Guest guest Posted December 2, 2009 Report Share Posted December 2, 2009 Hi all, Briefly, I added whey from a batch of yogurt cheese, a couple of teaspoons, to a secondary KT ferment. Also, less than a teaspoon of sugar went in as it still had a hint of sweetness upon bottling. The bottle spent a week in my warmest room, at least 70F always. I opened it today and was attacked. Lucky for me, it was a grolsch bottle, so the cap couldn't go very far. Whey is extreme carbonation, as in BOOM! As for the taste, it's more sour than tart (hard to explain) and not so tasty as my usual brews. I will proceed to wheying another bottle and adding some good tasties like blueberry concentrate. Micah in LR Quote Link to comment Share on other sites More sharing options...
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