Talk:Kilju
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[edit] Freezing Legend
Isn't the "if you freeze the orange juice, no yeast is required" just an urban legend? —Preceding unsigned comment added by Ttsalo (talk • contribs) 11:21, 13 November 2007 (UTC)
Nope. I have empirical evidence... —Preceding unsigned comment added by 212.16.102.117 (talk) 14:54, 28 February 2008 (UTC)
[edit] The Dark Side
I believe there is not a single Finnish person that has not at least tried kilju once. Especially in the northern parts it is quite popular amongst the unemployed and students. It can be made properly so it has a flavour of lemons or grapefruit and alcohol and also achieve as high alcohol content as 12% (regular beer in Finland is 4.5...4.9%).
Easy and cheap to make, upsets your stomache but gets you really drunk. Every young persons dream...
Aika-Poika 22:01, 2 January 2007 (UTC)
[edit] How To Make It
As I was unable to add a link on the main page to this recipe, here goes:
EASY AND DELICATE KILJU by Aika-Poika Finland 30.6.2007
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YOU NEED:
- 1 bucket (V = 10 l)
- 1 big ladel
- 1 tee spoon
- 5-7 lemons
- 1.5 kg chrystal sugar (white)
- ~1 kg brown sugar
- 100 g (2 pcs) fresh baking yeast DO NOT USE DRIED YEAST
- 1 plastic bag
- warm water
- small funnel
- empty bottels (plastic, glass - doesn't matter) + tops
- warm and draftless place
- fridge
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METHOD:
1. Pour some warm water on the bottom of the bucket. The water should not be over +41C and it is OK when it feels slightly warm to your hand. The yeast dies if the water is too hot.
2. Dessolve the yeast into the water. After this add some more warm water. NO NOT KILL THE YEAST.
3. Now add all the white sugar and half of the brown sugar. Stir until it's dessolved.
4. Slice four (4) lemons thinly. Add to the mixture. Squeese the juice of 1-3 lemons and add.
5. Add warmish water until the bucket is full. NO NOT KILL THE YEAST. Mix well.
6. Cover the bucket with the plastic bag and place in the warm and draftless place. I prefer the cabinet above fridge: it is warm and no-one can disturb the brew. Now, the mix is working i.e. the kilju is brewing if after a day or so you can hear quiet bubbeling from the bucket and smell a strong yeast. This should be finished by the end of the second week. If not, leave until you can't hear anything and the smell of yeast is almost/totally gone. Anyways, the brewing should take place atleast 10 days. DO NOT HASTEN. As the old saying goes: the good is worth of waiting for. It is better to leave it for too long than take it too soon.
7. After the brewing is finished, place the bucket to a COOL (not cold!) place: bottom of the fridge or cellar is good. The temperature should be the same as storing wegetables. Leave the bucket for two (2) days. This is to slow down the rest of the yeast, if there is any.
8. Now the botteling can start. Take the bucket CAREFULLY. There should not be any yeast in the bottom but if there is, do not mix it! Devide the liquid into the bottels. Add one(ish) spoonful of brown sugar to each bottle and place the top.
9. Place the bottles in a COLD place i.e. food part of the fridge. If there is still active yeast left, it will eat the brown sugar and die in the cold or if there is no yeast left, the sugar will work as sweetener. Leave the bottles for atleast three (3) days. Then it is ready to drink.
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COMMENTS:
I used this method for 10 years and it worked well (when I was first a teenager then student). The strength is roughly 11-12 % and the taste is a little sour and lemony. the colour is almost clear with a hint of grey when other makes are often cloudy and grey, even brown. Sometimes I use partly grapefruit and partly lemon but I always have some lemon involved. Raisins can be added also and more brown sugar in the bottles if you have a sweet tooth.
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END
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Aikapoika 18:06, 30 June 2007 (UTC)
