you gotta get the prize for perseverance but 4% ain't gonna light anyones candle, anything under 10% won't keep so I think drinking it soon would possibly be a good idea, or do you strain off the liquid and keep the cheese?, I don't know!, best of luck with it anyhoo.
Seth, love ya dude, your crazy milk wine intrigues me I think you are "as mad as a snake"
, the muddy waters clear, this is getting interesting, do you age it on Beech chips, they are sort of sweet or do you go with vanilla oak, I would be tempted with the yoghurty flavour to add/ serve(eventually) extremely cold with a dash of raspberry syrup, maybe a sweetened creme fraiche floater! sound crazy?, well that seems to be my middle name, at 17% it ought to be backsweetened to 1020/30 as a light dessert wine, you just have to keep me posted on the progress of this wine, I am fascinated with the fermentation of dairy produce, the Tibetans have their fermented yak milk, "oh yes sir, very fresh! only 2 years old!" a number of European cheeses are fermented, ie Romanian Cas and French Neufchatel, I seem to vaguely recall an alcoholic goat milk drink but just can't remeber where from.
