I'm boiling up my first ever batch of self-prepared tigers.

I know they're best if left to ferment for a few days. My question is should I keep them refrigerated during this process or is it not important?

I know birdseed gets nasty as cr@p when left unrefrigerated.

Fermenting will go quicker at room temperature.
I would add something in addition for yeast to eat.
Table Sugar works well.

Thanks DT.

Ben - soak for 12-24 hours, boil and leave in the juice at room temperature. Any time after they cool they are good. I use the same bucket with 10lb of tigers for a whole summer.

I dunno ....... maybe ask Sigfreid and Roy......

Excellent, thanks Keith. Yeah I was hoping to use them tomorrow, didn't know about the fermenting thing until a couple of hours ago. I now have more confidence in using them right away tomorrow. I did soak them for almost 24hrs. pre-boil.

Haha DCM, you got the obligatory tiger nut joke in early, didn't even give Chad or Brian a chance.

If you really want a nice fruity fermentation, go get a Belgium beer that has been bottle fermented. drink 9/10 of it. Poor the rest of it with nuts after it cools. Add some sugar.

I prefer to control what yeast is introduced. You can always get unlucky and get a lactic acid bacteria win the yeast/bacteria battle. Stinky.

i use molasses after i finish boiling to speed up the process.

Thanks Scott, don't have any on hand but will do that next time.

I always considered the most difficult aspect of preparing Tiger Nuts to be keeping the tiger still.





... It's never too late...

Trying to cut the tigers nuts off is the hard part lol

i got a bottle of pure tiger nut extract. i need to use it.

also ben tiger nuts take flavor really well, iv got a jar with some soaking in vanilla butternut, rick used 3 this past weekend and after being in the water all night, they still had smell of the vbn.

I had some giant black nuts that I let sit in brown sugar for about a week.

No comment lol