Alcoholic drink - produced from whey with added sugar malt and yeast with fermentation

摘要

Tasty drink, pref. containing 8-8.5 vol.% alcohol, is prepared by adding substances forming alcohol under fermentation, particularly sugar, as well as malt and yeast to fermented whey. In pref. process, milk is treated with 5% citric acid; casein formed is removed with a separator, and the whey is fermented 7-10 days in a pressure-vat With addition of sugar, malt and yeast. Pref. 1.8-2.2 atm. excess pressure CO2 are added after fermentation is completed.