Writer: Bernard Smith

If you’ve made cheese, then you’ll be left with a considerable amount of whey as a byproduct. Why not use it to start a new fermentation project, such as whey wine, mead, or even liquor?

Wine and cheese go hand-in-hand in the WineMaker office. While making cheese may seem complicated, making wine probably did before you started too. Follow this advice and you’ll be on your way to making cheese, including recipes for cheese curds, Asiago, and Caerphilly.

Homemade liqueurs are both delicious and incredibly easy to make. Why spend top dollar for liqueurs from the store when you can make ones to your taste at home for a fraction of the cost? We share the techniques as well as six homemade liqueur recipes.