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05-01-2010, 02:27 AM
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#51
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Senior Member
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Join Date: Apr 2010
Location: Knoxville, Tennessee
Posts: 1,038
Liked 23 Times on 21 Posts
Likes Given: 9
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aww comon please man lol
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05-01-2010, 07:40 AM
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#52
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Moderator
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Join Date: Sep 2009
Location: Nor cal
Posts: 331
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Defiantly stabilize! You don't want 'milk processes' after it's wine. Now can you use condensed milk to back sweeten? LOL
__________________
-John
Currently not in a bottle: Plum - Shitaki - Hibiscus and mint -Blueberry - Blueberry Pomegranate
Waiting in the bottle: Rose petal / Nasturtium wine - Pomegranate Absinthe - Orange - Rosemary flower and Carrot green wine - (Green)Pu-er Tea wine
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05-01-2010, 08:02 AM
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#53
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Fiesty Winer
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Join Date: Aug 2009
Location: Milton Keynes. UK.
Posts: 609
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Right. I've passed your recipe on to one of my neighbours. He's a very good winemaker. I just don't have the stomach for this one myself. We'll see how he does. Should be interesting.
__________________
"A hard drinker, being at the table, was offered grapes for dessert. 'Thank you,' said he, pushing the dish away from him, 'but I am not in the habit of taking my wine in pills.'"
Anthelme Brillat-Savarin, "The Physiology of Taste"
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05-01-2010, 08:47 AM
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#54
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Arctic Contributor
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Location: Fairbanks, Alaska
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Seth, if you start getting real freaky like fermenting chicken stock or something....you're outta here!!! LOL.
Just don't know if any of us could stand hearing about it, you got us watching you and the milk, but soup might be going to far.
However, in your defence. There is actually a lot of resources out there regarding fermented milk. So, for that, I guess you can stay.
(BRAHFF!!)
__________________
Troy
"Never let a seal lick your finger after you have been handling fish, because, afterall, a seal is going to be a seal" -Eskimo Proverb
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05-01-2010, 12:29 PM
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#55
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Senior Member
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Join Date: Apr 2010
Location: Knoxville, Tennessee
Posts: 1,038
Liked 23 Times on 21 Posts
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Quote:
Originally Posted by Leanne
Right. I've passed your recipe on to one of my neighbours. He's a very good winemaker. I just don't have the stomach for this one myself. We'll see how he does. Should be interesting.
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Thanks, yall are great. If he actually does it could you give us updates on how his goes? O and also forbid him from throwing out the cheese like i did. lol
Torch- Alright. im def gona stabalize this once i rack it. The condensed milk would actually be a great idea if i wasnt afraid that it would spoil lol ( and i think you were being sarcastic lol) but it really dont sound like that bad of an idea.. Thank you.
hmmm fermented chicken stock..... Now there is an idea. I dont think it actually contains chicken just the eccence. I wonder if it would be like fermenting a vegitble medley. I bet it would clear really well too.
What i love about this new found art/hobby of mine is that it puts us in the same shoes our ancesters were in many years ago. Whether it be hundreds or even a thousand years. I really do believe that winemaking is an art. I mean litterly an art. That should be respected on the same level as any other art. The ammount of fine details that are needed to insure that the wine is just perfect, the way it looks in the light, the way the acid balances the alcohol. its just amazing. ( end of wine rant)
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05-01-2010, 05:06 PM
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#56
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Fiesty Winer
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Join Date: Aug 2009
Location: Milton Keynes. UK.
Posts: 609
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Yeah, he always keeps good notes so I'll pass them along. He thinks it will be an interesting experiment and is looking forward to it.
__________________
"A hard drinker, being at the table, was offered grapes for dessert. 'Thank you,' said he, pushing the dish away from him, 'but I am not in the habit of taking my wine in pills.'"
Anthelme Brillat-Savarin, "The Physiology of Taste"
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05-01-2010, 05:18 PM
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#57
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Super Moderator
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Join Date: Jan 2010
Location: Pittsburgh, PA
Posts: 4,482
Liked 23 Times on 20 Posts
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and to think I've been throwing away my curdled milk all these years. Whoooo-da-thought. Leanne's right, I don't think I have the stomach for this one. Even thinking about making it makes me uneasy but go for it. Watch it'l be better than all of ours.
__________________
Did you know there is only one spice in "allspice"?
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05-01-2010, 06:51 PM
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#58
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Senior Member
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Join Date: Apr 2010
Location: Knoxville, Tennessee
Posts: 1,038
Liked 23 Times on 21 Posts
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i know -_-. so now im asking the question.... will this work on powderd milk? and im curious to see how his turns out in contrast to mine.
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05-02-2010, 01:26 AM
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#59
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Moderator
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Join Date: Sep 2009
Location: Nor cal
Posts: 331
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I was joking about the condensed milk for sure!! I'm intrigued by it too you'll have to let us know how it tastes as it ages.
The other white wine, milk wine.  I crack myself up some times
__________________
-John
Currently not in a bottle: Plum - Shitaki - Hibiscus and mint -Blueberry - Blueberry Pomegranate
Waiting in the bottle: Rose petal / Nasturtium wine - Pomegranate Absinthe - Orange - Rosemary flower and Carrot green wine - (Green)Pu-er Tea wine
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05-02-2010, 04:35 AM
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#60
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Senior Member
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Join Date: Apr 2010
Location: Knoxville, Tennessee
Posts: 1,038
Liked 23 Times on 21 Posts
Likes Given: 9
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haha, i tried it a few days ago and i couldnt drink it. just too funky. not like its spoilt. just strange for my pallate. But im hoping that it mellows out. What interist me is how alcoholic it taste yet the alcohol is not unpleasent at all lol
Just imagine the possible food pairing.... Oreo's, Penut butter and jelly sandwich... yumm
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