gayleygoo

Recipes 

this looks both disgusting and amazing all at the same time, I may have to try it! if only I could have had it ready for Game of Thrones starting in March...

is it possible that lactose free semi skimmed milk would work? it seems to be all I can get here. there'd probably be more wastage from cheesy stuff wouldn't there?

those pics are fantastic, I love the glow in the dark mead

saramc

Recipes 

Yes, you can use that. You can also use lactose laden milk and if you can locate lactase (enzyme) add approximately 48000u per gallon of milk. Allow to rest for 12 hours before starting recipe. Though for many, sourcing commercial lactose free milk is simpler.

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Motto: quel che sara sara

Jnco_hippie

Recipes 

I was unable to find lactose free milk on the day I prepped for this batch. Walmart was out, only had low fat lactose free. That is what I used. So using semi skimmed, you would get less whey than I did.

Jnco_hippie

Recipes 

To anyone trying this recipe....

Double the honey! I am very pleased with my product, but am going to brew it again with 48 oz honey. The drink is wonderful, but lacks bold honey flavor.

Almost out of it. Gonna have to brew two batches this go around.

numr17

Recipes 

So I made a batch of this and and went to bottle it and it smells absolutely foul. Like a mix between rotten eggs and honey. I went ahead and bottled it, tossed em in the frig hoping after it chilled a bit the smell might go away. Anybody have any similar issues?

Jnco_hippie

Recipes 

Sounds like SO2 gas. I have not yet encountered that on any of my brews.

I would try degassing several times to see if it dissipates.

We drank a whole bottle of ours yesterday. It was wonderful!

LBussy

Recipes 

You know, I get tired of "inventing" something only to find it's been done. I suppose if it's fermentable, someone has done it.

I was reading The Alaskan Bootlegger's Bible and within that "interesting" book is a story about a priest in Alaska who made milk wine. The description was vague but kept me thinking about making it. Then I got the bright idea of "milk and honey" wine. I think I told my friend about it a couple weeks ago but we'd not yet made it.

My plan was to go with dried skim milk to avoid any fat, and to use lactase to convert the sugars. I was also going to go with some rennin to separate out the solids. The thinking was that starting out with less solids up front would promote a clear product. Using those products is also probably less expensive than buying that special milk. Use of dried milk will also allow me to use a more concentrated product, where with milk what you get is what you get.

Interesting post, thanks for sharing.

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Lee Bussy
Bad decisions make good stories.

Sharkman20

Recipes 

Odd but interesting... I'd definitely like to see the finished product. So what does it taste like?

Jnco_hippie

Recipes 

It taste like a light mead, with an unusual sweetness. Not high sweetness, just an unusual silky sweet.

The one I put in the fridge is clear as a bell. Very light gold.

Great stuff. No need to wait months to drink it. Its good to go days after bottling.

HopHeaven

Recipes 

Picked up the supplies for this today. 2 wits of water is currently boiling. Got 2 qts of organic lactose free skim milk. A little nervous about it being ultra pasteurized as I know this doesn't work for the cheese I make but I think it should be fine. Also using Montrachet yeast and some energizer. Will post pics and progress along the way

Edit: also used 1.5 lbs of honey to boost the abv a bit

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Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

Future: Strawberry/ Raspberry Cider , Apple Ginger Cider