Kilju - Finnish Sugar Wine - SUPER Cheap Wine at Home

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Let's make Kilju, or Finnish Sugar Wine. We're going to try to do this as accurately as possible. However, the yeast had different ideas! In the end, we tested it with various flavorings. Kilju is very versatile, you can do just about anything you want with it. Kilju is also pretty cheap, so you can always have some brewing.
Ingredients:
2 lbs (.907 kg) Sugar
Water to fill to a Gallon
2.5 grams Fermaid O: amzn.to/3Nou1bR
Red Star Premier Blanc Yeast: amzn.to/42uvZeR
Additions:
1 teaspoon Yeast Hulls (if your brew stalls): amzn.to/43yF47W
*please watch the video for all the additional techniques we used to "fix" a stall
Flavors of your choice. We used Cherry Juice, Lemon Juice and Honey, and some extracts.
Tabletree Cherry Juice: www.tabletreej...
Sugars in Homebrew: • Sugars in Homebrew Mea...
Racking: • Racking Homemade Mead,...
Mojito Kilju: • Kilju Recipe - Sugar W...
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1 Gallon Carboy with Airlock: amzn.to/3p17IPS
Our Favorite Pitcher: amzn.to/43zM8RN
Solid Bung: amzn.to/45ZJ0A0
Star San: amzn.to/3WYZKUa
Hydrometer Kit: amzn.to/3X0qP9k
Baster: amzn.to/3MZwckM
Instant Pot: amzn.to/460AuRE
1 Gallon Wide Mouth Fermenter: amzn.to/45Y1gd1
Auto Siphon: amzn.to/3CpwyvS
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Olive Nation Extracts: amzn.to/3ClAbmv
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Опубликовано:

28 сен 2024

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Комментарии : 1,5 тыс.

@pointdironie5832 Год назад

Never in a million years did I think I would see a lovely middle-aged non-Finnish couple brewing kilju. Internet is amazing sometimes!

@oscarn- Год назад

Exactly. 😅

@petrusinvictus3603 Год назад

Neither did I! IAre these AI-algorythm getting in memories 40yrs ago? Why else this pops when I just casually open youtube after a week. Creepy...

@mr.grumpy3683 Год назад

Facts 😂

@CitySteadingBrews Год назад

Lol

@steffenrosmus9177 11 месяцев назад

They are not brewing, technically😂

@Dewkeeper Год назад

As a Finnish (former) student, I can say that your experimentation with flavorings truly honors the spirit of kilju consumption. If you don't scowl at least once while trying mixes, you didn't really experience kilju 😂

@CitySteadingBrews Год назад

LOL, thanks for the vote of confidence!

@Sibula Год назад

Yup, lemon and grapefruit are two that usually work pretty well to mask the horrible taste of the turbo yeast. EDIT: Almost forgot about salmiakki, that one is the best

@Nobody-Nowhere Год назад

As a Finnish person from Korso, the kilju capital of finland. I can say that no, you don't flavor kilju. And its supposed to be white and still bubbling when you drink it. You also make it in 30l containers and drink it from 2l Mehukatti canisters.

@Sibula Год назад

@@Nobody-Nowhere no no no, if you want to drink it neat it needs to ferment dry and settle first. Sweet and yeasty kilju is one of the most disgusting things you can safely drink.

@OriginalElbowTactics Год назад

It’s supposed to taste foul and hit you like a baseball bat.

@NikoMikkanen Год назад

Yeah, basic kilju is just sugar, water and yeast, but that's just opening a gigantic door to a whole world of kilju. If you're short on yeast, use bread. If you're short on sugar, use bananas or apples. Kilju has always been a way to make alcohol out of anything available, and "punk kilju" (as in the punk rock music lifestyle) is a whole chapter of it's own. So adding taste to kilju is perfectly accectable. If it produces alcohol through fermentation in the corner of your bathroom, it's kilju. And the only thing that's ever made me sicker than kilju was the night I discovered tequila in my early 20s...

@CitySteadingBrews Год назад

I may have to quote you!

@Pyhantaakka Год назад

False, I was brewing some fine imperial stout in my student apartment (kept it in the shared bathroom).

@just_jouni 11 месяцев назад

This is accurate. Orange juice + turbo yeast was a popular combo within the high school age delinquents population of my town back in the day..

@YuckFoutube-e1z 9 месяцев назад

Oven temps kill yeast.

@Noctureal Год назад

The origin (and main use) of Kilju here in Finland is to get drunk cheap. It's not fancy drink that people enjoy. It's very popular among students who don't have money to buy alcohol. So what they do is Kilju. Usually it's done with some kind of "turbo yeast". Which basically means that you let it ferment maybe a week, sometimes less. No flavoring, no fancy things, usually done in cheap bucket. Then you drink that sugary water that tastes like yeast. It's not good but it gets people drunk.

@Finwolven Год назад

Back in Jyväskylä Uni we used to get a cheap mixed-berry juice concentrate and use that to flavor the kilju. It was 'good' when you could no longer taste the yeast.

@themarchhare154 Год назад

My kilju tastes a lot like cider or apple juice but I think it's cause I use turbinado sugar and just bakers yeast lol it's honestly the cleanest drunk or best hangover I've had. Can drink it at 7% or 12% and it's just fine, head is clear the next day. I haven't even actually had it survive long enough to be bottled. The hangover has been tested with multiple people too. Been using the same yeast colony for months as well just adding a bit more every couple weeks. I quite enjoy it to be honest.

