kl.Gray Owl
Kava Enthusiast
I've done it with small amounts of the Paradise honey lemon extract and I think that's probably going to be the best way to do it. I've been meaning to try the coconut oil method somebody described in another thread, basically just throw in some coconut oil when you are making a batch and the oil will absorb some of the kavalactones.
Saliva also contains amylase (ptyalin) which breaks down starch into simple sugars, this is how they make chicha beer in the Andes, which sounds thoroughly disgusting to me.
http://en.wikipedia.org/wiki/Chicha
I wondered if I could find a similar enzyme in molecular gastronomy in a purified form, it would be interesting to see how that changes the taste of the kava.
Amylase and Pectic Enzyme are available from places that sell brewing supplies. I think amylase will probably work better as pectic enzyme is more specific to pectin, which is present in fruit but unlikely to be present in kava root.
Saliva also contains amylase (ptyalin) which breaks down starch into simple sugars, this is how they make chicha beer in the Andes, which sounds thoroughly disgusting to me.
http://en.wikipedia.org/wiki/Chicha
I wondered if I could find a similar enzyme in molecular gastronomy in a purified form, it would be interesting to see how that changes the taste of the kava.
Amylase and Pectic Enzyme are available from places that sell brewing supplies. I think amylase will probably work better as pectic enzyme is more specific to pectin, which is present in fruit but unlikely to be present in kava root.
