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25 Responses to “homemade beer wine pruno mooshine kilju”
Haha… great stuff that is. Traditional finn made stomach blower (yeah… the diarrhea can be pretty awesome if its not made correctly). About the time: With turbo yeast you let it be for like 4 days, then filter it. With common yeast made for baking, it takes about a week or two and the alcohol % (6-12%) won’t be as high as when using turbo yeast (13-17)%. The product will also often be of better quality when using a bucket etc. (10-30 litres) rather than an ordinary soda bottle.
Methyl alcohol is present in every alcoholic beverage, because the yeasts make it as a waste product too. However, it’s pretty much impossible to homebrew anything with any signifigant amount of methyl alcohols in it. This is only really a problem if you screw up while DISTILLING the beverage and distill a lot of methyl alcohol into the finished product. There’s no danger in straight homebrewing.
hahah you guys are pretty stupid. kilju is made exactly the same way as wine does except for those berries and stuff.The principle is the same. Every alcoholic drink that is not distilled(<20%) has some methylalcohol in it. Though kilju can give you a little nausea if you dont remove the yeast from it(this guy doesnt).
What are you people talking about? Why the fuck is everyone going berserk talking about distilling stuff? This shit is not distilled!
And besides, you only go blind from drinking WOOD alcohol, not GRAIN alcohol, you can get a terrible hangover if you mess the distillation process up, but that’s about it.
What the fuck did I even say that for, no one’s distilling anything in this vid.
I have 150 litres of that shit fermenting right next to me… It’ll me ready in a few days, right when my last exams are over and we’re out for summer… Alright!
Nah… Methyl-alcohol is formed from yeast digesting pectins, and there’s no pectins in cane sugar.
Normally there’s a littly methanol in any alcohol, commercial brews included. Distilling concentrates both the etyl and methyl alcohol in the drink, thus making it more dangerous.
Tbh, it’s mostly fine tho. It’s very unlikely you’ll get poisoned from home distilled alcohol. Most of these stories originated from prohobition-era America, when people put antifreeze and shit like that in drink.
Yeah the reason this guy hasn’t been on in 6 months is because that shit blinded him or killed him, theres two types of alcohol that is made during fermentation, methyl and ethyl, methyl being the alcohol that blinds you and ethyl being the good kind =) Now, I’m not sure if distilling and seperating the alcohol from the other shit is what makes methyl alcohol bad, but I DO NOT recommend ANYONE drinking this, if you have the balls, please get back to me because I hate distilling lol
Anything from 10-20% depending on how resistant to alcohol the strain of yeast you use is. Most yeast will die when the % alcohol of the container goes above 15 and stops fermenting.
Haha… great stuff that is. Traditional finn made stomach blower (yeah… the diarrhea can be pretty awesome if its not made correctly). About the time: With turbo yeast you let it be for like 4 days, then filter it. With common yeast made for baking, it takes about a week or two and the alcohol % (6-12%) won’t be as high as when using turbo yeast (13-17)%. The product will also often be of better quality when using a bucket etc. (10-30 litres) rather than an ordinary soda bottle.
@johndart8379 hahaha, glad I read that first
2 weeks
damn found my old login info after all this time. nonot 1 cup yeasy i meant 1 packet
how long do u let it sit for
you’re cool! i like it….
the vid, the music, this strange-looking stinky liquid, that smoke.
Methyl alcohol is present in every alcoholic beverage, because the yeasts make it as a waste product too. However, it’s pretty much impossible to homebrew anything with any signifigant amount of methyl alcohols in it. This is only really a problem if you screw up while DISTILLING the beverage and distill a lot of methyl alcohol into the finished product. There’s no danger in straight homebrewing.
ur supposed to boil it an let the steam go threw a copper tube threw ice to kool it down then it turns to like vodka or everclear
a whole CUP of yeast!?
kilju should have less methanol than wine because kilju lacks tannins and cellulose
I use coffee filters to remove the yeast residue. Just put it in a funnel and drain it into another jug.
i lost my other login info…this is my video..this was the first attempt it was nasty since ive tweaked it and it comes out great.
I have a gallon of the stuff sitting in my window =]
please tell me you let the lees settle,
hahah you guys are pretty stupid. kilju is made exactly the same way as wine does except for those berries and stuff.The principle is the same. Every alcoholic drink that is not distilled(<20%) has some methylalcohol in it. Though kilju can give you a little nausea if you dont remove the yeast from it(this guy doesnt).
What are you people talking about? Why the fuck is everyone going berserk talking about distilling stuff? This shit is not distilled!
And besides, you only go blind from drinking WOOD alcohol, not GRAIN alcohol, you can get a terrible hangover if you mess the distillation process up, but that’s about it.
What the fuck did I even say that for, no one’s distilling anything in this vid.
What are you people talking about? Why the fuck is everyone going berserk talking about distilling stuff? This shit is not distilled!
And besides, you only go blind from drinking WOOD alcohol, not GRAIN alcohol, you can get a terrible hangover if you mess the distillation process up.
What the fuck did I even say that for, no one’s distilling anything in this vid.
Haha, you’re clueless.
I have 150 litres of that shit fermenting right next to me… It’ll me ready in a few days, right when my last exams are over and we’re out for summer… Alright!
Nah… Methyl-alcohol is formed from yeast digesting pectins, and there’s no pectins in cane sugar.
Normally there’s a littly methanol in any alcohol, commercial brews included. Distilling concentrates both the etyl and methyl alcohol in the drink, thus making it more dangerous.
Tbh, it’s mostly fine tho. It’s very unlikely you’ll get poisoned from home distilled alcohol. Most of these stories originated from prohobition-era America, when people put antifreeze and shit like that in drink.
Yeah the reason this guy hasn’t been on in 6 months is because that shit blinded him or killed him, theres two types of alcohol that is made during fermentation, methyl and ethyl, methyl being the alcohol that blinds you and ethyl being the good kind =) Now, I’m not sure if distilling and seperating the alcohol from the other shit is what makes methyl alcohol bad, but I DO NOT recommend ANYONE drinking this, if you have the balls, please get back to me because I hate distilling lol
Anything from 10-20% depending on how resistant to alcohol the strain of yeast you use is. Most yeast will die when the % alcohol of the container goes above 15 and stops fermenting.
That can’t be safe to drink..
yeaaah thats finnish everybody make some kilju!!!
Ya havent let it clear.
It tastes bad, add sugar so its better.