Tracy Poe
Member
- Joined
- Aug 7, 2018
- Messages
- 5
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- 4
I make a very successful milk wine. Milk wine has body but is low in acid. Here is a simple milk wine recipe.
1 Gallon fat free milk--Whole milk makes farmers cheese--Fat free makes no cheese
1 can lime aid--For the needed acid
7 cups sugar--8 cups is rather sweet
1 Campden tablet crushed
Red Star Champagne yeast
I put 3 pounds of mashed fresh jalapenos and use the finished wine to cook but many friends like to drink it and request it.
You can flavor it with fruit quite successfully but the density of the milk throws off the hydrometer and makes sweetness levels difficult to predict.
6 days in a food grade bucket
6 weeks in a carboy
6 months in a carboy
Bottle and age six months
It makes a perfectly good wine just replace water with fat free milk in your recipe.
1 Gallon fat free milk--Whole milk makes farmers cheese--Fat free makes no cheese
1 can lime aid--For the needed acid
7 cups sugar--8 cups is rather sweet
1 Campden tablet crushed
Red Star Champagne yeast
I put 3 pounds of mashed fresh jalapenos and use the finished wine to cook but many friends like to drink it and request it.
You can flavor it with fruit quite successfully but the density of the milk throws off the hydrometer and makes sweetness levels difficult to predict.
6 days in a food grade bucket
6 weeks in a carboy
6 months in a carboy
Bottle and age six months
It makes a perfectly good wine just replace water with fat free milk in your recipe.
