Beer Sugar
How I can make a simple beer or wine without using sugar?
I have a lot of beer or wine with an alcohol content relatively high without losing the sugar. For example, if I had a bag of dried corn kernels, how will I be able to ferment? I understand that I have convert the starch into sugar, but how I can do? PS I do not care if the product quality is low allowing the grains to germinate (sprout) providing amylase saccharify sufficient enough corn to make a strong tea?
All beers and wines to use sugar. but the sugar does not have to be the table sugar. Most decent beers get their sugar from the malt or malt extract. A few use brown sugar, molasses, honey or a little sugar to other additional flavoring. Sugars usually only used for priming (carbonation) beer. This is most often with corn sugar. In general, if you buy a kit or follow a recipe, you are not prompted to add the sugar, except possibly for priming (which can be avoided if you have the proper equipment, supplies). With wine, you have to achieve the proper amount of sugar. If the grapes were harvested at the peak of his maturity, affected by "noble rot", or allowed to freeze on the vine, probably will not add all table sugar, yeast have enough to eat. corn grain can be fermented but is tricky. First, you have to mill it has more exposed surface area. It also must be treated with amylase, an enzyme that changes starch into sugar. This will the yeast something to eat. I tried to make wine cornmeal – once. On the other hand, I think my dad came from is pretty decent. Using potato starch amylase boiled over (any homebrew shop should carry).
how to make a sugar beer bottle mold