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Bailey's Irish Cream




Source of Recipe


the web


List of Ingredients




14 oz can evaporated milk
14 oz can condensed milk
2 teaspoons glycerine
Just under 1 tablespoon coffee powder
1 1/2 cups Irish whiskey
1 tablespoon water
1 teaspoon vanilla essence



Recipe



Whisk everything together for 10 minutes. water/wort). Ferment. Add priming sugar. oating'. They should be white for use with glogg.) ly, adding a little of the milk mixture to make it a thin paste, then add that to the rest of the milk solution and stir well. Bottle this in very strong bottles (champagne bottles are recommended) and hold at 50 - 60 degrees F. Each day wrap each bottle individually in several layers of cloth before shaking the bottle gently for about ten minutes to prevent the casein from coagulating. The cloth is necessary as a safety precaution, as there is a great deal of CO2 buildup inside the bottle and it might explode. The kumiss should be ready in three to five days.
Hints: use sweet, cream-free milk. Agitate the bottles at least three times a day, uncork each bottle once a day to release gasses and then recork it and at least twice a day set the bottle upright to allow the gasses to gather at the top. When opening the bottle, take extreme care lest the bottle explode or the cap take to the skies violently - or into someone's face - Kumiss is a very touchy beverage! add a generous dose of oak shavings and mature for 3 months, for a professional touch. raisins into each bottle. After a few days, it should be good to drink. ough several layers of cheesecloth. Squeeze dry, then add more water and squeeze again. Add water to make about 2 gallons, heat, and dissolve in sugars. Bring to boil, add citroid juices, and boil stirring frequently (to avoid excessive sugar carmelization) for about 30 minutes. Pour into fermenter containing 2 + gallons cold water carefully (to avoid hot stuff on cold glass) and add more water to make about 5 gallons. Pitch. Ferment. Bottle. Drink. and serendipity: I'd hate to try and reproduce it exactly. But I think there's good info in the recipe, which can be applied to other attempts.