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I think you should give it a quick stir...maybe there just some gasses trapped in there. I agree with the farmy taste. When I bottled mine, it tasted like white wine with a slight milk aftertaste. I had meant to put a little vanilla in half but totally forgot.

Thanks guys. I will check them out at Amazon.

Hi all - I know this one is a bit of a retread but I am looking for a good winemaking book more geared towards fruit wine. I already have the Alaskan Bootlegger's Bible and now I am looking for something with a little more depth on wine itself.The Bible has the basics and recipes...but...

I was thinking vanilla beans as well. I am not sure you would want a lot of it though...it could overpower the original flavor. I did try my batch today (about 4 weeks in)...the closest taste is sake I think.

Tasted it today (about a month from starting). I think the closest taste is sake...

vanilla might be very nice. i think i will stick with just the plain stuff this time but if i like it, vanilla to finish next time might be tasty.

Sorry Allie - I just threw away the curd. I wasn't sure I wanted to eat alcoholic curd and I just didn't have time to go thru the process of rinsing it that day. Wade - I will be either re-racking or bottling soon so I will get another taste. Until then...when I first moved the secondary...

Just following the recipe from the bootlegger's bible. A guess is that the must would just be too thick for the yeast work properly.

Milk Wine - makes approx 3 gallons 2 gallons 1% milk 2 gallons spring water 8 lbs sugar 60 drops Lactaid enzyme 1 packet Lalvin EC-1118 yeast Day 1 -Start by adding 30 drops of lactaid to each gallon of milk. Then back to the fridge for 24 hours (it starts to break down the milk...

I haven't tasted it since I put it in the secondary. I will probably stablize and bottle it in a week or two, so I will update you with a taste test then. As to making it again, it will depend on how it tastes in 6 months or a year. I don't have alot of experience (only started making wine...

hi robie - I have stuck with fruit so far. Between trips to BevMo and wine tasting trips, I figure we have plenty of grape wine around the house. Maybe someday I will go that direction, but with all the fruit stands I always have new materials to work with (the early strawberrys are here...so...

Seth - you aren't the only one! I started some milk wine in the beggining of April from a recipe in the Alaskan Bootlegger's Bible. I used recipe #2...with lactaid. Right now it is in the secondary...and is just a shade lighter than mtn dew color. When i transfered mine to the secondary...

Hi - Although I have been reading this forum since I started making wine last year, I decided to join so I could be part of the fun. I currently have my sixth wine (Milk wine) in the secondary and my seventh wine (blueberry) in the primary.