BernardSmith
Senior Member
I saw a thread posted here about three years ago with a recipe for milk wine. Mare's milk wine is a traditional wine drunk in Mongolia and that part of the world but the recipe here looks a great deal a stronger than the 2.5% ABV it is traditionally drunk.
Looks like a version of this can be made using either lactose free cow's milk or ordinary cow's milk to which a lactose enzyme has been added. Has anyone tried making this wine? It is supposed to taste a little like sake.
I ask because kumis would seem to involve both a bacterial and a yeast fermentation and that might require the addition of some acid (not called out in the recipe). The other question I have is that the recipes I have seen all seem to suggest that the milk is diluted by the same volume of water... Cannot figure out the reason for that.. Thoughts?
Last question: If you have made this kind of wine before, would using a fat free milk be preferable to a full fat milk? Or does that not matter as the fat is bound up in the curds that form and does not create a problem for the wine and its longevity (fats breaking down and spoiling)..
Looks like a version of this can be made using either lactose free cow's milk or ordinary cow's milk to which a lactose enzyme has been added. Has anyone tried making this wine? It is supposed to taste a little like sake.
I ask because kumis would seem to involve both a bacterial and a yeast fermentation and that might require the addition of some acid (not called out in the recipe). The other question I have is that the recipes I have seen all seem to suggest that the milk is diluted by the same volume of water... Cannot figure out the reason for that.. Thoughts?
Last question: If you have made this kind of wine before, would using a fat free milk be preferable to a full fat milk? Or does that not matter as the fat is bound up in the curds that form and does not create a problem for the wine and its longevity (fats breaking down and spoiling)..