Jordan you absolute legend, thanks for sharing all of this. I live in the mountains of oaxaca and brew all our own beer. I also work with a lot of coffee producers and many of them make aguadiente which is the fermented juice of sugar cane. Often the press they have on the farms looks like two large rolling pins with 5mm(approx) deep slits criss-crossed on them, I may have to borrow one now when I next grown a round of corn to try this out!
A couple of extra notes.
When brewing beer you boil the wort for about 90 mins to, I believe, remove the veggie flovour from the grain juice. I wonder if that could help improve flavour. Saying that, I don't think you updated it with final flavours. Was it good, was it bad, any updates now?
Not sure what type of corn you had but down here they're not exactly sweet corn so not sure if this stuff has a solid amount of sugar or not but I this is traditional corn so possibly what they used to use to brew...
Anyway, thanks for the inspiration. Might take me a year or two to get on this but one day I will hopefully re-appear to update this.
Saludos
