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Old 12-05-2007, 06:23 AM   #1
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Default Milk Wine.

I bought a book a while back. "The Alaskan Bootlegger's Bible" and it contained an interesting recipie. Milk Wine. It has several different ways to make it, and an amusing story about where the author learned about the wine. So I had to try it. It's been going for about a week now, and has separated into a cottage cheese looking kind of stuff and a whiteish looking liquid. I poured the stuff into a collander lined with cheesecloth like the instructions said and now have a bowl of alchohol smelling cottage cheese and about 3quarts of an interesting smelling "wine" substance. I would have thought it would smell kinda bad but it doesn't. It actually smells kinda good. I'm not quite brave enough to try any of it but I'm trying to get my cats to eat the cheesy looking stuff. It's supposed to be high in alchohol content so if they eat it it might be funny. but currently they aren't eating it So anyway, Has anyone else tried making this stuff? Or had a sample from somewhere?

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Old 12-05-2007, 01:56 PM   #2
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There's a fine line between Milk wine and kefir. I haven't had a milk wine, but I did sample an Israeli wine made from whey. If it smells good, have a swig and let us know. Someone somewhere drank that bubbly barley gruel for the first time.

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Old 12-05-2007, 01:57 PM   #3
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Holy hell, that sounds like just about the last thing I'd ever want to try.

Then again, I do like me some homemade egg nog...

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Old 12-05-2007, 04:14 PM   #4
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That was the first brewing book I ever bought. I was 17 and my friends and I made moonshine using it's guidance.

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Old 12-05-2007, 06:35 PM   #5
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Quote:
Originally Posted by Evan!
Holy hell, that sounds like just about the last thing I'd ever want to try.


Thats why I had to try it. It doesn't sound like anything that could possibly be good. It smells kinda good after a little more than a week. I've got a friend willing to try it. I'm still kinda scared of it. but I had to try making it.
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Old 12-05-2007, 06:57 PM   #6
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Quote:
Originally Posted by Evan!
Holy hell, that sounds like just about the last thing I'd ever want to try.

Then again, I do like me some homemade egg nog...
http://www.homebrewtalk.com/showpost...02&postcount=1
http://www.homebrewtalk.com/showthread.php?t=43815

This is actually one of the less disgusting things posted.
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Old 12-05-2007, 07:07 PM   #7
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Whatever, dude...I'm a jenkem connoisseur. The 06 vintage was excellent!

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Old 12-05-2007, 07:40 PM   #8
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Default How bad can it really be?

It seems to me that the first guy to eat bleu/blue cheese, with plainly visible turquoise mold growing actively through the whole thing, had more at stake than you do, go for it!

( I'd try to get one of my redneck "y'all check this out" type of friends over to go first too.)

Matt

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Old 12-05-2007, 07:56 PM   #9
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Post the recipe. I make cheese and I would be willing to try it.

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Old 12-06-2007, 05:22 AM   #10
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I used the easiest recipe in the book.

2 Qt Commercial Lactose-free milk
2 lb Cane Sugar, Corn Syrup or Honey
2 Qt Water
1 pkt Champagne yeast for high alcohol, but even bakers yeast works

Dissolve sugar in boiling water and let cool to room temperature and then add milk, It's important to let it cool to not scald the milk. Ferment at 70ish degrees for about a week. after that your milk wine will separate into 3 distinct layers Curd, Whey, and a fine yogurt like layer.
Rack the wine by straining it through a cheesecloth lined collander. put the liquid into a secondary and proceed like other wines racking as nessasary.

This process will yeild about one quart per gallon of cottage cheese curds when you strain it. it is wholesome, good for you, but will hammer you into the ground like a tent peg because it it high in alcohol content. if you don't want to go on a cheese bender rinse it and strain it through cheesecloth to remove the kick.

thats pretty much the recipe I used. I used 2% Lactaid milk and it didn't separate right. I had everything on the bottom with nothing but the whey on top. I would have pitched it all but it smelled too good to throw away. Still not sure If I am going to be brave enough to try it first.

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