Kilju - The Good and the Bad

Following tradition, let's start with the bad: We moved the kilju this weekend and the final gravity was 1.040. Basically, it means that the ABV is about 4.2%. Not exactly what we were expecting.

The good news: it tastes good. It's sweet with a slight citrus aroma and flavor.

What's next: Well, we will let this batch sit another week to settle out any remaining yeast (we already filtered out most of the yeast and whatnot through coffee filters) and then bottle it.

I think it was one of those and/or situations. First, I used older dry yeast. Second, since it was basic beer yeast, it may not have been able to handle the high sugar content. As such, this weekend I will pick up some champagne yeast and try again. Champagne yeast has a much higher tolerance for sugar and alcohol.