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Registered: 10/27/18
Posts: 90
Loc: USA
Last seen: 10 months, 2 days
    #26455966 - 01/27/20 10:24 PM (1 year, 1 month ago)

A search didn't yield any results, but I'm curious, has anyone here brewed blaand (viking fermented whey)?

I've recently bottled up the last of last season's wild grape wine, and I was looking to use my carboys for something other than keeping filtered water in before blackberry season rolls around in a few months.

There aren't a ton of recipes online, but the few I've found come down to whey, honey/sugar, and yeast in varying proportions. I've seen a few variations that are pretty much just mead, substituting whey for the water, which is probably where I'll start. There are a few variations that include breaking down the lactic acid into simple sugars first, but with the amount of honey I'll be using, I'm really not concerned with the yeast starving.

I'm very keen to see what the flavor profile actually is, I just have to figure out which type of cheese I'm making with the curds before I get started.

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Registered: 12/31/19
Posts: 59
Last seen: 4 days, 9 hours
Re: Blaand [Re: Barrel]
    #26458192 - 01/29/20 10:55 AM (1 year, 1 month ago)

Curious to see how it turns out.

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General Interest >> Culinary Arts, Gardening and Brewing

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