Came across this recipe and although it sounds a bit wrong I'm intrigued enough to give it a go. The recipe is taken from a book which discusses various techniques for producing alcohol which are, apparently, commonly used in Alaska. "The Alaskan Bootleggers Bible". The trick is to use lactose-free milk. You can find this in your local supermarket (about £1.26 per 1 litre carton). It's in the fresh milk section - not UHT! This recipe used the full cream variety. Method: Using Campden tablets sterilize everything your going to use, this is very import for this brew as its easy to get an infection in the brew and ruin the lot. Dissolve 900g of sugar in 2 litres of boiling water, put it in a demijohn and wait for it to cool to room temperature then add 2 litres of lactose-free milk. Add a packet of champagne yeast and 1 tsp youngs yeast nutrient. After a few days it will look like no wine you've ever made before:- A slight variation of this recipe uses half honey, half sugar: 2 Litres of lactose free milk 1/2 kg white sugar 1/2 kg honey 2 litres water 1 packet champagne (or sparkling wine) yeast Now it's time to rack. There's about 1 kg of cottage cheese floating at the top of the wine, but it is quite crumbly. So strain the contents through a nylon bag into a bucket, then put that into another demijohn. That's definately a white wine:- What about all the solid stuff? Tastes like alcoholic cottage cheese. Leave it to settle and it should look something like this: Should be around 15%