@xjesusxchristx Год назад

My Finnish step grandmother used to make it all the time! 😂 I find it funny realising today it's kinda a counter culture, and college thing, because I grew up with her view that it was just an "old country brew" that everyone she knew would probably make.

@NestaSimbaSauti Год назад

@@xjesusxchristx Europe is one big moonshiner town lol So no doubt You might think that way. Cheers.

@CitySteadingBrews Год назад

This isn’t moonshine at all. It’s fermented not distilled.

@John-mz6ig Год назад

What doesn't Kilju only makes you stronger.

@CitySteadingBrews Год назад

Exactly.

@cuchulainnmurphy8729 3 месяца назад

😂😂😂

@kimberlyharris4360 2 месяца назад

Can I get that on a t-shirt please??! 😁

@MaunoKoivistoOfficial Год назад

As a Finn, I literally burst out laughing at your thumbnail. Traditionally kilju is made by highschoolers using empty juice bottles (Mehukatti brand being the most authentic choice, IMO). Having that highbrow a packaging for this beverage is intrinsically hilarious.

@CitySteadingBrews Год назад

Sure, that’s where it comes from but… why couldn’t it be more? :)

@leohuxtable439 Год назад

@@CitySteadingBrews Guessing because you might as well be making wine if you're willing to take your time and spend an extra 50c per bottle. Kilju is traditionally used to make Finnish moonshine. On it's own I've never heard anyone drinking it besides teenagers or alcoholics. It's about as revered in Finland as Pruno is in US.

@johnpeiredaquavoii2213 Месяц назад

@@leohuxtable439 I'm making some pruno right now!

@jusas1 Год назад

Greetings from Finland. I have done lots of kiljus in my life and have few tips. Add 100-500g of raisins in the mix helps with fermentation and not too expensive to "screw up" main idea of kilju. You can use a "raisin bomb" to restart fermentation, add put sugar, raisins and yeast to a other container and let it start fermentation for 4-12 hours and add to kilju. And in my mind you can add what ever you want to kilju, but only if its cheap. Main idea of kilju is that its cheap and high in alcohol. I like to use some kind of citrus or ginger for example. Love your channel btw!

@lukehahn4489 Год назад

i made this without knowing what it was called, maybe i'm a Finn at heart. sugar-water-yeast, left it on the water heater for a week, cold crashed, carefully poured off the the good stuff and added a packet of lemon-lime koolaid. Ambrosia!

@poika22 Год назад

This review does a good job capturing the essence of kilju, which is that no one really thinks it's better than... any other drink really, but it's a whole lot better than nothing to drink.

@wizandoz Год назад

It is so strange to watch you guys actually make a proper enjoyable drink out of it. In my student days here in Finland kilju was made just to get drunk dirt cheap and "flavoring" was just to hide the awful sugarwatery yeast taste - neve thought anyone could actually drink it for its taste. But bravo to you, well done.

@lougriffiths 3 месяца назад

Same in the uk

@Necrospunk Год назад

This video takes me back. We were poor high schoolers but we liked to party, so we whipped up a 30 litre batch with sugar, fresh bread yeast and pear flavored "Mehukatti" juice concentrate. Halfway to the brew our buddies mom (who was kind enough to lend her closet to let it ferment) had told my buddy something akin to "you boys have no idea what you're doing", dumped some turbo yeast or similar in with some more sugar. In a total of two weeks we had a taste of it, raw with no mixers. I can remember me downing my second glass, a buddy of mine having grapes in his butt crack as a joke of some kind and then waking up with vomit all over my bed. Good times!

@NickDavis-sj9bi 11 месяцев назад

This begs the question, did you barf from drinking, or did you barf from eating the butthole grapes?

@johnpeiredaquavoii2213 Месяц назад

Do you think fast-acting yeast is turbo yeast?

@Necrospunk Месяц назад

@@johnpeiredaquavoii2213 fast acting dry yeast I think

@Necrospunk Месяц назад

@@johnpeiredaquavoii2213 and for the love of all thats holy please do not try to replicate it

@snowandcoal Год назад

Man it's been two decades since I had Kilju. This is nostalgic.

@alexlarsen6413 Год назад

Lol, this brings me back!! This isn't just a Finnish thing. Thing is, alcohol is abnormally expensive in all nordic countries. Norwegians buy booze in Sweden and the Swedes come to Denmark which is the cheapest, but still way more expensive than the rest of Europe. Also, the yeast used to do this is usually some type of turbo yeast strain that can chew through anything...basically the distiller's yeast already mixed with DAP and other nutrients in their original packaging.

@Paul__Allen Год назад

Ive heard of road trips to Estonia to stock up

@alexlarsen6413 Год назад

@@Paul__Allen Yeah, from Finland to Estonia on ferries

@msai257 Год назад

@@Paul__Allen Yeah, it's so widespread it makes the Estonian alcohol consumption statistics look bad :/ And then even Estonians are going to Latvia, and Latvians to Lithuania, and Lithuanians to Belarus...

@mihaelfajt293 Год назад

oh yeah alcohol is so cheap in estern europe so people here just buy it, i've never heard of anyone making their own, except if it's an actual hobby

@miningboi4207 Год назад

@@mihaelfajt293 don't they make rakija in many eastern european countries? or wine

@billdevany3303 Год назад

I make this as my primary drink of choice. I make 5 gallons at a time using 8 to 10 lbs of sugar and 2 oz turbo yeast. 4 to 6 days later its ready to drink! I brew in a stainless steel keg with a tap an inch off the bottom. no air lock, just a small hole at the top. no racking needed. I have made hundreds of gallons and never had a stall, oxidation or contamination issue.

