.
So I fell into a little internet rabbit hole and curious who may have tried this All-Grain type before. There is some aging involved.
I grew some sorghum last year to test it out for the "Northern version of sugar cane", just a container garden version test and it grew (but the deer ate the seed head off).
"In new sign of trade battle, China slaps U.S. sorghum producers with 179 percent deposit"
https://www.washingtonpost.com/world/as ... edirect=on" onclick="window.open(this.href);return false;" rel="nofollow
"what is that Baijiu?"
https://en.wikipedia.org/wiki/Baijiu" onclick="window.open(this.href);return false;" rel="nofollow
"production of Baijiu"
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.450" onclick="window.open(this.href);return false;" rel="nofollow
.
Who is familiar with Baijiu (Fungi fermented Sorghum)?
Moderator: Site Moderator
Re: Who is familiar with Baijiu (Fungi fermented Sorghum)?
That's common in Chinese restaurants. In that sense, I'm familiar.
It is possible to use noble molds to convert starch of sorghum, rice and other raw materials into sugars, but it's not easy to keep pure a culture of molds, and you might end up with some toxic substances.
If you want to homebrew with noble moulds, the common shortcut is to buy the enzyme-rich ingredients to be added to your cereal. Basically you add enzymes instead of moulds, it works just the same and it is safer.
You can find YouTube videos on how to produce sake at home.
Once you have the sake (or the sorghum sake, for sake we only mean rice "wine", while I think the Japanese mean any cereal "wine") you can distill it to obtain "Baijiu" maybe to be aromatized with ginseng roots, or rose petals, etc.
I am a great lover of the "Amaro five herbs" but the stuff is expensive (€26/l). Curiously, one of the five "herbs" is actually peas, IIRC. Very nice stuff.
Picture of the bottle
http://www.theorientalmall.it/alcolici- ... -wu-jia-pi" onclick="window.open(this.href);return false;" rel="nofollow
It is possible to use noble molds to convert starch of sorghum, rice and other raw materials into sugars, but it's not easy to keep pure a culture of molds, and you might end up with some toxic substances.
If you want to homebrew with noble moulds, the common shortcut is to buy the enzyme-rich ingredients to be added to your cereal. Basically you add enzymes instead of moulds, it works just the same and it is safer.
You can find YouTube videos on how to produce sake at home.
Once you have the sake (or the sorghum sake, for sake we only mean rice "wine", while I think the Japanese mean any cereal "wine") you can distill it to obtain "Baijiu" maybe to be aromatized with ginseng roots, or rose petals, etc.
I am a great lover of the "Amaro five herbs" but the stuff is expensive (€26/l). Curiously, one of the five "herbs" is actually peas, IIRC. Very nice stuff.
Picture of the bottle
http://www.theorientalmall.it/alcolici- ... -wu-jia-pi" onclick="window.open(this.href);return false;" rel="nofollow