Ever since I heard Tormund offer Davos fermented goats milk, I’ve been intrigued by a yeast that could make an alcoholic beverage from lactose. I’m putting this in the distilling forum because it appears that it is difficult to make a strong milk beer and to get things in “the range” distilling may be necessary. I found this yeast on the interwebs - kluyveromyces marxianus. Any experience with this would be interesting to me though I like to rest on the work of someone else’s industry.
