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.
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 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.
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
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.
Turn that Milk into Wine!🍼🍷
Turn that Milk into Wine!!🍼🍷
Turn that Milk into Wine!!!🍼🍷
His name was L Ron Hoyabembe!
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.
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
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
Really fun video! I would however suggest making milk stout, far FAR tastier than "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).
I read the title and my stomach turned so hard I nearly had a mass ejection...
Most burned youtuber. Stay safe flavor lab😜🐕
you could freeze condense or actually use ready condensed milk, although it usually contains sugar
That's a great idea 💡
Why is the thumbnail saying not to do it?
A fancier version of the Kumis that Ghenghis army used to drink.
Many brewers will heat sucrose in an acidic solution to break it up into simpler sugars. Would the same work for lactose?
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?
Bro thinks he's Jesus
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?
W video
Eurgh. 😂
Why not buy powdered whey?
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