Kenro Nishimura et al, has shown that it is possible to produce
ethanol without cooking the grain thus saving 10%. See:
Japan Agricultural Research Quarterly Vol 33 No 1, Jan 1999.
'Production of Shochu Spirit from Crushed Rice by Non-Cooking
Fermentation'.
http://ss.jircas.affrc.go.jp/engpage/j
Slightly off topic, but no doubt there are many out there in 'Sorghum
Country' making ethanol fuel that might know the answer.
I have seen several mentions of a US homemade beer in the ginger ale
category, where sorhum seed was added. Does anyone know the recipe?
e.g.
http://kentuckyexplorer.com
