Thanks tiger.
Amazing how similar these recipes are to corn mash liquor production - without the copper coils...
There seems to be more recipes than regions! Not surprisingly Bulgarians use bulgher wheat and close to Africa millet more is used. Don't know where rice fits in, but it's back where i started with waste starch from boiling rice.
The iodine will always react as there will still be much 1-6 glucose bonding and i'd say at best we can rate this stuff as friendly as rice. For me it needs further fermenting, better selection of ferment and ingredients and some oxidation to lower the alcohol.
So the kefir experiments will proceed.
Meanwhile millet beer sounds like a better idea for my gluten intolerance...
and it's summer so the home brew kit will re-emerge.
Ted
