Jump to content


  • Content Count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About brokenarrow1560

  • Rank

Recent Profile Visitors

31 profile views
  1. Been doing it here in Wisconsin (The Dairy State) for about a year. Our whey comes from a local cheese producer. They further filter out the proteins, concentrate the whey permeate to a brix of between 22-25. Additionally, they re-pasturize to inhibit the lactic acid bacterial fermentation. We have the concentrated permeate transported to our distillery. Adjust your Ph to around 6. We add additional powder lactose sugar. Then fractionate using an enzyme, ferment with conventional yeast. Lactose being a disaccharide does not generally like to ferment , hence the enzyme. Once fractionated into its separate sugars, we have found the glucose will easily ferment, though it takes considerably longer than a typical grain ferment. The galactose still will not ferment and is a loss. The un-fermented sugar can make a bit of a cleaning problem in your still, but we found some sweetness carries thru into the finished product. Our earlier experiments with Kluyvermoyces were unsuccessful, most likely due to what is referred to as Osmotic Shock. As a note, we have teamed up with the U. Wisconsin to help make the process more efficient and along with their help will continue the Kluyvo experiments and hope we can maintain the same flavor profile.
  • Create New...