompted me to join here. But gotta get some posts in the newb section before I can start my own thread over in that section. I’m thinking I’ll youtube video my corn beer adventure while I’m at it... just such a long wait for Chinese eBay junk to...

Oh wine is easy my friend. If you can brew beer, take out half of the steps, and you can make wine haha. Seriously all it takes is your fruit juice of choice, a little extra sugar, yeast, and a fermentation vessel. Last wine I did was a frozen grape concentrate that ended up as a sweet...

Hi all! Thanks for the add! I’m an adventurer by nature and I’ve made a few homemade wines and I’m doing a big batch of mead currently fermenting. Sadly, I’ve been diagnosed with celiac disease so 98% of off the shelf beers are a no-go for me, which isn’t all bad as I don’t much like the taste...