@Sefhen Год назад

One buddy of mine made making Kilju into a science in his University days, he used coffee filters and active charcoal to clean out all the crap from it and that was left from fermentation, it was a clear liquid with a slight black tint and it was strong enough to give a warm feeling in your stomach. I think he sold it for 2 euros for 1,5 liters so when you get a couple of 1 liter orange juices and extra empty 1,5 liter bottle, you've got a fun night drinking outside and probably not so fun day after talking norwegian with your toilet.

@icankillbugs 10 месяцев назад

"talking norwegian with your toilet" lmfao

@cuchulainnmurphy8729 3 месяца назад

@@icankillbugsROFLMAO!!! 😂

@Ataraxis99 Год назад

A little tip from my beer brewing/country wine experience. Check your water hardness and monitor pH during fermentation. If your water is soft then add some kind of buffering agent before fermenting. Some calcium carbonate does wonders to keep the pH above 3-3.5 and will prevent stuck fermentation due to soft water👍

@mrwalter1049 Год назад

Interesting since Finland has generally very hard water. Especially in houses out in the sticks that have groundwater wells.

@Tunkkis Год назад

@@mrwalter1049Quite the opposite, water in Finland is generally soft.

@jyrki2275 11 месяцев назад

@@Tunkkisluulis toisin. Sen verta kalkkiset suihkun lattiat ja muut sellaset

@rastimo229 Год назад

I was a teen in the early 80's, we made kilju with friends. Then, in early 90's as young adults we moved on to fancier stuff, "Home wine packages". Those even tasted fairly okay, even though a lot of white sugar was involved. After '95 and EU, alcohol got somewhat cheaper, and one could bring cheap booze from "the south". So that pretty much ended this national hobby 😄

@kala1780 Год назад

Alcohol didn't to my knowledge get cheaper, but we got more wealthy as a nation due to our country properly entering global markets and EU benefits of less tarifs and tolls etc. So it was relatively cheaper to our wealth level.

@erebys21 Год назад

Wait, y'all come down to Estonia for cheap alcohol? Why don't y'all just cut out the middleman and go straight to Latvia?

@kala1780 Год назад

@@erebys21 Distance and convenience... it's only a 2-3 hour ferry ride to Tallin if you live near Helsinki. I mean some "professionals" may take the ferry to tallin and drive to latvia to buy booze and then go back, but I think most people value their time more than the money saving they may get for spending all that extra time (and fuel) going all the way to Latvia.

@TitaniusAnglesmith 11 месяцев назад

Don't worry, me and my homies continued the tradition in early 2010s sweden.

@frogjunk Год назад

I made a kilju, it ended up high abv around 16% but sweet, so I added ginger and lime. Tastes really good.

@GodBroly Год назад

Honestly Ive watched you guys for YEARS like since the first super simple cyser when it was in the kitchen lol I have made many of your brews but this is honestly one of the best recipes because this is one of those brews that basically anyone can do and anyone can make taste anyway they want almost perfectly which to ME is the true heart and soul of home brewing making something that tastes exactly the way you want.

@CitySteadingBrews Год назад

I agree. Thank you for watching us all this time!

@izonker Год назад

You mean to tell us that it's not ..Finnish-ed yet??

@CitySteadingBrews Год назад

Lol

@robbytheremin2443 Год назад

(Groan)

@MaaZeus Год назад

Dad, get out of my internet!

@izonker Год назад

@@MaaZeus Never! I was here first, LOL.

@chelleyroberts Год назад

Dad jokes followed by pantheon/deity jokes. This gets better and better

@rullywinkle Год назад

I never thought to make it; but I appreciate the idea of a simple wine for infusions. Really cool idea.

@per-olamjomark7452 Год назад

Did not know about this fine tradition, although I am not surprised. Finns have always been inventive when it comes to these things.😃 In neighbouring Sweden we call this concoction 'mäsk' - and it is best known for giving you a terrible hangover. Not least because of the fusel oils. (I think.)

@kapteenikosmos Год назад

Im from Finland and I have been making kilju for over 15years now (way longer if i count what we managed to produce in our teenage years with my friend) at first it was because i was poor student and later i just noticed that i save way more money per month if i just keep drinking kilju and its pretty good now. I usually just use water, sugar and turbo/fast yeast to make it fast and strong and then use some sort of concentrated juice for flavor. Theres nothing wrong with mixing it to make it down easier :P

@vituixman1912 Год назад

Thank you for great video. I feel like time travelling to my student times. In that time it was illegal to made kilju, but of course illegal things can be interesting. We add to kilju some potatoes. Sometimes oranges too. In my student box I made table from empty cardboard box. Many people written poets, made music etc. beautiful things there. Basic things make people happy. ❤

@anxietyfox4322 Год назад

When I was a student, we made this in a bucket under my friends bed or in the bathroom. Plastic bucket, sugar, turbo yeast, water and most importantly; frozen orange juice. It has to be frozen or it won't work. Put everything in a bucket with a lid and an airlock, leave it sealed, and when it stops bubbling it's done. It should taste like an orange fanta, bubbles and all. Tastes pretty nice actually. It'll get you drunk too.

@sauravbasu8805 2 месяца назад

Real juice or the packaged juice ? Why does it not work if not frozen ?

