I have no idea of the abv of this thing, btw, since I checked nothing because I really didn't care.
I froze and defrosted it a couple of times to get the sediment to go to the bottom, because I didn't care enough about it to give it time to think. The product was a liquid that was crystal clear at the top, then gradually becoming yellow at the bottom. I just siphoned off a portion from the top, and it tasted fairly watery and boring with a slight hint that it wasn't water. Tasted the bottom and it was sweet and different, so I just shook it right up again.
It's not that great, really. It reminds me of a cheap, diluted sake. Boring, but not offensive. But it'd be easy to add some cordial concentrate since the flavours are so vague and easily masked. It'd also be good to use some actual wine or distiller's yeast to get an abv of 12-20 percent, which would make it better at the only thing it's useful for.
I just took several very big gulps, so we'll see just how alcoholic it is.
EDIT: Okay, I had to have almost the entire 2.5 kilos/litres of it to get sufficiently tanked, while still being able to type this sentence. I guess it must've been around beer strength.
Nevertheless, I'm doing a new 13L batch using simple white sugar, this time actually checking OG, which worked out at 1.064.
Ten Sixty-Four Kilju
2kg white sugar
13L tap water
1 sachet baker's yeast
OG: 1.064
potential 8.75% alcohol
- Turn cold tap on, run it into fermenter turning the tap off at the 13L mark.
- Dump a 2 kilo bag of white sugar into fermenter.
- Stir until you don't feel grittiness on the bottom.
- Scatter packet of yeast in.
- Stir on second day.
Fermentation took a day or two to start because I neglected to make a starter or heat the must in any way, but a slower fermentation means... uh... it'll be different in some way... possibly for the better, possibly not. We'll see.
What do you reckon, should I make a starter and pitch some another lot of yeast, in warmish starter form? How quick was your fermentation? How does it taste? What temperature did you ferment at? If yours was "quick and tasty" or "slow and yucky", I'll pitch more yeast. If yours was "quick and yucky" or "slow and tasty", I'll keep it the way it is. It's fermenting, definitely, just not vigourously by any extent of the imagination.
I think next time I'll also make a spiced one if I think it would work. That'd be interesting. I wonder what skim milk powder would do for it...
Finshed my first batch of finnish Kilju
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