at the risk of heightened levity, I think we even need a new way to distinguish mongrel grog made from a mix of different dry medium grinds that have been aggregated, if not purposefully then by just chucking end bits of bags into a single jar, a spoon of this here, a spoon of that there, until you have enough to make a good bunch of shells vs usual mongrel grog made from frozen and thawed freezer makas that is made up of a variety of different medium grinds (the more the merrier, IMO).
I propose dry mongrel grog for grog made from more than 3 types of dry medium grind (with 2 or 3 it's still a blend and not mongrel, IMO) and wet mongrel for mongrel grog from the freezer, because in the former it's dry when it goes in the strainer bag and in the latter it is wet from thawing before it goes in the bag. In fact, that sogginess means more yield - when I do my first batch of wet mongrel I use 1/2 gal of hot water but it yields 1/2 gal plus at least an extra cup, which I drink right away, or even up to 2 cups. This is freebie grog or manna grog because it literally falls from heaven right into your shell. I would also stipulate that unless otherwise specified or indicated that "mongrel grog" is assumed to be made from thawed freezer makas that is made up of 4 or more different types of kava.
Finally, just on a side note, we had extra strong mongrel over the holiday weekend and after I did my usual 6 washes my wife pushed it to 9. AFAIK that is a record. She loved 9th wash and wouldn't share but let me have some 8th wash and it was pretty good.
Also, flakes made from later washes are very interesting indeed.
