I MADE THIS IN UNI! I did a lot of home brewing in my dorm. Instead of using sugar, I used cooked rice. It made a cross between milk wine and rice wine that was incredibly round and perfectly balanced. I miss all the brewing I used to do.
You made sugarwine with a tiny amount of glucose+galactose. Make friends with an Aussie zookeeper and see if they'll let you milk a wallaby, lol. That's the sugariest milk.
@@LiborTinka it is kind of the opposite. Since refrigerators didnt existed for a while, things spoiled fast, but people still tried it out, because you know, there were no grocery stores around and tried to salvage stuff
@@markmark2961 also mares milk's lactose content would be a problem even to people with lactose tolerance, which central/north asians don't have in great numbers. i think it's basically an unusable product for humans without some kind of processing.
i was thinking about kumis the whole time. even with mares milk the alcohol content is light though. i'd expect it to taste more interesting than this. i guess it might depend on microbes from the starter or the environment to do the sugar conversion? some wild yeasts have certain enzymes that others lack etc. and even the yeasts without them might benefit from then-simpler sugars.
@@sweeterthananything There is a strain of yeast that can ferment lactose - Kluyveromyces lactis, and I believe K-marxianis can as well , although I have never been able to use the latter successfully to ferment whey. Most of the indigenous wines (kumis, blaand etc) made from lactose have always been low ABV drinks - 1-3 % alcohol, but often they were drunk while working and drunk in place of water. They "simply" upcycled what would typically be a waste product (whey) after making cheese or butter and the like
I've made mead with whey before! Only, I didn't realize that lactose was unfermentable, so it finished very sweet to my tastes. Still aging it now, as the lactose-y taste was not super great young. It is mellowing out quite nicely now though (~6 months in to aging).
interesting, but i didnt like how the thumbnail said not to make it when you specifically recommended trying it and nothing bad happened. i disliked for clickbait, but i'm still eager to see what you do next.
I'm a recovering alcoholic and this video gave me the strength to continue with my sober journey.
this is far too funny and I'm glad it's at the top of the list of comments for me.
what is this going to age like
WHAT IS THIS GOING TO AGE LIKE
fine milk wine
LMAOOOO
Take the stupid like
I MADE THIS IN UNI!
I did a lot of home brewing in my dorm. Instead of using sugar, I used cooked rice. It made a cross between milk wine and rice wine that was incredibly round and perfectly balanced. I miss all the brewing I used to do.
Relatedly, I aged the final form of it for about 6mo, but it didn't develop as much as other wines I aged
You made sugarwine with a tiny amount of glucose+galactose. Make friends with an Aussie zookeeper and see if they'll let you milk a wallaby, lol. That's the sugariest milk.
Reminds me of a fermented horse milk drink that was mentioned in stories about Genghis Khan.
It's called kumis and is still drunk in Central Asia, e.g. Mongolia
It seems people already tried to ferment anything that has sugar in it :D
@@LiborTinka it is kind of the opposite. Since refrigerators didnt existed for a while, things spoiled fast, but people still tried it out, because you know, there were no grocery stores around and tried to salvage stuff
@@markmark2961 also mares milk's lactose content would be a problem even to people with lactose tolerance, which central/north asians don't have in great numbers. i think it's basically an unusable product for humans without some kind of processing.
Turn that Milk into Wine!🍼🍷
Turn that Milk into Wine!!🍼🍷
Turn that Milk into Wine!!!🍼🍷
His name was L Ron Hoyabembe!
you just made milk-flavored sugar wine, though.
you need to use horse milk because it have more natural sugars.
Less fat too.
i was thinking about kumis the whole time. even with mares milk the alcohol content is light though. i'd expect it to taste more interesting than this. i guess it might depend on microbes from the starter or the environment to do the sugar conversion? some wild yeasts have certain enzymes that others lack etc. and even the yeasts without them might benefit from then-simpler sugars.
@@sweeterthananything There is a strain of yeast that can ferment lactose - Kluyveromyces lactis, and I believe K-marxianis can as well , although I have never been able to use the latter successfully to ferment whey. Most of the indigenous wines (kumis, blaand etc) made from lactose have always been low ABV drinks - 1-3 % alcohol, but often they were drunk while working and drunk in place of water. They "simply" upcycled what would typically be a waste product (whey) after making cheese or butter and the like
I love how your recipes sometimes go way beyond what I can conceive as food/drinks. Thanks for doing the real research!
some people age like wine, and some age like milk.
however, i age like milk wine
I've made mead with whey before! Only, I didn't realize that lactose was unfermentable, so it finished very sweet to my tastes. Still aging it now, as the lactose-y taste was not super great young. It is mellowing out quite nicely now though (~6 months in to aging).
Most burned youtuber. Stay safe flavor lab😜🐕
Really fun video! I would however suggest making milk stout, far FAR tastier than "milk wine" 😆
A fancier version of the Kumis that Ghenghis army used to drink.
I read the title and my stomach turned so hard I nearly had a mass ejection...
you could freeze condense or actually use ready condensed milk, although it usually contains sugar
That's a great idea 💡
Apparently, wallaby milk has the highest natural sugar content. Not sure where you can acquire that in any quantity though.
@@threetoast can you send me some?
Why is the thumbnail saying not to do it?
Many brewers will heat sucrose in an acidic solution to break it up into simpler sugars. Would the same work for lactose?
interesting, but i didnt like how the thumbnail said not to make it when you specifically recommended trying it and nothing bad happened. i disliked for clickbait, but i'm still eager to see what you do next.
Unfortunately, this how I have get viewes to watch 🙃
What if you used malted milk powder for the extra sugar?
Bro thinks he's Jesus
Why not buy powdered whey?
W video
Eurgh. 😂
I did not see an OSHA approved tuffet anywhere! Is this a joke to you?
Respectfully, the title of this video is one of the most horrible things I’ve ever read