gayleygoo said:
That's interesting... Mine curdled within the first 12 hours. What is UHP milk? My milk was UP ( ultra pasteurized). I know for cheese making that usually doesn't work but it seems to be fine with this mead
Milk-Mead (a spin on koumiss) instruction, recipe & info
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That's interesting... Mine curdled within the first 12 hours. What is UHP milk? My milk was UP ( ultra pasteurized). I know for cheese making that usually doesn't work but it seems to be fine with this mead
UHT is "ultra heat treated" milk, it's probably the same as your UP milk - sold in cartons that don't need to go in the fridge? Perhaps its just a bit cold in my kitchen, I have it wrapped in a towel to try and warm it up! Maybe if I add a little lemon juice it will curdle up more? I'll give it another day or two and see what it's like then. It doesn't smell bad so that's a positive!
If I remember my cheese making correctly, UHT processed milk has been heated to the point that one of the components that you need to get a clean break has been greatly reduced. That makes it very difficult to make most kinds of cheese.
I do remember making some cheese with UP milk, I never did get a clean break. Ended up letting it acidify much more then usual and then heated it on the stove. It did separate, but came out more like ricotta then I intended.
At this point, you don't have anything to lose by letting it ride. I think it will curdle, but it probably won't happen until later then normal.
Leadgolem said:
You remember your cheese making correctly. UHT and UP milk has been heated to such a high degree that the whey protein is disrupted so you often get a very ricotta like curd. Most organic milks are UHT or UP.
That being said, I think I may have gotten lucky. I used UP organic lactose free milk and the milk curdled within 12 hours. With the poster who is using UHT milk, it's bubbling away so he may eventually get the milk to separate, the curd just may look a little funky( well, more than normally)
So it might take a little longer but should clear eventually? The thought of drinking something that looks like alcoholic milk is enough to make me want to boke. I think it's doing fine though, heres a pic!
It needs another pound of honey. I used a cheap supermarket honey (No rock-throwing please, I know I shouldn't have!) which had no smell and not much taste. Hopefully a pound of orange blossom will perk it up. (Also I'm doing a 4.5 litre gallon so the OG will be too low with just one pound).
My DH thinks this milk mead thing is a bad idea
It needs another pound of honey. I used a cheap supermarket honey (No rock-throwing please, I know I shouldn't have!) which had no smell and not much taste. Hopefully a pound of orange blossom will perk it up. (Also I'm doing a 4.5 litre gallon so the OG will be too low with just one pound).
My DH thinks this milk mead thing is a bad idea
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Thanks, my memory was a bit fuzzy. I think I read that, and made the no so great cheese, about 5 years ago.
I think it will eventually clear. Yeah, I don't think I would willingly drink a fermented beverage that still had all the milk protein floating around in it.So it might take a little longer but should clear eventually? The thought of drinking something that looks like alcoholic milk is enough to make me want to boke. I think it's doing fine though, heres a pic!
It needs another pound of honey. I used a cheap supermarket honey (No rock-throwing please, I know I shouldn't have!) which had no smell and not much taste. Hopefully a pound of orange blossom will perk it up. (Also I'm doing a 4.5 litre gallon so the OG will be too low with just one pound).
My DH thinks this milk mead thing is a bad idea
Day 6 and I think it had finished fermenting (I didn't take a hydrometer reading but there was no airlock activity today, yet there was yesterday!) You can see in the pic it has mostly separated out. Wow that's a lot of sediment. After I took the photo, I added another pound of orange blossom honey and top up with water to just over 4 litres, I may top up a little more after racking if there seems to be a lot of headspace, but I don't want to dilute too much. If it doesn't clear on it's own I will add finings, but I don't think it will get to that!
Well the yeast is pitched. We will see how it goes. I didn't boil the honey but I attempted to pasteurize it by heating it up into the 170's for 20 min. I didn't make a starter or rehydrate my yeast but I don't think it will be a problem. At least it isn't usually a problem for me. Throwing this Mead to together was kind of impromptu anyway. We will see how it goes.
