Kotikalja recipe

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9.1
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3%
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3 dl sugar
4 1/2 dl rye malt whiskey
4 - 5 liters water
1 tbsp 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.





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