Richie_asg1
Junior Member
Just reading around I saw an 1842 recipe for poitin (pocheen?) which uses grain that has not been malted. I think therefore it would be all starch - so has little sugar left to ferment, - a similar situation to our spent grains. They seem to use an addition of an enzyme to break the starch down so it can be fermented. It may be possible to do this but what the flavour would be is up to guesswork :-? Doesn't matter to them as they distill it, but may be good for something, a low alcohol drink or addition to another brew.