@anxietyfox4322 2 месяца назад

@@sauravbasu8805 the orange juice we used was packaged from the store, not fresh, and the legend goes that they add stuff to it to make it not work. It's supposed to stop the process of converting sugars to alcohol. That might not be true, maybe it's just an urban legend, but fresh orange juice can spoil in the vat for sure. It's better imo to use a packaged juice ready to drink and just freeze it overnight. You don't want goopy moldy kilju!

@justskip4595 Год назад

"Will this work? Eh, lets try it." Is definitely what students do. What you happen to have at hand and what is cheap are great qualities. You could also try making Pyttipannu sometime if you want to experiment with food.

@DG_427 Год назад

I am really impressed with your pronunciation of kilju, Finnish pronunciation can be really difficult for foreigners.

@CitySteadingBrews Год назад

Thanks. A few have said it really is said with a j sound? Any ideas?

@DG_427 Год назад

@@CitySteadingBrews You pronounced it near perfectly, if someone is saying otherwise they don't know what they are talking about. I should know, I'm Finnish. :)

@Heraclitean Год назад

I love the idea that sugar wine is a uniquely Finnish thing.

@Max_Snellink Год назад

ABT Above Blood Temperature is now a thing ❤😂

@CitySteadingBrews Год назад

Lol

@Legion_One3 Год назад

I've started another kilju, 2 weeks in, 7% so far and still lightly bubbling. Made with 1.5kg Demerara sugar-4 litres warm ish water and Young's super wine yeast compound🤙🏻

@drmike5507 Год назад

I made a version of this when you guys did the mojito version a while back. instead of lime, i ended up adding half a bottle of Ocean Spray 100% cranberry. It delicious. I keep flip top's of it in the fridge and its super refreshing. Thank you for the constant inspiration in creating new brews.

@tomsbrewing1 Год назад

I wish I'd known about this when I was in college. Better than some of the beer we were able to get. Good video guys! Thanks.

@xjesusxchristx Год назад

My Finnish step grandmother used to make it in full 6 gallon carboys, use a distiller's yeast, the peels of 12 lemons(2 per gallon), an orange cut in half(a wedge per gallon), a handful of raisins, half a cup of molasses, and oat malt. She left Finland during early WWII, and always called hers traditional. The additions were mostly for nutrients, in her viewpoint, and a hint of complexity, and would often mix it into freshly made lemonade to drink. She would sometimes use a sourdough starter instead of brewer's, saying that's how her father would make it - but she preferred distiller's or high tolerance ale yeasts for flavour, reliability, and less likely to stall. In spring she'd often add young birch shoots or twigs for flavour, and in fall she'd use Spruce or pine needles for a winter brew.

@sasiuru Год назад

That sounds lot like a kotikalja (home beer). Reciepe sounded first as an "sima" due raisins, but molasses are for kotikalja. Sima is made from water, yeast, sugar, cane sugar and lemon. And raisins are added to sima when you bottle sima.

@shake544 Год назад

nowadays that might be called hard sima and drunk around easter or 1st of May to get that spring feeling going...

@xjesusxchristx 11 месяцев назад

@@shake544 Nice! Sure did get that spring feeling flowing! hahaha. She's no longer with us - I've been thinking about trying to recreate what you used to do!

@xjesusxchristx 11 месяцев назад

Her English was sometimes broken, especially when she was translating a distinctly Finnish concept. She also sometimes just called it "Farmer's Beer", so I think you probably nailed it.

@Sir_Baddington Год назад

My dad made kilju by brewing rosehip tea and adding sugar and bakers yeast in that. It was pretty good.

@GermanBrew Год назад

I liked the mojito kilju Video from 2019 (I think) I also made it then after the Video. It was delicious too. 😅😂. Also you made me start Homebrewing Not only do I now have my own brewing channel I also plan to start a meadery as a side business. So thanks for everything

@CitySteadingBrews Год назад

You are welcome!

@eddavanleemputten9232 Год назад

I really hope those meadery plans get off the ground and flourish. Especially now that you’ve moved. 😊 With a little bit of luck, my employer’s next meeting for the DACH territories will be in your area. If it does, I hope you’ll be open to meeting over a glass of mead, cider, beer or Glühwein (depending on season etc). I’ll bring a sample or two of my product if you’re willing.

@GermanBrew Год назад

@@eddavanleemputten9232 sure just contact me early enough. Because my new job also needs a lot traveling. The meadery starts just small. 10l for a colleague and his friends 😂

@eddavanleemputten9232 Год назад

@@GermanBrew - I’ll be sure to contact you the second I know. As for the meadery: fingers crossed! It’s a start and there’s no knowing where it’ll take you. I really hope for you that it’ll lead to great things!

@AdamFranklin500 Год назад

They done a superb job with the Mojito Kilju

@329icepeak 5 месяцев назад

Recipe for no problem kilju. OG 1083 FG 988 Golden slap sugar 1lb Water 1700ml Fermaid o 2.5g EC1118 2.5g Forget about it for 9 months and it will taste like a very dry white wine. Happy brewing and thank you for a awesome show.

@Nudgeworth Год назад

After making mojito kilju last year, I made plain kilju with hardy champagne yeast. I ended up mixing it with homemade Lemon squash. It was unbelievably delicious!!

@Nudgeworth 7 месяцев назад

We opened our last bottle of Mojito kilju a month ago. It was lovely, smooth and minty. It was well worth keeping it for a while year and a half.

@pleviaka Год назад

Another Finn here - deeply touched by this, thank you.

@CitySteadingBrews Год назад

You are welcome. It’s nice that some have fond memories of kilju. Many have been telling us kilju has to be disgusting to be kilju… I just don’t get it.

