I’m trying to recreate as close as I can get to ancient Chicha. For corn I have frozen purple corn, dried purple corn, malted yellow corn, and dextrose. For other fermentables I have available are brewers malt, Carapils malt, malted quinoa, and molle (Peruvian Peppercorn). For a fruit adjunct I am thinking of using Prickly Pear. Do you have any suggestions for any other fruit adjuncts in addition to or a replacement for this? Do you think it would be necessary to get any pre-gelatinized flake corn?