[Sca-cooks] Kumiss

[Philip & Susan Troy]

Terry Decker wrote:


> As a milk based beverage, I would suspect there was a concentration of
> lactic acid in the kumiss and there may be some interesting enzymes as well.
>
> If there is a fermentation, it is probably being fed by a breakdown of the
> fat in the meat, but I don't recall any chemical process which would produce
> that effect.
>
> Bear

<shrugs eloquently>

I don't know, except that it does apparently occur, and according to the
  available brewing folklore, as well as some personal observation, it
works in non-milk-based beverages as well.

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98