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Date: | Sun, 16 Apr 1995 16:36:00 UTC |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I found the following on the Zymurgy RT on GEnie.
Tiswin (Corn Beer)
10 to 12 lbs of dried corn
4 1/2 gal. of pure spring water
5 sticks of canela
8 piloncillo cones
1 orange peel
1 lemon peel
Roast corn in a moderately heated oven until the corn is a light brown
color. Grind the corn (coarse) and place in a large heavy crock. Add all
the water, citrus peel, canela, and piloncillo. Cover and let the
mixture ferment. Fermentation will take about 8 to 9 days during
cool weather or 4 to 5 days in warm weather.
Strain through a cheesecloth, call your closest friends, and drink
right away.
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- note: "The old Apache recipe calls for soaking corn and sprouting it
until the seedlings are 1/2 inch long, grinding the sprouts, and boiling
them. The resulting mash was then sweetened with mesquite flour or saguaro
syrup and allowed to ferment in a brewing jar that was never washed so as
to retain the organisms for fermentation. The finished product had to be
drunk within a few hours after it was prepared or the alcohol became acetic
acid, giving the beverage a sour taste."
Recipe research provided courtesy of Native Food List members
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Linda Blanchard
[log in to unmask]
Midland TX
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