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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > milk & honey ferment with champagne and kefir grain (scoby)
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Old 07-07-2014, 06:16 AM   #11
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Originally Posted by Jnco_hippie View Post
Its a kefir yogurt curd on top of the mead. I stirred it and tasted yesterday. Tastes good, but not very alcoholic. I will let it continue to ferment and try it every few days.

I have not decided whether or not I will rack out the mead and secondary it alone or just let the whole mess ferment together for a week or so.

If it did not break I was going to leave it all together, however as you can see it has seperated.
The liquid on bottom is whey. This is what all milk kefir will look like if left to ferment for about a week at room temp.
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