I tried grinding up some cactus pattys and mashing with some pale malt. I'm sure it had alcohol, and an unusual 'bite' but was the consistency of... aloe vera lubricant? It was my only 'homebrew' that went to the compost pile.
Cactus is served here in the southwest (San Diego?) as 'nopalitos', a geen vegetable. Think Okra? Pretty slimey due to 'Poly-fructans', fructose chains ala 'poly-saccarides'. I don't think malt has the right enzymes. Tequila and Pulque use a different 'yeast'. Anybody know where to get it?
Cactus is served here in the southwest (San Diego?) as 'nopalitos', a geen vegetable. Think Okra? Pretty slimey due to 'Poly-fructans', fructose chains ala 'poly-saccarides'. I don't think malt has the right enzymes. Tequila and Pulque use a different 'yeast'. Anybody know where to get it?