Fer...fermented milk. That--that just sounds like spoiled milk at that point?

But uh I got a friend who might be able to get you some specifics about still parts. Or like--actually making it might take some doing, but if you need the hard numbers behind it, Cosima might be able to help.

Didn't exactly pack the old still with me when we moved across the sea. Sure hope someone's taking good care of it back there, cuz it might, uh, otherwise have exploded--none of that's important, except for making booze that isn't ale and wine, haven't really had a good chance to start that back up.