Milk Liqueur - who would have thunk it . Almost sounds like an oxymoran, but even though I'm a beer-loving South Carolina
redneck resident I love Bailey's Irish Creme and Kahlua so this really looks interesting, esp. with the cheese aspect to it. JWalker: any good links you have for your "wadka" recipe?
I have a batch of this milk liqeuer that I am going to strain tomorrow at 10 days , will post some pics of it when done.
John , I am having a great time with this recipe , it makes a very neutral tasting spirit , great for making liqeuers or even highballs or pretty much any mixed drink.
6 gallons water , mine is spring water so no chlorine etc. , 8 pounds white sugar , 1/2 cup of bakers yeast , or 1/4 cup distillers yeast (bakers yeast works best for me) and 2 tbs. yeast nutrient.
Dissolve sugar in 2 gallons of hot water , add 4 gallons cold water , add yeast & nutrient when cool enough , stir well , let ferment till dry (about two weeks depending on temp) , it's done when no trace of sweetness can be detected in the wine.
Run thru a pot still , should yield about 5-6 quarts of 45% clear spirits when done.
I originally started by distilling some of my least favorite wines , but they have a very strong taste , this is much better , and very economical , especially here in Canada.
Interestingly enough , I use the same 4 gallon stainless pot that I use for making cheese , as a pot still for making this , I can post pics and give some details if you like.
There is lots of good info on this site http://homedistiller.org/forum/index.php?sid=f83641fed0eff91dd7b1db1919446d76