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Milk Punch: The Topic

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32 replies to this topic

#31 Danne

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Posted 14 December 2013 - 11:23 AM

The Cognac I use is at 40%. Don't think it's possible to get stronger than that here in Sweden.

I'm pressing the juice fresh, but I don't strain it until I strain the milk solids.

I don't think it's from the lemonoils but some milk particles that I can't strain. 

Sure I can go through the long way and use agar agar but I shouldn't be needing to do that. 

#32 Danne

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Posted 18 December 2013 - 06:49 PM

Ok I let my Punch stand for a couple of days, there where almost no sediment. So I went to my local brewshop an bought some Isinglass, now it's crystal clear.

It's very frustrating that I can't get the Punch clear by it self. If anyone has some experience with this, pleas help me out. 

#33 Keith Orr

Keith Orr
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Posted 25 April 2014 - 02:25 PM

I've seen some other old milk punch recipes that call for isinglass. It's probably the way to go if you want to cellar some of your milk punch. Another thing that might help is being very gentle with the mixture after you combine the ingredients so you don't break up the curds and put more particles into suspension.