Definitely trying this now. How do you make sure the mint is "sanitised"?Small update on the mojito kilju - it is clearing at the moment. Only took 5 days to ferment to the sweetness I wanted it at.
It is REALLY REALLY good! Who would have thought such simple (and cheap) ingredients would make something so yummy?
If you like Mojitos you need this! I have my bottle of coconut rum at the ready so I can make a coconut mojito - maybe add a splash of soda too. Definitely going to try a (dry!) carbonated version of this next month!
Forgot to mention I added more mint and lime (in secondary) and left it overnight as I wanted the flavours a little stronger. Now it's perfect! It needs to hurry up and clear though!
Will just give it a bash then. And what yeast did you use?To be honest I don't bother. I assume the manufacturers have taken steps to make it sanitary. You could add a campden tablet to the must if you wanted but then you have to wait 12 hours. Up to you which way you prefer.
Will order some wine yeast and get to workTo be honest I've never carbed anything yet so I'm unsure, but from what I understand you de-gas and clear to get rid of most of the yeast, then re-yeast and add the priming sugar with some Lalvin EC1118.
You are very welcome.
If mine has even a hint of a haze when it's finished I'll use some pectolase next time. Always paranoid with fruit juices.