MAKING BLAAND: THE PROGRESS

​PHOTOS ON MAKING BLAAND

A quick update and a few photo's of the blaand recipe that I started yesterday.  It really started to ferment well, and a thick foam of bubbles filled the top two inches of the demijohn (thankfully, I didn't fill it full!) This foam is depleting as the day progresses and being topped up with sugar water. 

There are a few particles of curd floating amongst the foam, these will be removed in a subsequent racking.  In hindsight, the whey that I used should have been passed through a fine cheesecloth to capture the curd, however, my only cheesecloth was holding the goats cheese! 

​HOW LONG TO FERMENT BLAAND?

​From what I gather, blaand can go up to about 14% abv, the strength of a decent white wine.  So, I intend to keep on feeding the blaand sugar every couple of days to feed the yeast until the alcohol is up to about 12%

Normal brewers yeast can't ferment lactose from the milk, hence, the sugar being added.  There are a few types of yeast that can break down the lactose however, I am not paying a silly amount!