kesomers at megalink.net
Sun Sep 1 18:25:39 PDT 2002
I dont know if mares milk contains sucrose and I doubt it would contain
fructose but I did drink some milk one tiome out of curiousity and it was
incredibly sweet. I told a friend (who wasnt willing to try the milk) that
I could understand how it could be fermrented as it was so sweet.
At 09:08 PM 08/30/2002 -0700, Lars Hedbor wrote:
>I have an article in the current issue of Zymurgy that briefly discusses
>koumiss. In the course of researching that article, I came across little in
>the way of specifics about yeast -- likely whatever wild yeasts were present
>in the fermentation containers and in the environment of the Asian steppes.
>The yeast involved is quite unlikely to be S. cerevisiae, as there is very
>little sucrose or glucose present in any (untreated) milk, and most (all?)
>standard brewing yeasts lack the ability to consume lactose directly.
>Perhaps a dairy yeast, such as Kluyveromyces lactis, from which lactase
>drops are derived?
>As for mare's milk, I could find no citations for commercial availability on
>the Web -- but then, I was not searching in the spring. Given the science
>that's been applied to analyzing mare's milk -- and likely the substitutes,
>too -- you should have little trouble scaring up some research that would
>give you a good indication of the presence of suitable fermentable sugars.
>I have a sense from my research that koumiss is probably quite closely akin
>to the Scandinavian filmilk, which is a thin, yogurt-like beverage. Not
>much alcohol, but there may be a low level of carbonation due to a slowly
>Best of luck -- do let me know what you come up with. I have a lingering
>intellectual curiosity about the topic...
>- Lars D. H. Hedbor
>----- Original Message -----
>From: <PBLoomis at aol.com>
>To: <hist-brewing at pbm.com>; <CALON-BREW at CRCVMS.UNL.EDU>;
><sca_brew at yahoogroups.com>; <SCA-Meridian-Brewers at yahoogroups.com>
>Sent: Friday, August 30, 2002 8:13 PM
>Subject: hist-brewing: Kumiss
>> Has anybody tried making kumiss?
>> Some non-brewing friends of mine have inquired about brewing kumiss:
>> > Scotti, I'm wondering if it might be worthwhile to brew up a batch of
>> > kumiss from the substitute ("foal's milk") anyway, in order to get the
>> > process straight. Since it's unlikely that we'll get our hands on the
>> > thing until next spring (Nature and Nurture- most mares foal in early
>> > spring) it might help us make sure we don't waste what we do get, if
>> > we get some.
>> I told them I had no idea whether the synthetic would ferment the same
>> way as the Real Thing, and that further I had no idea what yeast to use.
>> Knowledge is never wasted, nor is the time to acquire it.
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