Mojito Kilju

Help Support The HomeBrew Forum:

Rasp_Brewer

Active Member
Joined
Nov 17, 2021
Messages
35
Reaction score
17
Location
Teesside, England
Hi All,

would like to start by thanking CS Brews for the original recipe and very special thanks to a fellow member LisaMC for making a revised recipe for this. In this I closely followed Lisa’s recipe but made slight adjustments based on her own feedback on what she would do different it goes as follows:

-1.2kg Sugar
-Pack and a half of fresh mint stems and all torn up and bruised
-Zest of 3 small limes and juice of 2
-1 tsp pectolase
-2 tsp nutrient
-1 tsp yeast
-water to fill

The SG was 1.076 lower than Lisa’s original but I’m hoping for this to go dry then I can stabilise and backsweeten later. This is supposed to be a quick drinking thing so hope it’s done in time for Christmas it’s more of a summer drink but I quite like the flavour of limes and mint so I’m not too fused what time of year it is lol.

BB9DC2ED-D68D-4219-89E7-FAFCEAB1075A.jpeg
 
Last edited:

Rasp_Brewer

Active Member
Joined
Nov 17, 2021
Messages
35
Reaction score
17
Location
Teesside, England
Supposedly ready to drink within 2-3 weeks although not sure if this will take longer considering we’re in the winter months and it’s colder so slower fermentation but I have a temp strip thing on two of my dj and they’re both at a unchanging temperature of 20-22 degrees
 

Martin O

Well-Known Member
Joined
Mar 18, 2019
Messages
115
Reaction score
75
What batch size is it? Sounds nice definitely something a bit different
 

GeorgieV

Well-Known Member
Joined
Apr 9, 2020
Messages
138
Reaction score
64
Just out of curiosity, what yeast is recommended for this recipe?
Also, what is the role of the pectolase ? As far as I know it processes pectin but with this recipe I don't see a source of pectin. So I guess it must have some other purpose.
 

Rasp_Brewer

Active Member
Joined
Nov 17, 2021
Messages
35
Reaction score
17
Location
Teesside, England
Just out of curiosity, what yeast is recommended for this recipe?
Also, what is the role of the pectolase ? As far as I know it processes pectin but with this recipe I don't see a source of pectin. So I guess it must have some other purpose.
LisaMC used youngs super wine yeast which is the same yeast I used and as I understand I think lime contains pectin or at least I’m pretty sure they do I used both the zest and juice of the limes in this recipe I saw her mention the addition of it in a future batch or something like that so thought what was the harm in adding it
 

LisaMC

Knowledge Junkie
Joined
Dec 12, 2020
Messages
1,874
Reaction score
2,181
Location
York, UK
Pectolase is necessary unless you want haze - in my opinion you did right to put it in for insurance.

It doesn't need maturing at all - in fact it's better drunk sooner rather than later, while the lime and mint is still fresh. The mint can be quite strong so more lime is needed at the end to balance. And sweetening of course. It's vile when dry - for my tastes of course. Each to their own lol

Must make more of this! It's sooo good with coconut rum. I also meant to try it with hazelnut syrup as well for a hazelnut mojito. Haven't done so yet though.
 

LisaMC

Knowledge Junkie
Joined
Dec 12, 2020
Messages
1,874
Reaction score
2,181
Location
York, UK
No worries! I want to make some for Christmas now lol., but I've already made 4 23L batches of beer and 7 demi-johns of wine. Perhaps I have a small problem clapa 😂
 

Latest posts

Top