Milk-Mead (a spin on koumiss) instruction, recipe & info - Page 2 - Home Brew Forums
Register Now For Free!

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

Reply
 
Thread Tools
Old 01-21-2013, 12:41 AM   #11
Jnco_hippie
Recipes 
 
Nov 2012
Amarillo, Texas
Posts: 109
Liked 13 Times on 9 Posts


Before racking to secondary:
Click image for larger version

Name:	image-1535509780.jpg
Views:	564
Size:	39.3 KB
ID:	95602



After transfer:
Click image for larger version

Name:	image-1446129783.jpg
Views:	1480
Size:	40.8 KB
ID:	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....

 
Reply With Quote
Old 01-21-2013, 01:43 AM   #12
brewingmeister
Recipes 
 
Apr 2009
middle of nowhere
Posts: 1,910
Liked 183 Times on 136 Posts


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.
__________________
............Alright Brain, you don't like me, and I don't like you. But lets just do this, and I can get back to killing you with beer......~Homer

fuelish Likes This 
Reply With Quote
Old 01-21-2013, 04:17 AM   #13
Jnco_hippie
Recipes 
 
Nov 2012
Amarillo, Texas
Posts: 109
Liked 13 Times on 9 Posts


It glows?
Click image for larger version

Name:	image-1198260746.jpg
Views:	1457
Size:	23.3 KB
ID:	95660

An interesting side note.

2
People Like This 
Reply With Quote
Old 01-21-2013, 04:19 AM   #14
brewingmeister
Recipes 
 
Apr 2009
middle of nowhere
Posts: 1,910
Liked 183 Times on 136 Posts


Even more interesting than before...
__________________
............Alright Brain, you don't like me, and I don't like you. But lets just do this, and I can get back to killing you with beer......~Homer

 
Reply With Quote
Old 01-21-2013, 01:46 PM   #15
kevinstan
Recipes 
 
Oct 2012
Posts: 158
Liked 4 Times on 4 Posts


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 ?

 
Reply With Quote
Old 01-21-2013, 05:20 PM   #16
Jnco_hippie
Recipes 
 
Nov 2012
Amarillo, Texas
Posts: 109
Liked 13 Times on 9 Posts


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?

 
Reply With Quote
Old 01-25-2013, 02:29 AM   #17
TheBrewingMedic
 
TheBrewingMedic's Avatar
Recipes 
 
Dec 2011
Stanfordville, NY
Posts: 651
Liked 27 Times on 27 Posts


This definitely has potential to be the next 1 gallon experiment
__________________
Watch and Listen to your Mead....It will tell you when the next step is.

 
Reply With Quote
Old 01-25-2013, 02:06 PM   #18
saramc
Recipes 
 
Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 169 Times on 153 Posts


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
__________________
Motto: quel che sara sara

 
Reply With Quote
Old 01-25-2013, 11:20 PM   #19
Jnco_hippie
Recipes 
 
Nov 2012
Amarillo, Texas
Posts: 109
Liked 13 Times on 9 Posts


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?

 
Reply With Quote
Old 01-25-2013, 11:58 PM   #20
saramc
Recipes 
 
Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 169 Times on 153 Posts


Quote:
Originally Posted by Jnco_hippie View Post
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?
__________________
Motto: quel che sara sara

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Info about Wyeast 4632 Dry Mead Yeast Boerderij_Kabouter Mead Forum 30 06-22-2014 12:39 PM
Info with my recipe Beerzilla81 Recipes/Ingredients 2 12-27-2012 01:58 PM
Info with my first recipe Beerzilla81 Beginners Beer Brewing Forum 0 12-26-2012 06:43 PM
Mead Kit Instruction Specifics (pray for snow) WoodNeck Mead Forum 2 01-11-2011 08:20 PM


Forum Jump