Mojito Kilju

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Random Badger

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My Mojito Kilju attempt is underway. Just used the one bunch of mint as it seemed rather a lot. Added the peel from 3 limes (no juice yet). Started out looking like this yesterday before adding the sugar water (and the yeast nutrient and yeast):

Kilju01.jpg


Today it is bubbling away and looks like this:

Kilju02.jpg


I did have a slight feeling that I should add a bit more sugar than 1.2KG, but I'm trusting Lisa's recipe/experience on this.
 

LisaMC

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My Mojito Kilju attempt is underway. Just used the one bunch of mint as it seemed rather a lot. Added the peel from 3 limes (no juice yet). Started out looking like this yesterday before adding the sugar water (and the yeast nutrient and yeast):

View attachment 51558

Today it is bubbling away and looks like this:

View attachment 51559

I did have a slight feeling that I should add a bit more sugar than 1.2KG, but I'm trusting Lisa's recipe/experience on this.
Wow that looks like a big bunch of mint! Yeah for my tastes I think that 1.2kg of sugar gives the right alcohol level or it might be too ‘hot’ tasting. It will of course go dry (dependent on yeast) and you’ll need to back sweeten to taste (or stop it early). I used the Young’s generic one I think. The yeast would have been happier with some more acid but it’ll still do the job hopefully. I hope you enjoy it! For what it costs to make I think it’s a winner!
 

LisaMC

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P.S. if you’re mixing with a spirit you wouldn’t want it any stronger than that or it might knock your head off ha ha!
 

Random Badger

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Wow that looks like a big bunch of mint! Yeah for my tastes I think that 1.2kg of sugar gives the right alcohol level or it might be too ‘hot’ tasting. It will of course go dry (dependent on yeast) and you’ll need to back sweeten to taste (or stop it early). I used the Young’s generic one I think. The yeast would have been happier with some more acid but it’ll still do the job hopefully. I hope you enjoy it! For what it costs to make I think it’s a winner!
Do you think I should add some lime juice now or give it a week? In the YouTube guide they seemed to suggest that adding it early in the fermentation could lead to a vinegar taste.
 

LisaMC

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Sometimes they talk absolute rubbish on that channel - yeast prefers a more acid environment. If you've watched the video of theirs, theirs gets stuck at 1.060. That's because they don't add any citric acid and yeast nutrient. Yes I would definitely add the juice of a couple of limes as you don't want to risk a sulphur smell from stressed yeast.

I would add some at the end too. The lime juice you put in now is to help the yeast - it probably won't come through in the final taste. I always add more after stabilising (leave it 24-48 hours) and then you won't have any dulled lime flavour.
 

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Sometimes they talk absolute rubbish on that channel - yeast prefers a more acid environment. If you've watched the video of theirs, theirs gets stuck at 1.060. That's because they don't add any citric acid and yeast nutrient. Yes I would definitely add the juice of a couple of limes as you don't want to risk a sulphur smell from stressed yeast.

I would add some at the end too. The lime juice you put in now is to help the yeast - it probably won't come through in the final taste. I always add more after stabilising (leave it 24-48 hours) and then you won't have any dulled lime flavour.
Well that was exciting!

Squeezed and added some lime juice and gave the demijohn a swirl and the airlock went from vigorous bubbling to full on boiling for a minute. 😲

It's hard to tell with all the mint but there doesn't seem to be much of a yeast head forming. Any reason not to top up the demijohn with boiled water today?
 

LisaMC

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I assume you mean cooled boiled water lol.

Probably best to use your own judgement - if you think high krausen has passed then I don't see why not.
 

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I assume you mean cooled boiled water lol.

Probably best to use your own judgement - if you think high krausen has passed then I don't see why not.
But I like the sound the demijohn makes when you pour boiling water into it wink...
 

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Top up plan has been abandoned for today. Now the boiled water has had a chance to cool I checked the Demijohn again and the fermentation is coming up through the airlock. It could be a coincidence as we are about 48 hours in, but it seems to have gone into absolute overdrive since adding the lime juice.
 

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Just thought I'd add this hear it is similar and maybe easier as doesn't require anything in the DJ so it can be topped uo to full straight away no vigorous fermentation happens but it is finished within a week still
 

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