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I'm all a bit new to this fermenting and distilling stuff but I am very keen to learn how to convert milk Whey into spirit!
We have a small dairy farm making cheese and we have a byproduct of allot of whey and I would love to do something with it. I've grown up a culture of kluyveromyces marxianus grown on YM Broth (Yeast Extract, Malt Extract, Peptone, Dextrose). For the whey I have rough filtered then centrifuged it to remove any fat and cream. I then pasteurized the whey. After this a white sediment formed on the bottom which I then pitched the top off and left (unsure what it was, proteins or cheese cultures?). I added the yeast from a 3L culture so only the bottom slurry from that to 2x demijohns with airlocks. They have a brew belt round them to keep them warm which I turn on and off so they don't get too hot.
Sadly I've had very little activity in the past 40 hours. :(
I've been swirling them a few times a day to lift the sediment off the bottom and this makes a few bubbles pass through the airlock but after that its silence again. :(
Has anyone got any tips or advice where I might have gone wrong?
Many thanks in advance,