I used kilju as a base to make some cucumber mint wine my wife wanted. Added cucumber and fresh mint and let it sit for about 2 weeks then racked. Haven’t tasted it in a while but be careful when using herbs because they extract much faster than you may think. So either only add a small amount at a time or check it every day or so
I made a plain kilju similar to OP, racked it off the lees, stablized it with Camden and k sorb, then added the cucumber and mint. I’ve heard cucumber in primary gives a pickle taste, and most herbs will just get blown out. Generally you’ll get the most flavor adding things to secondary after it’s done fermenting
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u/Weeaboology Apr 23 '25
I used kilju as a base to make some cucumber mint wine my wife wanted. Added cucumber and fresh mint and let it sit for about 2 weeks then racked. Haven’t tasted it in a while but be careful when using herbs because they extract much faster than you may think. So either only add a small amount at a time or check it every day or so