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#11046609 - 08/17/15 08:36 AM Sour milo
Harleyrockstar Online   content
Angler

Registered: 01/30/15
Posts: 267
Loc: Leander
Thinking of making my first batch of soured milo. Don't know how well this will go over with the wife and neighbors since I live in a sub-division but need to stock the freezer and this seems to be the key.

Question is how long to sour before using and then how long is it good for? Would like to go on a few trips in the next couple of weeks and was hoping to use the same batch.

Thanks for the input and any secret recipes welcome. Have been told to add water, sugar and beer and then let sit in the sun for a few days in a sealed container.


Edited by Harleyrockstar (08/18/15 09:20 PM)

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#11046618 - 08/17/15 08:42 AM Re: Sour milo"shelf life" [Re: Harleyrockstar]
Fishin' Nut Online   content
TFF Celebrity

Registered: 03/14/03
Posts: 5887
Loc: Huntsville, AL
Don't fill it up all the way with grain and water. Leave room for expansion, otherwise you WILL have a problem with wife and neighbors. I always "burped" mine daily or left the lid slightly cracked open. Placing bucket in direct sunlight will speed up the process.
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Kirk Long (Kikr) March 4, 1959 - June 19, 2009
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#11046646 - 08/17/15 09:01 AM Re: Sour milo"shelf life" [Re: Harleyrockstar]
ChuChu1 Online   content
TFF Team Angler

Registered: 03/08/10
Posts: 3039
Loc: Gonzales, Tx
It has a long shelf life. I have some that is 5 years old.
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#11047137 - 08/17/15 12:35 PM Re: Sour milo"shelf life" [Re: Harleyrockstar]
Muzzlebrake Offline
Extreme Angler

Registered: 12/26/14
Posts: 1381
Loc: Euless
Yep, mine is over a year old. The older the better it works IMO.
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#11047229 - 08/17/15 01:18 PM Re: Sour milo"shelf life" [Re: Harleyrockstar]
HeavyLead Online   content
Extreme Angler

Registered: 01/18/14
Posts: 1006
Loc: Rowlett, Texas
The thing is, it's been soured. Any shelf life the grain once had, has long been spoiled. Once the micro-organisms do their work, there's not much else that can happen with it. Especially since the lactobacillus bacteria and wild yeast that cause it to go sour will create alcohol and lower the ph (makes it acidic) to a level not many microorganisms can tolerate. It's basically in a preserved state.

Don't bother adding a beer. Almost any beer you get off the shelf is pasturized and sterile. Even an expensive unfiltered unpasturized beer has a very small and weak amount of live yeast. It's just not going to do anything but waste beer.

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#11047268 - 08/17/15 01:37 PM Re: Sour milo"shelf life" [Re: Harleyrockstar]
Mo Online   content
TFF Guru

Registered: 10/08/01
Posts: 12040
Loc: Lake Palestine/Cherokee co
Just add water and place in sunshine, leave room for expansion, may have to add more
water in a few days.


MO
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#11047626 - 08/17/15 04:36 PM Re: Sour milo"shelf life" [Re: Muzzlebrake]
HolyGrail Offline
Angler

Registered: 09/13/12
Posts: 372
Loc: Little Elm
Originally Posted By: Muzzlebrake
Yep, mine is over a year old. The older the better it works IMO.


This
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#11047730 - 08/17/15 05:29 PM Re: Sour milo"shelf life" [Re: Harleyrockstar]
crapyetr Online   sleepy
Extreme Angler

Registered: 09/20/14
Posts: 1381
Loc: Nacog TX
add a pkt of yeast...speeds up the process...save sum for the next bukit...u mite need new nabors

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#11047860 - 08/17/15 06:34 PM Re: Sour milo"shelf life" [Re: Harleyrockstar]
Bittercreek Offline
TFF Team Angler

Registered: 04/17/05
Posts: 3296
Loc: San Angelo Tx
Its like Wine.
Older the better. After couple weeks in the Sun. Add a cheap block
of H.E.B. Velvetta Cheese knockoff. Into it. Stir and burb, about every
2 days.
Good-Luck to you.

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#11047897 - 08/17/15 06:57 PM Re: Sour milo"shelf life" [Re: Bittercreek]
Siberman Offline
TFF Celebrity

Registered: 03/01/09
Posts: 6245
Loc: Titus County
Originally Posted By: Bittercreek
Its like Wine.
Older the better. After couple weeks in the Sun. Add a cheap block
of H.E.B. Velvetta Cheese knockoff. Into it. Stir and burb, about every
2 days.
Good-Luck to you.


Does the cheese help fermentation or is it just for taste ?
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#11048676 - 08/18/15 08:33 AM Re: Sour milo"shelf life" [Re: Harleyrockstar]
Mark Ray Offline
TFF Guru

Registered: 05/06/10
Posts: 14421
Loc: Arlington, TX
I like to leave it open for the flys to get at. Those maggots are the icing on a real smelly cake...
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#11048737 - 08/18/15 09:03 AM Re: Sour milo"shelf life" [Re: Harleyrockstar]
UGLYSHCTICK Offline
TFF Team Angler

Registered: 03/18/15
Posts: 3836
Loc: East Texas
I found some I forgot about a few weeks ago. Is at least 3 yrs old. was lil dry so I poured some gross beer that was left at my house in it. Good to go again.
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#11049247 - 08/18/15 01:24 PM Re: Sour milo"shelf life" [Re: Siberman]
Bittercreek Offline
TFF Team Angler

Registered: 04/17/05
Posts: 3296
Loc: San Angelo Tx
Originally Posted By: Siberman
Originally Posted By: Bittercreek
Its like Wine.
Older the better. After couple weeks in the Sun. Add a cheap block
of H.E.B. Velvetta Cheese knockoff. Into it. Stir and burb, about every
2 days.
Good-Luck to you.


Does the cheese help fermentation or is it just for taste ?


I have always did it for added flavor. But now you mention the fermentation,
It probably helps with that as well.

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#11051766 - 08/19/15 03:57 PM Re: Sour milo"shelf life" [Re: Harleyrockstar]
stubby77 Offline
TFF Team Angler

Registered: 02/03/13
Posts: 3069
Good report never tried cheese in my grain I'm going to try.
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#11051914 - 08/19/15 04:56 PM Re: Sour milo"shelf life" [Re: Harleyrockstar]
SALLYSUE Online   content
TFF Team Angler

Registered: 02/26/05
Posts: 3535
Loc: BELTON TEXAS
I put 1 bag of maize in 3 - 5 gal buckets seems to work out great

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