Tiswin (Traditional Pueblo Fall Harvest Corn Drink)

Tiswin is often made this time of year back home
one the traditional fall foods of Native Americans... so here's the how too

5 lbs dried white corn
2 gallons water
1 1/2 c brown sugar
2 dried orange peels
3 cinnamon sticks
1 t ground cloves

Oven-roast corn at 300 degrees until light brown, stirring frequently. Grind
coarsely in food chopper or in small quantities in blender. Wash (using several
rinses, clean water each time), and discard hulls.
Put in crock and stir in water and other ingredients. Cover and let sit in a farely
warm place for five or six days or until fermented. Strain through cheesecloth
and serve.

reply to post by GrandpaDave


I have been making beer/wine/cider for a long time..

This is an interesting recipe. Can you describe the taste a little?

Have you ever tried this with a yeast addition or do you rely 100% on natural strains?

I've got a few free fermenters, I might give this guy a shot. =]

Originally posted by TinkerHaus
reply to post by GrandpaDave

 

I have been making beer/wine/cider for a long time..

This is an interesting recipe. Can you describe the taste a little?

Have you ever tried this with a yeast addition or do you rely 100% on natural strains?

I've got a few free fermenters, I might give this guy a shot. =]

Sorry Had to split after I posted this...
after it ferments for a while it has a kind of nutty taste... not at all like beer...
we don't add yeast... but I'm sure you could... this aging fermenting process is mostly to give it time to let the flavors blend