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SpiderShoeCult@sopuli.xyz ⁨2⁩ ⁨days⁩ ago

Not sure about the how, but it appears that in Germany they make some sort of spirit out of them. So they can be fermented at least.

If you usually ferment beer I’d try and substitute some (boiled or baked and mashed) for part of the grain. Just remember that they’re like 18% carbs or so, so you’ll need quite a lot. And don’t forget the rice hulls, to prevent a stuck mash.

Wikipedia also says that when they’re stored, inulin converts into fructose, so if you have some lying around from last season maybe try those first.

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benjhm@sopuli.xyz ⁨2⁩ ⁨days⁩ ago
Thanks for the tips. Indeed i noticed they become gradually more digestible (inulin->frutcose) as spring approaches, but then you can’t store them - they grow…

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alzymologist@sopuli.xyz ⁨2⁩ ⁨days⁩ ago
In my childhood, we had these kinds of root vegetables sliced and caved in on one end, and a spoonful of honey was placed on top and in the cavity. Somehow this sped up conversion to overnight, and it was a treat. I guess, similar process could be used to convert them for brewing.

Although the whole idea sounds a bit like potato for vodka. Nothing wrong with that too, but the flavor might me less than interesting in the end. Worth trying I guess. I wish I had some of those now, not unripe ones from the store.

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