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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Milk-Mead (a spin on koumiss) instruction, recipe & info

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Old 01-20-2013, 11:41 PM   #11
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Before racking to secondary:
image-1535509780.jpg



After transfer:
image-1446129783.jpg

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....

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Old 01-21-2013, 12:43 AM   #12
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So gross looking but I have to say it is interesting. I don't care for milk so making this isn't necessarily in my future. Thanks for letting me live vicariously through the pics of this gross looking but interesting mead.

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Old 01-21-2013, 03:17 AM   #13
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It glows?
image-1198260746.jpg

An interesting side note.

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Old 01-21-2013, 03:19 AM   #14
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Even more interesting than before...

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Old 01-21-2013, 12:46 PM   #15
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Ok now I'm interested. I think I have to try this now. I want to see some final pictures and to hear honestly how it taste but I think I am going to do this next. Love the pics - keep them and the updates coming. What do expect your final ABV to be ?

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Old 01-21-2013, 04:20 PM   #16
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Quote:
Originally Posted by kevinstan View Post
Ok now I'm interested. I think I have to try this now. I want to see some final pictures and to hear honestly how it taste but I think I am going to do this next. Love the pics - keep them and the updates coming. What do expect your final ABV to be ?
According to the recipe i used, my ABV should be 9-10%

i don't really have any way to tell though, as i don't think that any gravity reading taken from the must would lead to an accurate final gravity as the milk would seem to throw it all off, since all the whey and curds fall out and don't contribute to alcohol.... i think?
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Old 01-25-2013, 01:29 AM   #17
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This definitely has potential to be the next 1 gallon experiment

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Old 01-25-2013, 01:06 PM   #18
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Should consider adding 4 thinly sliced oranges plus 2 thinly sliced lemon per gallon. Adds a bit of citrus appeal. Can also make a chocolate milk wine by adding 4 sliced lemons per gallon along with 6-8 ounces of a high cacoa content dark chocolate bar--you can melt it and stir it into the milk or grate it. I prefer to melt it. The chocolate version reminds me of a malted milk ball. I had initially made Milk Liqueur from this blog - http://m.gizmodo.com/5869688/how-to-...ered/gallery/1 - and adapted the wine recipe you shared with bits from the liqueur recipe.

...Sara

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Old 01-25-2013, 10:20 PM   #19
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Having trouble getting this one to clarify. It transfered to secondary 6 days ago, 4 days ago i added 1/8 tsp gelatin finings. last night i put it in the fridge. any suggestions?

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Old 01-25-2013, 10:58 PM   #20
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Quote:
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Having trouble getting this one to clarify. It transfered to secondary 6 days ago, 4 days ago i added 1/8 tsp gelatin finings. last night i put it in the fridge. any suggestions?
Did you rack off just the clear liquid that typically forms in the middle? Or did you even have a clear layer?
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