2 ms·

Hah, I never thought of making alcohol from milk. I own a still so I'm tempted to make my own. Probably makes the most sense to use evaporated milk since the

Hah, I never thought of making alcohol from milk. I own a still so I'm tempted to make my own. Probably makes the most sense to use evaporated milk since the sugars are more concentrated. In fact, I wonder if a specific yeast strain is needed. Converting waste to alcohol should probably be more common. Grocery stores toss out old fruit all the time, but yeast don't care whether the fruit is bad. Even if it wasn't sold for drinking, surely it would have some industrial purpose.

anfractuosity 7y ago
Yup, you need a specific yeast strain, saccharomyces cerevisiae typically used for fermenting ales, won't ferment lactose.
- ravenstine 7y ago
  Strangely enough, I can't find much information on the subject, but you're right that saccharomyces don't ferment lactose. Brettanomyces, or wild yeast, might be able to ferment it, but there are only a few species that do it(anomalus and claussemii, according to a table from Gilliland 1961). I'd either have to special order it or just make a wild yeast starter and just see what happens. EDIT: Saccharomyces can ferment galactose, which I think means lactase can be used to convert the lactose in milk into something that conventional yeast can eat. :D
  - anfractuosity 7y ago
    https://en.wikipedia.org/wiki/Kluyveromyces_marxianus https://en.wikipedia.org/wiki/Kluyveromyces_marxianus is one I've heard of that can ferment lactose
    - ravenstine 7y ago
      > Due to the heat tolerance of K. marxianus, high heat fermentations are feasible, reducing the costs normally expended for cooling as well as the potential for contamination by other fungi or bacteria. In addition, fermentations at higher temperatures occur more rapidly, making production much more efficient.[9] Due to the ability of K. marxianus to simultaneously ustilize lactose and glucose, the prevalence of K. marxianus in industrial settings is high as it decreases production time and increases productivity. Dang! I've got to get my hands on this!
- deleted 7y ago
  [deleted]

anfractuosity 7y ago

Yup, you need a specific yeast strain, saccharomyces cerevisiae typically used for fermenting ales, won't ferment lactose.

ravenstine 7y ago
Strangely enough, I can't find much information on the subject, but you're right that saccharomyces don't ferment lactose. Brettanomyces, or wild yeast, might be able to ferment it, but there are only a few species that do it(anomalus and claussemii, according to a table from Gilliland 1961). I'd either have to special order it or just make a wild yeast starter and just see what happens. EDIT: Saccharomyces can ferment galactose, which I think means lactase can be used to convert the lactose in milk into something that conventional yeast can eat. :D
- anfractuosity 7y ago
  https://en.wikipedia.org/wiki/Kluyveromyces_marxianus https://en.wikipedia.org/wiki/Kluyveromyces_marxianus is one I've heard of that can ferment lactose
  - ravenstine 7y ago
    > Due to the heat tolerance of K. marxianus, high heat fermentations are feasible, reducing the costs normally expended for cooling as well as the potential for contamination by other fungi or bacteria. In addition, fermentations at higher temperatures occur more rapidly, making production much more efficient.[9] Due to the ability of K. marxianus to simultaneously ustilize lactose and glucose, the prevalence of K. marxianus in industrial settings is high as it decreases production time and increases productivity. Dang! I've got to get my hands on this!
deleted 7y ago
[deleted]