Ok, the first time i made milk wine i made the mistake of throwing the cheese out ) : so this time ive alterd the recipie in hopes of getting more of it and flavoured aswell... So what ive done is
chopped up a few jalapeno's per gallon ( they are very hot) and homegrown
added a small can of rotel.
Used buttermilk, condensed milk, and powderd milk and vegi juice mix in 1/5 1/4 1/3 1/5 ratios The rest of the headspace being filled with invert syrup
I used the slurry from my old milk wine which had been subjected to sorbate, and sulfite plus sitting in my closet for a couple months...
Starting gravity is... 15.5% and 16%
My main goal is to have some highly alcoholic cheese that taste good lol. This just might be the funnest thing sicne playing with fire.