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Salivary malting




           Hello:

                Is anyone out there familiar with using saliva to convert
the sugar in grains into grape sugar? How much saliva to how much grain, and
how long does it need to "malt"? How do you treat the resulting wort. . .
should the saliva be replaced with water before the yeast is added? How do
you break the way this brew was made to others?
                 
                 -Donahue