BernardSmith
Senior Member
Still playing with the idea of a wine made from milk (kumis) because I am a sucker for traditional brews and I came across a number of threads on the internet discussing a mead made with milk (rather than water). I found a basic recipe and adapted it so that it is very simple:
1.5 gallons of fat free lactose free milk
2.5 lbs of clover honey
nutrient
energizer
Premier Cuvee yeast.
My plan is to ferment dry and then backsweeten.
Warmed the honey in its still unopened jar in hot water for about 30 seconds to increase its viscosity. Mixed the milk and the honey in a blender to areate the mixture and poured the mix into a three gallon carboy. Added half the nutrient and all the energizer. Pitched the yeast. Twelve hours later there is a great deal of activity in the carboy and 36 hours later I have about 2 inches of curds floating on the top. After work tonight I intend to strain the mead and remove the curds that have formed and allow the mead to continue fermenting with another 1/4 of the nutrient and the remaining nutrient to add Wednesday night or Thursday morning.
1.5 gallons of fat free lactose free milk
2.5 lbs of clover honey
nutrient
energizer
Premier Cuvee yeast.
My plan is to ferment dry and then backsweeten.
Warmed the honey in its still unopened jar in hot water for about 30 seconds to increase its viscosity. Mixed the milk and the honey in a blender to areate the mixture and poured the mix into a three gallon carboy. Added half the nutrient and all the energizer. Pitched the yeast. Twelve hours later there is a great deal of activity in the carboy and 36 hours later I have about 2 inches of curds floating on the top. After work tonight I intend to strain the mead and remove the curds that have formed and allow the mead to continue fermenting with another 1/4 of the nutrient and the remaining nutrient to add Wednesday night or Thursday morning.
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