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Sour milo #11046609 08/17/15 01:36 PM
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Harleyrockstar Offline OP
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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.

Last edited by Harleyrockstar; 08/19/15 02:20 AM.
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Re: Sour milo"shelf life" [Re: Harleyrockstar] #11046618 08/17/15 01:42 PM
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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.


Originally Posted by OTFF
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Re: Sour milo"shelf life" [Re: Harleyrockstar] #11046646 08/17/15 02:01 PM
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ChuChu1 Offline
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It has a long shelf life. I have some that is 5 years old.


Snowflakes and entitled brats will be the doom of America!


Re: Sour milo"shelf life" [Re: Harleyrockstar] #11047137 08/17/15 05:35 PM
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Muzzlebrake Offline
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Yep, mine is over a year old. The older the better it works IMO.


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Then He made the earth round...and He laughed and laughed and laughed!

Re: Sour milo"shelf life" [Re: Harleyrockstar] #11047229 08/17/15 06:18 PM
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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.

Re: Sour milo"shelf life" [Re: Harleyrockstar] #11047268 08/17/15 06:37 PM
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Mo Offline
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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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Re: Sour milo"shelf life" [Re: Muzzlebrake] #11047626 08/17/15 09:36 PM
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HolyGrail Offline
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Originally Posted By: Muzzlebrake
Yep, mine is over a year old. The older the better it works IMO.


This


Re: Sour milo"shelf life" [Re: Harleyrockstar] #11047730 08/17/15 10:29 PM
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add a pkt of yeast...speeds up the process...save sum for the next bukit...u mite need new nabors


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Re: Sour milo"shelf life" [Re: Harleyrockstar] #11047860 08/17/15 11:34 PM
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Bittercreek Offline
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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.

Re: Sour milo"shelf life" [Re: Bittercreek] #11047897 08/17/15 11:57 PM
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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 ?

Re: Sour milo"shelf life" [Re: Harleyrockstar] #11048676 08/18/15 01:33 PM
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Mark Ray Offline
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I like to leave it open for the flys to get at. Those maggots are the icing on a real smelly cake...

Re: Sour milo"shelf life" [Re: Harleyrockstar] #11048737 08/18/15 02:03 PM
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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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Re: Sour milo"shelf life" [Re: Siberman] #11049247 08/18/15 06:24 PM
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Bittercreek Offline
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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.

Re: Sour milo"shelf life" [Re: Harleyrockstar] #11051766 08/19/15 08:57 PM
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stubby77 Offline
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Good report never tried cheese in my grain I'm going to try.



Re: Sour milo"shelf life" [Re: Harleyrockstar] #11051914 08/19/15 09:56 PM
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SALLYSUE Offline
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I put 1 bag of maize in 3 - 5 gal buckets seems to work out great

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