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Old 02-24-2013, 03:38 PM   #41
HopHeaven
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Jun 2012
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Quote:
Originally Posted by LBussy View Post
You say you make cheese ... any feel for how that curd went, how it's firmed up ... yadda yadda?
I think it went well. It was pretty easy to get out of the jug, the yeast cake was pretty compact so the curds pretty much poured out. As for firmness, I would say it has the firmness and texture of a ricotta that you havent let drain long enough. It tasted like the mead so it was a bit young tasting but it had a nice creamy cheese taste at the very end. I have the curds sitting in my fridge right now, hoping to think of something good to do with them soon


On a racking note, with the curds and the yeast cake, obviously I have lost some volume as you can tell by the picture. Im a little nervous with all this head space as I wont be able to bottle this for two weeks. Hoping any off gassing replaces some of that O2 with C02. Next time, I think I'd rack into one half gallon growler and fill it all the way up.

Cant wait for this to be done! It looks crazy
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Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

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Old 02-27-2013, 12:24 AM   #42
HopHeaven
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Jun 2012
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Wow. After 3 days in the secondary it's clearing up really nicely.

Click image for larger version

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

 
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Old 02-27-2013, 06:21 AM   #43
Leadgolem
 
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I'm not sure if this was brilliant or insane. I'll have to do a little more research into the chemistry involved, but I'll probably give something like this a try with the leftover whey the next time I make cheese.
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Old 02-27-2013, 07:36 AM   #44
Jnco_hippie
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Nov 2012
Amarillo, Texas
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I still cant get over how this stuff clears. It starts out looking like rotten milk, then ends up like any other mead in 30 days.

Im saving my last bottle for the wedding august 31st.

We now have a red currant mead 2 weeks in primary. Hoping it will be ready for the wedding also.

Let us know about your taste test on the koumiss mead. I know you stole a sample during transfer

 
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Old 02-27-2013, 07:50 AM   #45
bigbeergeek
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Sep 2008
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Standing by for tasting notes and some photos of the final product.
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Old 02-27-2013, 11:50 AM   #46
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Milk, chocolate milk, STRAWBERRY milk ... the possibilities are endless.

Trying this one probably this coming weekend.

As a wop I'd like to try my hand at making mozzarella too - which should be complimentary, but I think one new thing at a time is probably enough.
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Old 02-27-2013, 11:52 AM   #47
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HopHeaven, what yeast did you end up using? I thought from your comments the Montrachet but not sure.
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Old 02-27-2013, 03:36 PM   #48
HopHeaven
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Quote:
Originally Posted by LBussy
HopHeaven, what yeast did you end up using? I thought from your comments the Montrachet but not sure.
Yup that's correct. I followed the recipe exactly except for using Montrachet yeast, energizer at pitching and a second helping of nutrient at day 2.

Can't believe that I pitched this 9 days ago and it's so clear. I'll be away for 9 days so I will be waiting to bottle but will post finished pictures and taste notes then. I'm so interested in how this tastes and I love the idea of adding chocolate or strawberry.
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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

 
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Old 02-27-2013, 03:38 PM   #49
HopHeaven
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Jun 2012
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Quote:
Originally Posted by LBussy

As a wop I'd like to try my hand at making mozzarella too - which should be complimentary, but I think one new thing at a time is probably enough.
Go for it! It's not that difficult and it's so rewarding. Just make sure you have good milk as fresh as possible
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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

 
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Old 02-27-2013, 04:01 PM   #50
Spinrathen
 
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Think I'll try this one this weekend. Would love to hear any curd recipe success stories!
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