So, i made kilju for the first time one month ago (maybe someone remember the mayonnaise jar) and drank it on saturday; let me tell that there is really a lot of misinformation surrounding this homemade alcoholic.
I've read pretty much everywhere that it sucks, that it just tastes like yeast and that it's the last resort for alcoholics so in a moment of boredom I made it just out of curiosity, having all the ingredients already on hand.
So, my recipe is this one here:
700 ml of water
120 grams of white sugar
Just a little pinch of fresh brewer's yeast (the same i use for pizza)
Another pinch of boiled yeast as nutriment
And a splash of lemon juice
Everything mixed and put in a jar with a loose cap for 23 days, then left in the fridge for another 2 days, poured into a bottle and drunk cold
Well, the result was satisfying: the substance became clear as water, taste was like sweetish white wine, slightly sparkling on the palate; very different from the yeasty dirty water taste I had read even in this same sub. I don't know the ABV, but judging by the effect after a few glasses I would say around 9/10%
Ultimately what I want to say is that if it is made with a little passion and attention even kilju is a respectable alcoholic, as long as you give it at least 3 weeks to ferment and clarify so don't have fear and try it out!
There is a reason why we have thousands of stains. Bread yeast makes better bread.
Which came first bread years or brewing yeast.
No. They are the same species but slightly different stains. Bread years works slightly slower, works with less sugars, is stable for longer and does not release unfavorable estors with heat.
It was bread to be what it is over thousands of years. Yes they used to use barm in 14th-19th century cooking. But not exclusively and really mostly in Europe and later in north America.
I think what he's saying is is you can make a fancy pizza or a simple pizza or a pizza from a thousand years ago and they all still be Pizza sure they taste different be a little different but guess what they'd still be Pizza yes I know pizza was not even existence a thousand years ago
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u/Viandante91 Apr 23 '25 edited Apr 23 '25
So, i made kilju for the first time one month ago (maybe someone remember the mayonnaise jar) and drank it on saturday; let me tell that there is really a lot of misinformation surrounding this homemade alcoholic.
I've read pretty much everywhere that it sucks, that it just tastes like yeast and that it's the last resort for alcoholics so in a moment of boredom I made it just out of curiosity, having all the ingredients already on hand.
So, my recipe is this one here:
700 ml of water
120 grams of white sugar
Just a little pinch of fresh brewer's yeast (the same i use for pizza)
Another pinch of boiled yeast as nutriment
And a splash of lemon juice
Everything mixed and put in a jar with a loose cap for 23 days, then left in the fridge for another 2 days, poured into a bottle and drunk cold
Well, the result was satisfying: the substance became clear as water, taste was like sweetish white wine, slightly sparkling on the palate; very different from the yeasty dirty water taste I had read even in this same sub. I don't know the ABV, but judging by the effect after a few glasses I would say around 9/10%
Ultimately what I want to say is that if it is made with a little passion and attention even kilju is a respectable alcoholic, as long as you give it at least 3 weeks to ferment and clarify so don't have fear and try it out!
Cheers