Kilju - Finnish Sugar Wine

[quinnkender]

I am an amateur brewer and recently brewed my first really good batch of hard sparkling cider. I decided to give Kilju a try with roughly 50oz of water, 2.5 cups of pure cane sugar, and a packet of Fleischmans rapid rise yeast. I went with non-brewing yeast and sugar, instead of something like a champagne yeast and sucrose, to pay homage to the Finnish punk scene.

The OG turned out to be 1.12 and I'm really hoping it ferments down to 1.000.

I put the yeast in while the water was warm and put in my twin chamber airlock and carboy and an hour later, the airlock was filled with sediment from the foam. I left about 4 inches in the bottle and it just went crazy. I'm getting about 2 bubbles a second and it's been going for 8 hours now.

Does anyone know if Kilju goes bad if you bottle and let it sit? Should I just siphon it out and drink it as soon as I can? I'm going to a concert in a few weeks and I was going to dink it then, but wasn't sure if it is necessary to leave it in the bottle to age at all.

 

[Descender]

toss a lemon in there. That should help mask the bread taste. It will be fine for a couple of weeks.

 

[Loftearmen]

That doesn't sound like it would taste very good. Have you ever tried it before?

 

[discopig]

Kilju is not that bad when brewed properly. If you don't mess it up then filter it at the end, it should taste like ethanol and water, which tastes kind of like weak vodka or everclear.