@pleviaka Год назад

@@CitySteadingBrews around 99% of kilju made is done by people (kids) who don't know what they're doing, this quickly lends to "has to be disgusting" type of romanticism. The point is: cheap, has alcohol, flavor it with whatever you can/want to get it down - you guys were right on the mark and your batch was beautiful.

@sauhamm3821 Год назад

paper and pen... that made the old timer in me smile. like when people say "tape" when they're talking about a digital recording :) you two are pure entertainment, thanks! edit - so entertaining in fact we had a literal 'mic drop' during the performance! #bravo

@CitySteadingBrews Год назад

Glad you liked it!

@saumcbatonrouge8798 Год назад

Tried out this recipe with similar results… OG was 1.092… Stalled at 1.050… Added yeast hulls 1st, then later 1/2 tsp bread yeast to get it started again… Eventually went down to 1.016… Added 6 oz dried mandarin oranges and let sit for 11 days… Made a wonderfully smooth, not too tart orange wine at 1.026…

@thebytespider Год назад

My understanding is that it does typically take many weeks to ferment and only when you use Turbo yeasts it can be done in a few days

@TK-rs9lq Год назад

Excellent chaos energy reminescent of some university shenanigans! I was supposed to go to bed at Late Enough To Be Early o'clock but here I am, watching Muricans make kilju and reminding me that I forgot to make Finnish mead/fermented lemonade for May Day...

@Caprifool Год назад

As a Scandinavian (Swede) this is one of your best and most relatable video's. ❤ The lets put some of this in, and some of this....hey, what about licorice? Or grandmas rhubarb cordial? Anything for some flavour. 😏🤭

@drakelazerus 5 месяцев назад

You guys are just great. I am a beginner and I appreciate your humor and sharing your knowledge!

@CitySteadingBrews 5 месяцев назад

Happy to help!

@GreenuniverseEuro Год назад

I am Estonian and I love that drink

@rogersartandsolutions5074 Год назад

I'm wondering if doing it with bread yeast will yield different results. Also a fun, quick Wild Fermentation you can may want to try if you liked Kombucha is Tepache. It's a Mexican fermented Pineapple beverage that you use the skins(the source of the bacteria and yeast) and some of the pineapple to make a probiotic drink. Ingredients are a whole pineapple, 250g brown sugar/piloncillo, and a cinnamon stick. Takes about 2-4 days for it to ferment and about 1-2 days for it to carbonate, then you refrigerate it. After it is chilled you can drink it. If you try to drink it not chilled after it carbonated it will spew everywhere.

@marcusmoonstein242 Год назад

During the Covid lockdown the sale of alcohol became illegal in my country for about six months. This ban also included all home brewing supplies. First thing I did was go down to the supermarket for some "food supplies". I came back with a 2.5kg bag of white sugar, 4L of apple juice, and 2 sachets of baking yeast. (They even took all the brewers yeast off the supermarket shelves!). Mixed all ingredients in my brewing pot with 10L of water, decanted into my fermenter and left for two weeks. I ended up with a (sort of) dry cider of about 10.5% ABV. Made the lockdown much more tolerable. I went on to experiment with other fruit juices and even golden syrup, and regularly got ABV's of around 10% to 11.5%. The taste was surprisingly good if you left it to mature for about three months, but it seldom lasted that long. Conclusion : bread yeast totally works for home brewing, BUT you can't get the ABV higher than about 11.5% before it dies on you.

@r2db Год назад

Bread yeast has a very low alcohol tolerance. It would have stalled even earlier than the wine yeast that was used.

@CitySteadingBrews Год назад

12% is pretty typical for us.

@rogersartandsolutions5074 Год назад

@@r2db I get 12% regularly with bread yeast. The reason I said bread yeast may yield different results is that it is bred to make more CO2 so maybe it has more of a tolerance to the CO2 that is made.

@CitySteadingBrews Год назад

It does not make any more or less co2. It’s a chemical thing. All yeast create roughly equal amounts of alcohol and co2. There’s nothing in the sugars to create more co2 and less ethanol and vice versa :)

@AvogadroAvogadro Год назад

Love watching your program, very informative for newbie wine enthusiast. Thank you.

@CitySteadingBrews Год назад

Thank you for watching. Glad you enjoy it :)

@TheRealFOSFOR Год назад

We made kilju (or something similar) when we were still under aged... our most memorable version was flavoring it with pear fruit juice, of the brand "mehukatti". We put everything in the bucket at the same time and let it bubble away for a week or two. The result was a really amusing green liquid, that was also pretty tasty. The real bummer of kilju is the awful taste of yeast.

@_Naaraaja Год назад

Mehukatti is the way. Aint nothing more proper than good 'ol mehukatti bottles filled with kilju.

@NiVoldiza Год назад

Ei maistu hiiva, kun ei juo raakana :D. Oon aina ihmetelly miks kukaan ei annan kiljujensa käydä loppuun.

@veryrancid3128 Год назад

Mehukatti is the way to go😅

@Tunkkis Год назад

@@NiVoldizaKellä on aikaa kärsivällisyydelle, kun voi sen sijaan juoda alkomaholia?

@jonni2317 3 месяца назад

sharp left-handed scissors and left-handed bread bows are two things that make me happy as an adult lol also you two are giant freakin' nerds and i love it

@MasentunutMuki Год назад

That lemon and honey kilju is simular to "sima", finnish May day non alcoholic drink. And I use my own kilju in homemade vanilla extract

@BubbaDuke2011 3 месяца назад

This is pretty much what I have started. Didn't know what it's name was until yesterday. Thanks for the video so far mine is still fermenting hopefully it won't stall like the video. Thanks you two are fun to watch keep up the good work 👏

@GEInman Год назад

Thanks for doing the experimentation, so I Don't Have To! I tried the kilju recipe you presented, and pretty much got the same results.I tried your tea wine recipe and got Better Results. So, I'm sticking to Tea Wine. I appreciate your hard work!

