kl.Gray Owl
Kava Enthusiast
I got some brewers Amylase via Midwest Homebrewing, this is an enzyme naturally present in spit which hydrolyzes starches to sugars, my idea is to simulate some of the biological properties of spit without having actual spit in the kava as that is a bit beyond my gross-out threshold. The Amylase is probably isolated from rennet or cow spit (so much better, eh?) or it could be of bacterial or yeast origin, but it is purified.
http://www.amazon.com/gp/product/B006O93SYQ/ref=oh_o00_s00_i00_details
In brewing, Amylase is used to sweeten wort or speed up the malting process. By rights, I "should" be testing this with a Vanuatu or Fiji kava, but I'm in the mood for something a bit milder, so I'm brewing up some HKC Micronized Mahakea, I'll try some Vanuatu next time.
62 g HKC Micronized Mahakea
3 g lecithin
1/2 tsp Amylase powder
700 ml coconut water
1 tsp is supposed to treat 5 gallons of wort, so that is probably way overkill, maybe it will come out sickly sweet, we shall see.
Update: It was a tad sweeter, but not overwhelming, and a bit milder tasting somehow, it was different, but at least as strong. I'm definitely going to try this with a stronger-tasting Vanuatu soon.
http://www.amazon.com/gp/product/B006O93SYQ/ref=oh_o00_s00_i00_details
In brewing, Amylase is used to sweeten wort or speed up the malting process. By rights, I "should" be testing this with a Vanuatu or Fiji kava, but I'm in the mood for something a bit milder, so I'm brewing up some HKC Micronized Mahakea, I'll try some Vanuatu next time.
62 g HKC Micronized Mahakea
3 g lecithin
1/2 tsp Amylase powder
700 ml coconut water
1 tsp is supposed to treat 5 gallons of wort, so that is probably way overkill, maybe it will come out sickly sweet, we shall see.
Update: It was a tad sweeter, but not overwhelming, and a bit milder tasting somehow, it was different, but at least as strong. I'm definitely going to try this with a stronger-tasting Vanuatu soon.