Steven Harris wrote:it does not matter if they potato is low in enzymes, you can buy them pretty cheaply and add them into your mash and it will convert the starch to simple sugars that the yeast will eat. MALTED barley also has a great deal of enzymes in it to do the same thing. That's how beer is made. Barley has 10x the enzymes it needs to convert itself into sugar for the yeast.
allen lumley wrote:Tyler Miller : It has always been my understanding that most of the Polish and Russian Vodkas came from Potato's, I have not looked into the lack of
enzymes but it certainly appears that this problem has been solved in the past !
Corn (maize) has often been the premier crop anywhere it could be made to grow because at the cellular level it produces 4 sugars for every 3 sugars
all other grass plants can produce ! hope this helps and is timely ! Big AL
Mat Smith wrote:If you want to improve conversion of the spuds (conversion of starch to sugar, and therefore sugar to alcohol) you want to add a grain with a diastatic power as high as you can get.
American 6 row barley is the best, and if you can't find out what it's diastatic power is then the general rule of thumb is to go for the lightest colour available (more heat = darker colour = less enzymes).
You could make yourself some mighty strong hooch. (For running engines of course.....)