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3 dl. Sugar
4 1/2 dl. Rye Whiskey
5 l. Water
1 Baking Yeast
Put rye malt and sugar in a bucket. Boil water and pour it in the
bucket. Let the mixture cool down and drain filter it. Dissolve
yeast in a bit of Kotikalja and add it to kotikalja. Leave the bucket
until next day in room temperature (20 C). Cool down the drink.
Kotikalja stays drinkable 3-4 days stored in closed bucket or
bottles in a cold place.
4 1/2 dl. Rye Whiskey
5 l. Water
1 Baking Yeast
Put rye malt and sugar in a bucket. Boil water and pour it in the
bucket. Let the mixture cool down and drain filter it. Dissolve
yeast in a bit of Kotikalja and add it to kotikalja. Leave the bucket
until next day in room temperature (20 C). Cool down the drink.
Kotikalja stays drinkable 3-4 days stored in closed bucket or
bottles in a cold place.