Hmm, that doesn't look to bad. Most of the proteins look to have coagulated. I would move to another container and add a tsp of bentonite powder if you want it to clear further.Day 6 and I think it had finished fermenting (I didn't take a hydrometer reading but there was no airlock activity today, yet there was yesterday!) You can see in the pic it has mostly separated out. Wow that's a lot of sediment. After I took the photo, I added another pound of orange blossom honey and top up with water to just over 4 litres, I may top up a little more after racking if there seems to be a lot of headspace, but I don't want to dilute too much. If it doesn't clear on it's own I will add finings, but I don't think it will get to that!
I racked this today, it was rather fiddly as the curds liked to move around a lot. There was loads of crap left over at the end, it looked so gross I didn't even wanna touch it, never mind eat the stuff. It's in a 4.5l DJ now, with a large amount of headspace.
I lost track of how much honey and water went in so I've really no idea what alcohol strength this is. Could be 5%, could be 10%, who knows!
Anyone tried this sparkling? I considered it, but worried about oxidation I threw in a campden tab so I've probably buggered the yeast now anyway, will try it still and might make it again, sparkling, for comparisons' sake.
I lost track of how much honey and water went in so I've really no idea what alcohol strength this is. Could be 5%, could be 10%, who knows!
Anyone tried this sparkling? I considered it, but worried about oxidation I threw in a campden tab so I've probably buggered the yeast now anyway, will try it still and might make it again, sparkling, for comparisons' sake.
Not done it yet.
So I mentioned previously I was going to use rennet to drop the curds before starting the ferment. I notice on the box it lists salt as an ingredient. I expect that's there as some sort of stabilizer or even a bulker for the pill. I would not expect it to add much salt given the size of the tablet. Anyone know any specifics about that?
So I mentioned previously I was going to use rennet to drop the curds before starting the ferment. I notice on the box it lists salt as an ingredient. I expect that's there as some sort of stabilizer or even a bulker for the pill. I would not expect it to add much salt given the size of the tablet. Anyone know any specifics about that?
So I bottled this a couple days ago. Taste: medium sweet with a milk taste on the end. Smells a bit green still and strong. I think I'm going to let these bottles age a bit. Maybe a month before I pop open a bottle
A week after racking, there are still some curds floating on top of mine. Finings didn't bring them down, I think I'll just have to rack carefully a few times to try and get them out.
I really have no idea what the abv is, as I don't know how much honey or water I added in total, and not sure just how much alcohol got left behind in the racking. I'll just have to drink some and see how it goes!
I really have no idea what the abv is, as I don't know how much honey or water I added in total, and not sure just how much alcohol got left behind in the racking. I'll just have to drink some and see how it goes!
Still just threatening to make it - have not made it yet. 
I have a JAOM that jumped ahead of it in line for the fermenter.
I have a JAOM that jumped ahead of it in line for the fermenter.
I had a great conversation in person with the OP today. We talked a bit about this recipe...now I've gotta try it (and the cheese)!
SouthernGorilla
Well-Known Member
I'm adding this to the list of recipes I have to try. I like anything that's outside the ordinary.
amarillobrewingsupply
Member
We got married yesterday, and figured this was just about time to open the last bottle of the origional milk-mead from the first post.
It has wonderful clarity.
The taste is very orange & citrus... acidic. Lactic acid I think?
Still smooth and silky with hints of yogurt.
I wonder if this would benifit from a malolactic culture?
The mead was a lemon-orange mead to start with and showed no signs of infection so I believe the acidity is simply a result of the citrus fruit.
As a fan of sour beers, perhaps I am influenced, but I really like this mead!
It has wonderful clarity.
The taste is very orange & citrus... acidic. Lactic acid I think?
Still smooth and silky with hints of yogurt.
I wonder if this would benifit from a malolactic culture?
The mead was a lemon-orange mead to start with and showed no signs of infection so I believe the acidity is simply a result of the citrus fruit.
As a fan of sour beers, perhaps I am influenced, but I really like this mead!
Scrape some of that off, and add some vanilla to it.
Aoife3Sheets
Member
Anyone know how goat's milk would work with this? I know it's often a good candidate for lactose intolerants. I try to stick with as traditional an approach as possible for my brews, so would like to avoid adding lactaid stuff if possible!
Definitely giving this one a try when my carboys are empty. Thanks for the great conversation!
Definitely giving this one a try when my carboys are empty. Thanks for the great conversation!
