Milk-Mead (a spin on koumiss) instruction, recipe & info - Page 3 - 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 01-27-2013, 12:37 PM   #21
gayleygoo
Recipes 
 
Jan 2013
Ireland
Posts: 26
Liked 1 Times on 1 Posts


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

 
Reply With Quote
Old 01-27-2013, 03:00 PM   #22
saramc
Recipes 
 
Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 169 Times on 153 Posts


Quote:
Originally Posted by gayleygoo View Post

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?
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.
__________________
Motto: quel che sara sara

 
Reply With Quote
Old 01-28-2013, 01:46 PM   #23
Jnco_hippie
Recipes 
 
Nov 2012
Amarillo, Texas
Posts: 109
Liked 13 Times on 9 Posts


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.

 
Reply With Quote
Old 02-02-2013, 06:34 AM   #24
Jnco_hippie
Recipes 
 
Nov 2012
Amarillo, Texas
Posts: 109
Liked 13 Times on 9 Posts


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.

 
Reply With Quote
Old 02-02-2013, 05:40 PM   #25
numr17
Recipes 
 
Dec 2012
Posts: 13
Liked 2 Times on 2 Posts


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?

 
Reply With Quote
Old 02-03-2013, 03:29 PM   #26
Jnco_hippie
Recipes 
 
Nov 2012
Amarillo, Texas
Posts: 109
Liked 13 Times on 9 Posts


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!

 
Reply With Quote
Old 02-03-2013, 03:44 PM   #27
LBussy
HBT_SUPPORTER.png
 
LBussy's Avatar
Recipes 
 
Jan 2013
Kansas City, Missouri
Posts: 1,388
Liked 315 Times on 242 Posts


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.
__________________
Lee Bussy
Bad decisions make good stories.

 
Reply With Quote
Old 02-12-2013, 06:10 AM   #28
Sharkman20
Recipes 
 
Apr 2011
Sacramento, CA
Posts: 222
Liked 11 Times on 9 Posts


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

 
Reply With Quote
Old 02-13-2013, 02:02 PM   #29
Jnco_hippie
Recipes 
 
Nov 2012
Amarillo, Texas
Posts: 109
Liked 13 Times on 9 Posts


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.

 
Reply With Quote
Old 02-18-2013, 02:05 AM   #30
HopHeaven
Recipes 
 
Jun 2012
Newark, NJ
Posts: 183
Liked 11 Times on 9 Posts


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
__________________
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

 
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