I did some more reading, plus I have an idea. The way to substitute out yeast is to "malt" the grain. This process may also create the enzymes to break the grain down to sugars as well. We normally malt the barley, to substitute for yeast. The malting process opens the grain, creates new material in the form of roots and leaf.
My idea. Malt corn, make 2 batches. One, batch with malted corn, yeast, and sugar. The other, the same sans the sugar. I'll experiment with the yeast later.
That sounds interesting and most likely is how they did it for real in the old days. I think you’re onto something there since you’re skilled in all the other areas. I’m too lazy for that :-)
I start with asking myself, how did an average caveman figure this shit out? And suddenly the rabbit hole appears.
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