Introduction
Umqombothi, or African beer, is a traditional South African beverage made from maize (corn) and sorghum. It has been brewed for centuries by the Xhosa people of South Africa’s Eastern Cape Province. The brewing process can take up to three days, but with some patience and dedication you can make your own umqombothi at home in just three days! Here is a step-by-step guide on how to make umqombothi in three days.
Day One: Prepare Your Ingredients
The first day will be dedicated to preparing your ingredients. You will need 4 kilograms of maize meal, 1 kilogram of sorghum grains, 10 litres of water and 2 tablespoons of yeast. To prepare the maize meal for brewing: soak it overnight in cold water; drain off the excess liquid; then mash it until it forms a thick paste. For the sorghum grains: dehusk them if necessary; rinse them thoroughly; then boil them in 3 litres of water until they are soft enough to break apart easily when pressed between two fingers. Once these steps are done set aside both mixtures for use on Day Three.
Day Two: Create Your Wort
On Day Two you will create your wort – this is what creates the alcohol during fermentation later on! Begin by heating 7 litres of water over medium heat until it reaches 65°C/149°F (this should take around 15 minutes). Then add half a litre at a time into the mashed maize meal while stirring continuously with an oar or wooden spoon as you go – this helps prevent lumps forming in your mixture! Continue adding more hot water and stirring until all 7 litres have been used up and you have created a smooth porridge like consistency that resembles yoghurt or custard cream consistency. Now add 500g each of sugar & honey into the mix before turning off heat & allowing your wort to cool down completely (should take about 6 hours).
Day Three: Fermentation
On Day Three its time for fermentation! Start by transferring cooled wort from day two into large fermenter bucket & leaving space at top so airlock can fit snugly onto lid when added later on along with other ingredients which include boiled sorghum grain mixture from day one plus remaining 2 tablespoons yeast & 50ml malt extract syrup if available – all mixed together using clean hands after rinsing under running tap beforehand . Lastly cover fermenter bucket securely using lid containing airlock filled halfway through warm saltwater solution before setting aside somewhere dark dry place away from direct sunlight where temperature remains steady between 18 °C / 64 °F 24 °C / 75 °F throughout next 48 hours approximately . After that point strain out solids using fine mesh sieve lined cheesecloth , discard solids pour clarified liquid back into original container seal tightly store refrigerator cool temperatures stop further development adjust taste accordingly adding small amounts either sugar honey according personal preference serve chilled enjoy refreshment !
