3274mike
Michigan Member
- Joined
- Nov 10, 2011
- Messages
- 163
- Reaction score
- 64
Here goes, time to do a freezer clean out wine, I have lots of fozen sweet corn it really sweet sweetcorn, go figure. It's really good but family had too much of it. So sweet corn wine it is. Not sure the exact amount I'm guessing 10 to 15 lbs corn maybe some zucchini and a few things I picked up Carmel malt and dark wheat malt. So here is where the questions are, it's not liquid malt so I know I have to open the malt plan on running through antique grain mill I have then put in a straining bag to steep. Do I cold soak it or heat it for extraction. If it's a heated extraction does it need to just cool to room temperature or cool fast like beer makers do it. Also adding a couple bannana and some medium toast oak. I'm guessing this will end up tasting like flat beer or low alchol liquor. Anyways looking for advise on the malt.
Not planning on using any process except general winemaking and not using the process that we are not to speak of.... just an experimental juice we shall call it. Thanks to any that respond
Not planning on using any process except general winemaking and not using the process that we are not to speak of.... just an experimental juice we shall call it. Thanks to any that respond