Whatcha got?

[BrianSoddingBoru4]

Is it a salt thing?

Boru

Amount of salt relative to the paucity of sugar.  One-two punch, really.  Ideally, you want un-amended sweet corn flour in an emulsion, and then two inches of water on top of it.

I use a local variety called Bloody Butcher.  The guy mills it and errything.  It isn't as sweet as hybrid f1, so the final abv suffers.  With hydrid f1, you can toast bacardi like a weak wine.

Ta. I know most canned veg is insanely high in sodium, I figured that had something to do with it.

Boru