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Bummer. In fact I am in the middle of making a blaand (blaand as in blond or blonde, not as in bland, tasteless), and although this whey wine has another few weeks to go before I bottle it is surprisingly good: not sour, great mouthfeel and (at this time) still pleasantly sweet. I make mine from sweet whey (cultured milk not milk clabbered with lemon juice or citric acid) and it in fact tastes (young) much like alcoholic cream. If anyone makes hard cheese this is a great use for the whey which is normally a waste byproduct (though of course there are dozens of uses to which you put whey).