If I put a whole bunch of malted rice syrup (its much cheaper than malt extract here in Korea) with some water in a fermenter with some wine yeast would it turn out tasting OK? Or am I on the wrong track...
Sake uses a mold to break down the starch into sugar. You then ferment it with the rice. Malted rice syrup is going to use a different process to break down the starch and extract the sugar. I would expect this to taste very different and not in a good way. Maybe using it as an adjunct to make a lite beer would be drinkable but just using rice syrup sounds like hooch to me.Bosh said:Ya I know is sounds hooch-like, which I don't want, but I'm trying to see what would be the difference between this and saki since saki is make with pretty much just rice.
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