@CitySteadingBrews Год назад

Hope you enjoy

@kennylovesfishing Год назад

Try adjusting your pH down to around four right before you pitch the yeast. Our well water comes out of the tap at about seven so every time I tried this, it would stall. Once I figured out that PH was the culprit. I am now finishing in 4 to 5 days to complete dry. .

@CitySteadingBrews Год назад

That makes sense actually. We're used to honey or juices that get the acidity down.

@oecherclips2711 Год назад

Experimenting on brews at the moment, seems i unintentionally made Kilju with caramelized sugar last week. Temperature dropped today, so now i know it'll probably take a break fermenting. Thanks for the heads up =)

@stalwartlenny9883 Год назад

Now that you have made proper kilju, i think you could do some experiments with it. I have always thought of kilju as an decent base for experimenting with different flavours as it is a very "neutral" and "basic" wine. So it would be cool to see you make more kilju, for example something similar to that orange kilju i told you guys about back last year i think.

@Nudgeworth 7 месяцев назад

Congratulations on this video being watched over 280,000 times in 8 months!!!

@CitySteadingBrews 7 месяцев назад

Thanks!

@mitesh8utube Год назад

Kilju (sugarwash) will always stall if water doesn't have enough buffering capacity, which some spring waters or well waters have, but most purified water doesn't. It's due to pH crash. Easiest way to avoid pH crash is adding seashells at the start of fermentation itself. Seashells will dissolve as much as it's required to balance the pH. pH crash happens within few hours or days of starting fermentation. If everything goes right, sugarwash will ferment dry even with bread yeast within a week.

@mil-fpv4931 Год назад

Now I understand why she sells seashells by the seashore. Learn a new thing everyday!

@DukeNauticus Год назад

Oh man, talk about a trip down the memory lane. Me and a handful of my friends used to make Kilju back when were were students like, 17 years ago, in what must have been like a 15 gallon bucket. Everyone would chip in to buy a bunch of yeast and both white and brown sugar, as well as other stuff to flavor it with occasionally, and given how much we made, everyone that chipped in would then have free access to come and fill bottles with the stuff whenever they wanted. During the warm summer, we'd make it in this old abandoned shack at the nearby field and during winter, we'd do it in my friend's basement in hopes that his parents wouldn't find out. We didn't really let it ferment for more than a week, two at most, and I can fully admit most of the batches didn't taste too good, but it did give you that nice buzz, as long as you could drink enough without getting queasy and ending up on the toilet, ahah.

@jamesvatter5729 Год назад

Now that was different. This sounded like a great idea offering a better option than dilution to top off after racking. The crazy time it took to brew it and not being totally dry gives me pause though.

@CitySteadingBrews Год назад

It isn't always that long, lol

@karenlee1977 Год назад

This is what we did with our skeeter pee. Left it dry, then added flavor syrups per glass to get whatever flavor we wanted at the time. Excellent with some homemade rhubarb syrup.

@Coaltergeist Год назад

You want to make sure no mold grows in this brew or else it could Kilju. If you want to add any flavorings make sure Helsinki to the bottom of the carboy. Also, you could make it Finnish dry but it won't be as sweet. Oh, and when you're siphoning you can do it while you're sitting down if you put the destination vessel in your Lapland.

@hotlavatube Год назад

Neat. I'm reminded of those bochet brews you made. I know you can caramelize sugar dry in a pan, which would probably exchange some fermentability for flavor. It'd be interesting to caramelize some sugar and ferment a kilju-type brew with that. It wouldn't be the neutral-flavored mixer kilju is known for, but it might produce some interesting caramel flavors.

@trustn01rs Год назад

A really cool experiment for you guys would be to caramelize some sugar and use that to make kilju and see what it would be like

@angelvazquez4457 Год назад

Great video as usual. Looks like the Mr's was getting 🤏🏾 tipsy. You guys are great..silly..geeky with great movie quotes..love it..👏🏾👏🏾

@damiku-8866 Год назад

This was a helpful video. I'm currently making a gallon of tea wine that I started on April 22 with 6 teabags of generic black tea and 2.25 lbs of white sugar that has been going steadily now for about 7 weeks. It didn't really stall, it's been bubbling away steadily that entire time. I added some Fermaid-O and was thinking about adding some more yeast (originally used EC-1118). But it's now down to 1.010 and still bubbling and I think it's finally nearing completion. The strange thing was I had a strawberry preserve mead at the same time that also took forever but seemed to finished at 1.010 so I bottled it without incident so far. Most of my brews are done in 2-3 weeks so having these two basically go for months was bizarre.

@miksologia Год назад

I'm from Finland. I read an article recently saying that cherry is one of Finlands least favorite flavors for just about anything (lemonade, juice. yogurt, desserts (incl. pie) etc). Therefore I suspect you won't get many people trying the cherry flavored kilju.

@CitySteadingBrews Год назад

Ok.

@sonjaimmonen6610 Год назад

I found it quite hilarious, that they decided to go with cherry flavour, because that is like the most un-Finnish flavour choice. Cherry just isn't a popular flavour here. But on the other hand, kilju has a tradition of being mixed with anything that covers up the yeastiness, so there are no wrong answers in that sense.

