Milk Wine. - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Milk Wine.

Reply
 
Thread Tools
Old 12-05-2007, 07:23 AM   #1
ATD
Recipes 
 
Apr 2007
Posts: 16
Liked 1 Times on 1 Posts



I bought a book a while back. "The Alaskan Bootlegger's Bible" and it contained an interesting recipie. Milk Wine. It has several different ways to make it, and an amusing story about where the author learned about the wine. So I had to try it. It's been going for about a week now, and has separated into a cottage cheese looking kind of stuff and a whiteish looking liquid. I poured the stuff into a collander lined with cheesecloth like the instructions said and now have a bowl of alchohol smelling cottage cheese and about 3quarts of an interesting smelling "wine" substance. I would have thought it would smell kinda bad but it doesn't. It actually smells kinda good. I'm not quite brave enough to try any of it but I'm trying to get my cats to eat the cheesy looking stuff. It's supposed to be high in alchohol content so if they eat it it might be funny. but currently they aren't eating it So anyway, Has anyone else tried making this stuff? Or had a sample from somewhere?

 
Reply With Quote
Old 12-05-2007, 02:56 PM   #2
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


There's a fine line between Milk wine and kefir. I haven't had a milk wine, but I did sample an Israeli wine made from whey. If it smells good, have a swig and let us know. Someone somewhere drank that bubbly barley gruel for the first time.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 12-05-2007, 02:57 PM   #3
Evan!
 
Evan!'s Avatar
Recipes 
 
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 87 Times on 72 Posts


Holy hell, that sounds like just about the last thing I'd ever want to try.

Then again, I do like me some homemade egg nog...
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
Reply With Quote
Old 12-05-2007, 05:14 PM   #4
Ó Flannagáin
Registered User
Recipes 
 
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 29 Times on 21 Posts


That was the first brewing book I ever bought. I was 17 and my friends and I made moonshine using it's guidance.

 
Reply With Quote
Old 12-05-2007, 07:35 PM   #5
ATD
Recipes 
 
Apr 2007
Posts: 16
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Evan!
Holy hell, that sounds like just about the last thing I'd ever want to try.


Thats why I had to try it. It doesn't sound like anything that could possibly be good. It smells kinda good after a little more than a week. I've got a friend willing to try it. I'm still kinda scared of it. but I had to try making it.

 
Reply With Quote
Old 12-05-2007, 07:57 PM   #6
Cheesefood
Recipes 
 
Jul 2005
Poo-Poo Land
Posts: 6,748
Liked 41 Times on 29 Posts


Quote:
Originally Posted by Evan!
Holy hell, that sounds like just about the last thing I'd ever want to try.

Then again, I do like me some homemade egg nog...
http://www.homebrewtalk.com/showpost...02&postcount=1
http://www.homebrewtalk.com/showthread.php?t=43815

This is actually one of the less disgusting things posted.
__________________
Past Winners: Caramel Cream Ale #1, Hoegaarden Clone, Boom-Boom Vanilla Ale, Lazy Monk Abbey Style, Amarillo Cream Ale. (AG),

Buy a shirt now!!! Please! Did I help you? Buya shirt!
Cool Shirts.



 
Reply With Quote
Old 12-05-2007, 08:07 PM   #7
Evan!
 
Evan!'s Avatar
Recipes 
 
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 87 Times on 72 Posts


Whatever, dude...I'm a jenkem connoisseur. The 06 vintage was excellent!
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
Reply With Quote
Old 12-05-2007, 08:40 PM   #8
DUCCCC
Recipes 
 
Oct 2007
Posts: 1,619
Liked 42 Times on 42 Posts


It seems to me that the first guy to eat bleu/blue cheese, with plainly visible turquoise mold growing actively through the whole thing, had more at stake than you do, go for it!

( I'd try to get one of my redneck "y'all check this out" type of friends over to go first too.)

Matt

 
Reply With Quote
Old 12-05-2007, 08:56 PM   #9
Fish
Recipes 
 
Jan 2007
Posts: 311

Post the recipe. I make cheese and I would be willing to try it.
__________________
Primary : Aqpflpevzrwein (scrabble edition)
Primary : pumpkin beer
Primary : Prickly Pear wine
Primary : Fruit Cider
Secondary :empty

Bottled: Wheat
On Deck: Mead

 
Reply With Quote
Old 12-06-2007, 06:22 AM   #10
ATD
Recipes 
 
Apr 2007
Posts: 16
Liked 1 Times on 1 Posts


I used the easiest recipe in the book.

2 Qt Commercial Lactose-free milk
2 lb Cane Sugar, Corn Syrup or Honey
2 Qt Water
1 pkt Champagne yeast for high alcohol, but even bakers yeast works

Dissolve sugar in boiling water and let cool to room temperature and then add milk, It's important to let it cool to not scald the milk. Ferment at 70ish degrees for about a week. after that your milk wine will separate into 3 distinct layers Curd, Whey, and a fine yogurt like layer.
Rack the wine by straining it through a cheesecloth lined collander. put the liquid into a secondary and proceed like other wines racking as nessasary.

This process will yeild about one quart per gallon of cottage cheese curds when you strain it. it is wholesome, good for you, but will hammer you into the ground like a tent peg because it it high in alcohol content. if you don't want to go on a cheese bender rinse it and strain it through cheesecloth to remove the kick.

thats pretty much the recipe I used. I used 2% Lactaid milk and it didn't separate right. I had everything on the bottom with nothing but the whey on top. I would have pitched it all but it smelled too good to throw away. Still not sure If I am going to be brave enough to try it first.

rozza2010 Likes This 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Milk Stout with Real Milk Micycle Recipes/Ingredients 58 07-11-2016 06:30 PM
Milk Can??? New-B-Brewer Fermenters 6 09-20-2009 02:54 PM
Milk beer/wine idea. Brewster2256 General Beer Discussion 9 05-19-2009 02:53 AM
Goats Milk vs. Cow Milk TxBrew Cheese Making Forum 9 04-27-2009 07:39 PM
Raw Milk NomNom Cheese Making Forum 5 04-21-2009 09:56 PM


Forum Jump