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Tesguino - Corn beer, Originally made from pressed corn stalks

 
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I am hoping to make corn beer.
I have a bunch of green stalks left over from growing dent corn and the stalks looks fantastic.  Here is the variety i grew from Adaptive seeds   Open oak party mix, i love this company

After reading a post on here about Small scale Sorghum and corn sugar pressing
And after reading it in The art of Fermentationabout how Tesguino was originally made with corn stalk juice i figured i would give it a go. Try it out.



I will upload my progress later as my internet speed is at 150kbps until tomorrow.


I press about 2 cups yesterday from about 8 or so stalks of corn. And i tried the "juice". It turns out it is insanely sweet. I would say it is so sweet that there is no other flavour. I can taste the corn flavour, however the sweet ness is strong. I am hoping this will create a good corn beer. Today i am hoping to press 3 liters and add the remaining with water/herbs to make a 1gallon batch of beer.

Does anyone have suggestion for things i can add to the beer? I am not much of a hops fan...

and

Has anyone made corn beer before?

I wish i could upload photos :(

 
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I love what you're doing, extra use out of otherwise "wasted" materials.
I'm wondering if it would make a good vinegar.
You could add creeping charlie to cut the sweet taste, give a tonic effect and add complexity.
Maybe consider lacto fermenting some of it, or adding a chinese yeast ball that comes with its own fungus.
The lacto ferment could add tartness/fizyness, and lower sweetness.
Chinese style yeast supposedly can produce a 20% alcohol content without distillation.
 
jordan barton
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so after about 4 hours of pressing. I became much quicker towards the end. i pressed about 3 cups in about 20 minutes.


so i came to the conclusion. Basically most of the juice on these stalks were in the bottom half of the stalks. The more i went up the stalk, less came out. This meant anything under 1/2 inch was not worth the time, with the process i am doing.

I made it to about 3 litres and 1 cup. It might be slightly more.

I pressed the juice and than strained it through a folded up cheese cloth.  

My next step is to pasteurize it. as this is my first time and i want it to work well.  I have some yeast here which i will try. If it doesn't work out. I will try adding apple cider vinegar to it. and than hope it turns into vinegar as a last resort.

Based on the little bit of information i can find online about this. It appears nothing was really added to it. It has been made with sprouted corn which is than cooked for 8-24 hours. Hmm much different than what i am doing. I guess it is an experiment!!

Edited to add

I found this resource, Femented cereals a global perspective.
It showed some suggestions for plants to add to the tesguino.


 
jordan barton
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William Bronson wrote:I love what you're doing, extra use out of otherwise "wasted" materials.
I'm wondering if it would make a good vinegar.
You could add creeping charlie to cut the sweet taste, give a tonic effect and add complexity.
Maybe consider lacto fermenting some of it, or adding a chinese yeast ball that comes with its own fungus.
The lacto ferment could add tartness/fizyness, and lower sweetness.
Chinese style yeast supposedly can produce a 20% alcohol content without distillation.



yea most of the plant has been used. it was even feeding the rats haha!.

The leaves which I took off in order to press the stalks. The leaves went to the goats.

The press stalks went back to the patch i grew the corn in as mulch.


I am going to have more to harvest in the next week or so. So i will take your suggestions into consideration william.
 
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so the pressings are now aging. They have been in the airlock bottle for about 2 weeks now. I tried some of it at 1 week and it was not very tasty.
I did some reading on Home Brew talk and it seems its normal to wait at least 3 weeks for the yeast to do its thing.

I am looking forward to trying it out. maybe another 2 weeks still before i attempt the brew.
IMG_0643.JPG
Tesguino. About two weeks old. The airlock stopped burping. Yeast has started to settle to the bottom of the bottle
Tesguino. About two weeks old. The airlock stopped burping. Yeast has started to settle to the bottom of the bottle
 
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Alright after about 4 weeks of it being in the fermentation Jug. I have racked it into 750ml pop tops.

I tasted some of it and to be honest it is a new taste to me. It somewhat reminds me of pineapple juice. It had some unfermentable sugars in it. So it is still sweet and with a hint of acidity. It is pleasant and i imagine it will improve over time!

Heres to trying something new!
IMG_0653.JPG
Recently racked tesguino! About 4 - 750ml pop top bottles
Recently racked tesguino! About 4 - 750ml pop top bottles
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