@CitySteadingBrews Год назад

In the truest sense of Kilju flavoring… we had it available :)

@skharppi 4 месяца назад

I know i'm 10 months late, but another Finn here. Traditional kilju is made from though yeasts, we have legendary turbohiiva which translates to turboyeast. It ferments like crazy.

@colinmacvicar2507 Год назад

If you invert the sugar first by heating it up with water and then adding some citric acid it will help fermentation. And you’ll get a cleaner taste (if that’s what you’re looking for). That’s what I do when I make my hard seltzers. I also flavour them with Olivenation which I find a little goes a long way. You might have been over doing some of those flavours.

@Hacker-at-Large Год назад

I suspect pH is most of the problem. A pH of 5.2 to 5.4 is ideal for most yeasts.

@CitySteadingBrews Год назад

Actually much lower, more like 3.7-4. But yeah pH might still be the problem.

@Sibula Год назад

@@Hacker-at-Large 5.2 to 5.4 is optimal for mashing grains, so that's probably where you got that number from. The optimal pH for fermentation is kinda hard to figure out, since it depends on so many variables (temperature, oxygenation, and especially yeast strain, probably other stuff as well), and also the phase of fermentation. For the first phase where the yeast multiplies the optimum is more like 5.5, while for the actual fermentation it's closer to 4 I think.

@jantschierschky3461 Год назад

Citric acid removes oxygen, also you don't want pH too low. I also would use natural cane or white beet sugar.

@ssssssppppaaaccceeee 2 месяца назад

Aha, I followed your recipe for the cherry chocolate melomel a few years back. I didn't get tabletree juice, but I was able to acquire some really special honey. It was from a famous apiary, but I can't remember which because my sister is the one that got it for me! Anyways, it was the best thing I've ever brewed. Glad to see the juice back!

@astonsuperreal Год назад

We have turbo and super etc. yeasts that we use, they have nutrients in them so no rules broken.

@LycanWaifu Год назад

I love watching y'all. Just stumbled on y'all's videos. And y'all remind me of my friends group and all the film and nerd references make my heart happy. Love this. Y'all making me itch to brew again. So I'm digging out the carboys.....thank you for reinvigorating a beloved hobby.

@nowgray1 Год назад

I use pulp free orange juice in my Kilju it gives me a screwdriver vibe.

@CitySteadingBrews Год назад

Nice!

@markiangooley 11 месяцев назад

If kilju doesn’t kill you I guess it makes you stronger. This brings back memories of brewing mead. I rarely got stuck fermentations with champagne yeast and the gravity always went well under 1, but the flavor was bad without a year or more of aging. I tried white-wine yeasts and the fermentations often stuck. Honey, back when it was cheap, not sugar, and lots of yeast nutrient.

@josephstaton4820 9 месяцев назад

I've made this a bunch of times over the years using Fleischmann's bread yeast and Fermax nutrient. When the fermentation stalls, I add a teaspoon of Red Star DADY to restart the fermentation. The last time I made it, I flavored it with a coupla packs of True Lime watermelon limeaide. Right now I'm brewing a coupla gallons of Tapuy.

@arghapirate2427 Год назад

Last year I made the Mojito kilju, still half 0.5 liter. It's briljant with this how weather. My only mistake is I made not enough.

@JamesLStapleton 7 месяцев назад

That first "Red Bucket of Sanitization" at 2:13 was hilarious. She was one octave lower because she was distracted drying her hands 😂 the second follow up was much higher and normal. That gave me a chuckle.

@msai257 Год назад

I think kilju is a lot more widespread than just Finland, we just put a name on it. Also to soothe your worries, the drinking age in Finland is 18 and general college-starting age is 19, so all good and legal on than front. Alcohol is just super expensive because of taxes, and kind of a nuisance to get sometimes because of various sales restrictions. If you want to get super Finnish with the flavouring though, try salmiakki (salty liqourice). It masks the taste of kilju really well, but then the flavour of salmiakki isn't generally enjoyed outside of the Nordics :D

@nicklong7661 Год назад

You just started something amazing I love hearing the gas eacaping on mic! It just does something for the viewer experience!

@CitySteadingBrews Год назад

Glad you enjoy it!

@JohnWarner-lu8rq 11 месяцев назад

This has been very interesting, and worth a try (and you two are so fun to watch/listen to). But, remember: nothing anyone says or does can automatically "offend" anyone else. To be offended, or not, is a personal decision made on a case by case basis.

@rachellemazar7374 Год назад

OK, this is a brew made by college students during long Finnish winters, I’m thinking trying to replicate it in your wonderful Florida spring climate maybe an exercise in futility. I admire your experiments with this sort of neutral spirit, it is fun.

@R4lliS0puli Год назад

you're right that we don't measure anything, but we usually do fermentation in a 25-liter container. usually 4-6 kg of sugar and a bag of turbo yeast. starts to almost immediately and has become dry in about a week. then juice concentrates are mixed into it. but Kilju is rarely managed to be bright. it's a really good kilju if you don't get a stomach bug. and if you put berriers fermentation container its home made wine but it´s still kilju 😂

@ASUPrepCasaGrande-BRoss Год назад

One thing you may try if you ever re-do this is use a very small amount of lemon juice (or even some kind of flavorless acid) and boil the table sugar with the acid to break it down into the simple sugars, making it easier for the yeast to consume. Since you aren't worried about it going completely dry, this probably isn't necessary, just sayin' if you wanted to up the ABV and reduce the possibility of stalling. Love all of your videos. Getting ready to do a big batch of ginger beer!

