I make cheese about once a week from my Jersey cow and was also looking for something to do with all the whey. Since we can only eat so much cheese and ricotta ourselves, I decided to look up making a fermented brew.
This is my recipe:
I ripened my whey overnight with the help of 1/2 cup of yogourt. Then I added 4 kg of sugar, 1 cup molasses, 2 kg raisins and champagne yeast and wine yeast. It started bubbling after a day and now I'm waiting for the results.
I'll keep you posted. It smells good so far!
I was to encouraged to experiment after making a successful batch of my grand-mother's wine from raisins, bananas, oranges and lemons. Really excellent!
I also just bottled a batch of dark ale and it turned out great.