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-   -   Milk-Mead (a spin on koumiss) instruction, recipe & info (http://www.homebrewtalk.com/f30/milk-mead-spin-koumiss-instruction-recipe-info-381045/)

saramc 01-13-2013 11:47 AM

2 Attachment(s)

I made a milk liqueur by combining full fat milk with vodka and citrus, even melted a quality chocolate in another. Awesome stuff, even the strained cheese was used. Just google milk liqueur and there you are.

Attachment 94105



Attachment 94106


saramc 01-13-2013 11:47 AM

2 Attachment(s)

I made a milk liqueur by combining full fat milk with vodka and citrus, even melted a quality chocolate in another. Awesome stuff, even the strained cheese was used. Just google milk liqueur and there you are.

Attachment 94105



Attachment 94106


Jnco_hippie 01-15-2013 01:46 AM

1 Attachment(s)
Attachment 94431

24 hours in. I didn't follow my own advice on the airlock.

It already tastes wonderful.

Because of the smoothness imparted by the milk, you can drink this mead within weeks or months of bottling.

Jnco_hippie 01-19-2013 04:49 PM

1 Attachment(s)

7 days into fermentation:

Attachment 95309

It has already begun to separate and clarify. The airlock is still bubbling about twice a minute.

I can't wait to get at that top layer of cheese. We're going to press it just a bit to remove a small amount of moisture, then wrap it in thin dried pork, let it set about a week and have it with ritz crackers!


Jnco_hippie 01-21-2013 12:41 AM

2 Attachment(s)

Before racking to secondary:
Attachment 95602



After transfer:
Attachment 95603

Photos taken about 30 min apart.


Did not have such great luck on the curd. No biggie, as it tasted a bit strange anyway. Strained all yeast and bottom curd through cheesecloth. It tasted better than top curd. We'll see what happens after adding season, spice and meat wrap. Maybe good, maybe bad... A cheese maker I am not.

Mead is good though. I will secondary for a week or so, then cold crash for about 5 days.

After that, it's bottle and wait....


Jnco_hippie 01-21-2013 12:41 AM

2 Attachment(s)

Before racking to secondary:
Attachment 95602



After transfer:
Attachment 95603

Photos taken about 30 min apart.


Did not have such great luck on the curd. No biggie, as it tasted a bit strange anyway. Strained all yeast and bottom curd through cheesecloth. It tasted better than top curd. We'll see what happens after adding season, spice and meat wrap. Maybe good, maybe bad... A cheese maker I am not.

Mead is good though. I will secondary for a week or so, then cold crash for about 5 days.

After that, it's bottle and wait....


Jnco_hippie 01-21-2013 04:17 AM

1 Attachment(s)

It glows?
Attachment 95660

An interesting side note.


HopHeaven 02-18-2013 11:18 PM

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Yeah the mon. Yeast can do that when its stressed or doesn't have all the right nutrients so I added some yeast energizer as well as nutrient and will probably do a 2nd nutrient addition on the 3rd day.

Attachment 102226

This is what it's looking like after 24 hours after some agitation. I put the foil on for the first 24 hours but the curds didnt come up. Smells like honey right now with a hint of alcohol and milk. Airlock is bubbling away. My roommates are a bit grossed out but I told them to be patient. In order to stop any roommate squabbles, I have since moved this into a closet haha


HopHeaven 02-23-2013 08:44 PM

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After 5 days this is what we have. Unlike OP, all of my curds minus a few are at the bottom. The color is highlighter yellow, smells very strong and green but slightly sweet. I'll be racking it tonight off the curds

Edit: forgot the picture


Attachment 103349


HopHeaven 02-27-2013 12:24 AM

1 Attachment(s)

Wow. After 3 days in the secondary it's clearing up really nicely.

Attachment 104012

Don't mind the two pieces of curd that snuck in



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