@CitySteadingBrews Год назад

Science doesn’t show it’s any easier on the yeast. Breaking down sugars is what yeast do :)

@ASUPrepCasaGrande-BRoss Год назад

Agreed regarding they will be able to break everything down. I just think it reduces stress and speeds up fermentation. Case in point - just replicated your most recent ginger beer (8/27 video) and upped everything to make a three gallon batch. Used lime instead of lemon (plan to use for mules anyway, so wanted to pre-infuse some lime). So I started by using the lime juice and boiling water to invert the sugar. Starting gravity was 1.040, temp in my brewing nook kept between 74 & 75 degrees. Gravity reading after 8 days was .992. As you point out though multiple times in the video, very unlikely that, in the true spirit of kilju, anyone is going to take the extra time/effort to invert sugar.@@CitySteadingBrews

@grappler99 Год назад

Love the video, question - can this sugar wash be made with corn sugar instead of table sugar? Would this create a different taste for this brew? Thanks again for another great video, love you guys

@CitySteadingBrews Год назад

I've not done it, but it should work, yes.

Год назад

When i was young and poor, i tried kilju. I decided then and there, if i don't have money to drink proper stuff, i can be without alcohol. But like we say in Finland, let all flowers bloom, if you want it, go for it. Nice video anyway :)

@TheBoogieMan420 7 месяцев назад

The fizzy noise from the microphone was amazing you should always do that

@trippen4819 Год назад

I have a batch of seltzer carbonating now that was only 1 lb of sugar per gallon and used 71B with Fermiad-O. OG 1.045, FG 1.004, going to flavor each bottle after opening. But very similar recipe! Thanks for all the awesome videos, you two really inspired me to get into this hobby!

@CitySteadingBrews Год назад

Yup. Essentially the same thing. Just lower og.

@grashoppah 2 месяца назад

We used to make (almost)this back in the days. In northern Sweden we call it mäsk, it’s supposed to be chunky and you filter the yeast clumps with your teeth! :) Awesome video, thanks

@scroungemastergeneral2015 Год назад

I just started a Kilju a couple of hours ago (1.080 sugar water, Lalvin-71B half packet), and dudes, you have to do this: If you use just sugar, water, and yeast, in a clear glass container, the only thing that is not clear is the yeast. Borrow a time lapse camera, put a clock beside the (preferably straight-sided) jug, pitch the yeast into calm, still (but oxygenated) sugar water... and you should get a hell of a video of What Yeast Actually Does. (maybe one second per minute?) Usually you can't see it because most musts are cloudy, but this? This is a sight to see!

@danroberts2055 Год назад

had the same problem with mead a long time ago found after multiple trying that adding raisins worked a treat! oh and a heating pad wrapped around it!

@saddletramp1979 Год назад

"Give the Yeast a chance." should be on a shirt.

@romanbanias2218 Год назад

It's all we are saying, after all

@rabidraccoon1201 Год назад

Stalls in sugar washes are almost always caused by a PH issue. Add crushed oyster shells(as for chickens, well washed and steried) as a buffer at beginning of ferment. Works every time...

@BarryCampbell6822 9 месяцев назад

Hope you've had an excellent Jül, Derica and Bri. I made a sugar wash/wine earlier this year, bored and broke waiting for my pension to kick in. I used demerara and white sugar, 50/50, and included a teaspoon of Marmite, and turbo yeast that had sat, forlorn and unopened, in my fridge for a year. I racked it into secondary at 3 weeks, and bottled it at 5 weeks. It was horrible, taken neat, but we ended up drinking it with elderflower cordial or ginger cordial, and it was nectar-like, and got us buckled. Didnt do the before and after gravity tests, so dont know what the alcohol finished up at, but I did wake up in the airing cupboard. Will probably do it again

@CitySteadingBrews 9 месяцев назад

Lol

@MightBeCale Год назад

My absolute favorite part of this was the real quick Zadash/Critical Role reference

@martinjukijyrkinen6973 Год назад

Its like to watch US people cooking a french fries or a ketchup pizza! :) But yes, brilliant, fun, fair - i booked this channel and guys, i loved it!

@jmstnn Год назад

We just brew kilju putting just juice (mehukatti), bread yeast, water and sugar. It was brewed in a warm place and not very sanitary conditions (like carage). We didn’t even airlocks as kid. We just let frequently the air out from plastic mehukatti bottle. Sometimes they exploded and made huge mess.

@thanielxj11 9 месяцев назад

I recently made something very similar with just sugar and hibiscus tea. The recipe I was following said the hibiscus helped and it turned out very sweet but it was still tasty.

@bleichlaufstorung3905 2 месяца назад

in my summer car it feels easier

@CitySteadingBrews 2 месяца назад

Yeah, I would think it'd be easier in a video game, lol.

@legendsofabhaile Год назад

The Matt Mercer reference was a pleasant one!

@terrywinge2378 5 месяцев назад

Loved the video and you guys bringing me into it. Yep, only a 4th wall. As I was watching the thought of something light and sweet with a flavoring for my mom came to mind. Two months to make, hmmm, will have a wait a little bit and I have some extra equipment. As always loved the video and will be watching even more.

@SanFran49erfan Год назад

i am week 3 into this hobby. one of the things i made in my first round was this, i knew it as alcohol wash. plan was to use it with a crystal light packet lol. funny enough, its the only thing that is still bubbling, pretty vigorously, even now. pretty crazy. love playing with this stuff.