Odysseus
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- Joined
- Jul 22, 2019
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Okay, so, I've got a question about fusel alcohols and a Finnish "beverage" called kilju. It's basically sugar, water and yeast that are allowed to ferment. Assuming I made such a recipe, would fusel alcohols be a concern? Are there certain techniques (or rather mistakes) that might make fusel alcohols occur in greater amounts? Anything I can do to limit them?
I've got plenty of homebrew equipment (just not the ingredients for a batch) including a hydrometer. Ideally, I will stop fermentation at around 5-8% ABV.
I know that there are a few yeast strains like Turboyeast that are meant for high alcohol content in a short period of time, and I've heard that these strains create very high levels of fusel alcohols. This is precisely what I want to avoid. For the purposes of this experiment, let's just assume that I'm going to use regular baker's yeast from the grocery store.
I might go for straight up kilju, or I might do a sort of cross between kilju and juice wine. The kilju aspect of this rather than simply making a juice-wine is the fact that I am somewhat limited in terms of supplies.
Basically, I am looking to experiment with a batch for the hell of it. I know it's probably going to be unpalatable any way, but the goal of this is more of an adult-oriented science experiment (think Beakman's World) with a fun payout at the end.
I live in a rural area, and sometimes I run out of booze before I can make it back to town to get provisions. I just got to thinking about this concept while considering some of the alternative beverage types. I also pondered a sort of molasses/kvass beer-like beverage, but I'll leave that alone for its own discussion.
Anyways, just wanted some general input on how to make kilju (or something very similar) without going blind.
I've got plenty of homebrew equipment (just not the ingredients for a batch) including a hydrometer. Ideally, I will stop fermentation at around 5-8% ABV.
I know that there are a few yeast strains like Turboyeast that are meant for high alcohol content in a short period of time, and I've heard that these strains create very high levels of fusel alcohols. This is precisely what I want to avoid. For the purposes of this experiment, let's just assume that I'm going to use regular baker's yeast from the grocery store.
I might go for straight up kilju, or I might do a sort of cross between kilju and juice wine. The kilju aspect of this rather than simply making a juice-wine is the fact that I am somewhat limited in terms of supplies.
Basically, I am looking to experiment with a batch for the hell of it. I know it's probably going to be unpalatable any way, but the goal of this is more of an adult-oriented science experiment (think Beakman's World) with a fun payout at the end.
I live in a rural area, and sometimes I run out of booze before I can make it back to town to get provisions. I just got to thinking about this concept while considering some of the alternative beverage types. I also pondered a sort of molasses/kvass beer-like beverage, but I'll leave that alone for its own discussion.
Anyways, just wanted some general input on how to make kilju (or something very similar) without going blind.