Whole Wheat Flour Beer with Siliva

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Koanmi
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Whole Wheat Flour Beer with Siliva

Post by Koanmi »

I chew up from organic whole wheat flour. Then mixed it with water.

I found I do not really have enough Silva for this...........

I think the method worked it had a little alcohol in two days. I used yeast, the same wild yeast I use with grape wine.

IS this a viable method or maybe I should use banana peels.
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Bigbob
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Re: Whole Wheat Flour Beer with Siliva

Post by Bigbob »

I know from reading your posts that you want to do everything as vegan and none cook as possible, but there has to be an easier way than using spit! :wtf:
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MichiganCornhusker
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Re: Whole Wheat Flour Beer with Siliva

Post by MichiganCornhusker »

Ha, I knew it would just be a matter of time before someone here did this.
I'm just a little surprised (and a bit grateful) that you beat me to it.

I've read before that it is a working method.
Not sure what the DP of spit is, sounds like a good idea for a new experiment.

Sweet potatoes will convert themselves, not sure how much extra enzymes they would have for additional grains.
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jb-texshine
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Re: Whole Wheat Flour Beer with Siliva

Post by jb-texshine »

Im still waiting for someone to make mares milk shine.
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ShineonCrazyDiamond
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Re: Whole Wheat Flour Beer with Siliva

Post by ShineonCrazyDiamond »

jb-texshine wrote:Im still waiting for someone to make mares milk shine.
Well...

http://homedistiller.org/forum/viewtopi ... 0#p7344759
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Koanmi
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Re: Whole Wheat Flour Beer with Siliva

Post by Koanmi »

jb-texshine wrote:Im still waiting for someone to make mares milk shine.
Funny.

Yes... the herbivore enzymes convert NICELY. I here its the best ever.

I'm getting my raw milk club membership next week.

It must be raw or all the bacteria and enyme will be gone...
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MichiganCornhusker
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Re: Whole Wheat Flour Beer with Siliva

Post by MichiganCornhusker »

During a long drive last week, with not much else to do, I collected a half pint of spit. Gonna try to make a version of chicha. Will keep y'all posted.
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jb-texshine
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Re: Whole Wheat Flour Beer with Siliva

Post by jb-texshine »

I will not drink beer with deer cum in it...nor will i drink "spit shine".
However i would try the horse milk shine if you ever get to it.
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skow69
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Re: Whole Wheat Flour Beer with Siliva

Post by skow69 »

Good thing there's no amylase in piss.
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Re: Whole Wheat Flour Beer with Siliva

Post by skow69 »

And I hope the OP's GF never gets a yeast infection. :wtf:
Distilling at 110f and 75 torr.
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MichiganCornhusker
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Re: Whole Wheat Flour Beer with Siliva

Post by MichiganCornhusker »

skow69 wrote:Good thing there's no amylase in piss.
Well, actually....

dogs excrete very little amylase in the urine in contrast to humans...
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Re: Whole Wheat Flour Beer with Siliva

Post by MichiganCornhusker »

skow69 wrote:And I hope the OP's GF never gets a yeast infection. :wtf:
I don't need no woman!
http://www.mayoclinic.org/male-yeast-in ... Q-20058464" onclick="window.open(this.href);return false;" rel="nofollow
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skow69
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Re: Whole Wheat Flour Beer with Siliva

Post by skow69 »

Hey! Jb-texshine! I got a couple additions for your "will not drink" list!
Distilling at 110f and 75 torr.
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Re: Whole Wheat Flour Beer with Siliva

Post by jb-texshine »

Whatcha got?
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Re: Whole Wheat Flour Beer with Siliva

Post by MichiganCornhusker »

It seems to be working.
I ground up 4# corn to meal and poured it into 2 gallons boiling water and let it set for about 3 hours to gelatinize.
Then I pulled off a small control sample and added a couple drops of liquid gluco to see what a normal mash would produce: SG 1.06.

When the corn had cooled to about 100F I added the half pint of saliva. The enzyme in saliva seems to be a version of amylase that is happy at body temps and pH around 6-7.
I mixed it up and let it set overnight. This morning it has an SG of 1.05. I heated it back up and I'm going to let it go the day and see if I can get any more conversion.
If it doesn't come up any more I might throw in a little ginger root to see if that helps. And because I just like the taste of ginger beer.
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Re: Whole Wheat Flour Beer with Siliva

Post by Koanmi »

MichiganCornhusker wrote:It seems to be working.
I ground up 4# corn to meal and poured it into 2 gallons boiling water and let it set for about 3 hours to gelatinize.
Then I pulled off a small control sample and added a couple drops of liquid gluco to see what a normal mash would produce: SG 1.06.

When the corn had cooled to about 100F I added the half pint of saliva. The enzyme in saliva seems to be a version of amylase that is happy at body temps and pH around 6-7.
I mixed it up and let it set overnight. This morning it has an SG of 1.05. I heated it back up and I'm going to let it go the day and see if I can get any more conversion.
If it doesn't come up any more I might throw in a little ginger root to see if that helps. And because I just like the taste of ginger beer.

My whole wheat beer was low on alchol... I've found honey to be a better source. As its just bee stomach product..full of plant eating enzymes.
But now I'm "in a pinch" and have 4.5 pounds of wheat. And ran out of wine. Going to try to chew up a ton real quick to see what happens.

Ginger root seems best .I got Orange mold to grow on a ginger too and jasmine rice mix. These grapes break the bank. But the yeast is so rich on grapes.

Maybe I'll mix it with sweet potatoes?
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Re: Whole Wheat Flour Beer with Siliva

Post by Koanmi »

jb-texshine wrote:I will not drink beer with deer cum in it...nor will i drink "spit shine".
However i would try the horse milk shine if you ever get to it.

Horse milk would have the enzymes in it to digest carbs into sugar.
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Re: Whole Wheat Flour Beer with Siliva

Post by Koanmi »

MichiganCornhusker wrote:It seems to be working.
I ground up 4# corn to meal and poured it into 2 gallons boiling water and let it set for about 3 hours to gelatinize.
Then I pulled off a small control sample and added a couple drops of liquid gluco to see what a normal mash would produce: SG 1.06.

When the corn had cooled to about 100F I added the half pint of saliva. The enzyme in saliva seems to be a version of amylase that is happy at body temps and pH around 6-7.
I mixed it up and let it set overnight. This morning it has an SG of 1.05. I heated it back up and I'm going to let it go the day and see if I can get any more conversion.
If it doesn't come up any more I might throw in a little ginger root to see if that helps. And because I just like the taste of ginger beer.

How did this turn out? I read the orginal sake was just rice chewed up by virgins and fermented, with natural yeast.
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MichiganCornhusker
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Re: Whole Wheat Flour Beer with Siliva

Post by MichiganCornhusker »

Koanmi wrote:How did this turn out? I read the orginal sake was just rice chewed up by virgins and fermented, with natural yeast.
I will confess that I couldn't follow through with this. It just became too disgusting to me. :sick:

I did do the mash though, and it did convert the corn, given enough time.
If I remember right I mixed up something like 4# corn and 2 gallons water and added the saliva.

It didn't work fast but it sat in a carboy for several weeks and it did end up down around FG 1.010 or something like that, not quite dry but still impressive.

At that point there was no way in hell I was going to drink any of it as beer, and I wouldn't even want to run it through my still, so it just got dumped down the drain.
Bottom line is that spit will get the job done, but there are better options! (seems like that is often the case)
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