Search Drink Recipes By Ingredients
What are the precise measurements of the ingredients used to make ‘Kilju’. It home-made Finnish drink.?
I have searched on-line for the exact measurements used to make the drink but the details are vague when it comes to the measurement of the yeast. The quantity of yeast varies from recipe to recipe and I would like to know exactly how to make it before I harm myself by drinking too much yeast.
On Line I found this : Perhaps it will help :
Things You’ll Need:
* 2 empty plastic bottles
* Water – 2 Quarts
* Sugar – 2-3 cups, depending on your desired sweetness
* 4 1/2 – 5 teaspoons Baker’s Yeast
* Flexible plastic tubing
1 Mix all of the sugar and water together in the bottle. Put the lid on and shake it vigorously to make sure all of the sugar gets dissolved. Warm water will help it dissolve faster, but make sure the water is cooled down before you add the yeast.
Step2
Add yeast. It can be found in the baking supplies aisle of most supermarkets. The ideal amount is enough to cover a quarter. Put the lid on and shake the bottle lightly to evenly distribute the yeast throughout the mixture.
Step3
Tightly cover the top of the bottle with a CLEAN cloth or rag and let sit for 24 hours. The yeast needs fresh oxygen in the first 24 hours of fermentation. After 24 hours, remove the cloth and install an airlock (available from many homebrew websites online) or stretch a balloon over the top. The reason is that the fermentation will produce excess gas which must be released, while preventing bacteria from entering and turning your kilju into a fly-infested mess.
Step4
Wait. Place the balloon-topped bottle in a place where it won’t be disturbed. Storing it in a warm place (between 70 and 80 degrees) will aid the fermentation. You will have to empty the gas out of the balloon a few times a day at first, then once a week to prevent it from blowing off. Wait one week. If everything has been done properly, you will begin to notice a fine beige-colored sediment accumulating at the bottom of the bottle.
Step5
Rack it. “Racking” refers to the winemaking practice of siphoning off the product, leaving the dead yeast at the bottom. Insert your flexible plastic tubing and get it as far down in the bottle as you can without getting it too close to the sediment. Make sure the other end of the tube is below the level of liquid in the bottle. A good setup is to put the kilju on a chair or table, then have the tube going into another bottle on the floor. Lightly suck on the end of the tube for a second or two then quickly insert the tube into the second bottle. This will produce suction that will pull the kilju down the tube and into the other bottle. When finished, wash out the sediment and return the kilju to it’s container.
Step6
Do this once a week, or simply whenever there is excessive visible sediment at the bottom. A good test to see how your fermentation is progressing is to add a small amount of sugar to the mixture, and if bubbles rise to the surface, the fermentation is not complete. When you add sugar and it sinks to the bottom with no result, your kilju is finished. Don’t “test” it too often, as it will result in an overly sweet product.
Step7
Enjoy it. You have just produced a drinkable beverage ranging anywhere from 20 to 40 proof. A frequently racked and clarified kilju tastes the best straight. It doesn’t seem to take well to mixers. Drinking it straight well chilled on the rocks is probably the best way to enjoy it
Vegan Forever
Jambalaya.rs – recipe search engine
|
|
Instant Home Cooking (Jewel Case) $3.95 With over 600 recipes and access to 100,000 more, Instant Home Cooking is a complete reference source and nutritional guide for delicious recipes. This 2 CD-ROM suite includes the Food Lover’s Encyclopedia and RecipeCenter Software. A must have for anyone who loves cooking and great recipes!… |
|
|
Instant Home Cooking 2.0 $29.99 BRAND NEW SHIPS IN ECO-FRIENDLY WHITE PAPER SLEEVE. Over 10 years in business – huge software selection, excellent customer service!… |
|
|
660 Curries $13.60 An IACP award-winning Cooking Teacher of the Year presents a food lover’s collection of more than six hundred tempting curry recipes, including appetizers, main courses, vegetable dishes, breads, sauces, and spice rubs, featuring both traditional, regionaTitle: 660 CurriesAuthor: Iyer, Raghavan/ Fink, Ben (PHT)Publisher: Workman Pub CoPublication Date: 2008/05/01Number of Pages: 768Binding Type: P… |
|
|
The Lost Ravioli Recipes of Hoboken: A Search for Food and Family $15.95 James Beard Award-winning author Laura Schenone undertakes a quest to retrieve her great grandmother’s ravioli recipe, reuniting with relatives as she goes. In lyrical prose and delicious recipes, Schenone takes the reader on an unforgettable journey from the grit of New Jersey’s industrial wastelands and the fast-paced disposable culture of its suburbs to the dramatically beautiful coast of Ligur… |
|
|
Build a Better Burger: Celebrating Sutter Home’s Annual Search for America’s Best Burgers $7.50 Each summer, cooks from the rocky shores of Maine to the sun-kissed beaches of Hawaii ignite their imaginations and fire up their grills to create new twists on an icon of North American cuisine: the burger. Thousands of these cooks-both amateur and professional-compete annually in the Build a Better Burger recipe contest, a winner-takes-all national cook-off at Sutter Home Family Vineyards in idy… |
