How to Make Mojito Kilju Wine - From Start to Drinking

Рет қаралды 8,644

2 ай бұрын

This is our Mojito Kilju Wine Recipe, re-edited for 2024 to be all in one video. Mojito is one of Derica's favorite drinks, and Kilju is just a sugar wash wine. Combine them, and you get... The Franklin, aka Mojito Kilju named for Adam, one of our Admins in our VIP Group!
Ingredients:
1 1/2 ounces Fresh Mint
2 1/2 lbs Sugar
Zest of one Lime
71B yeast
Warm Water to Fill to One Gallon
How Important are Tannins and Acids in Brewing?: • How Important are Tann...
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Пікірлер: 132

@13thCharacter Ай бұрын

Mint in a garden just absolutely takes over. Can't think of things fast enough to do with it. You're definitely giving me ideas. Wonder how mint would go with apples in a cider?

@thehoennbazaar 2 ай бұрын

You guys are awesome. Definitely my fav YT couple. Appreciate your informative, fun, & experimental videos! Also Derica's laugh is adorable

@CitySteadingBrews 2 ай бұрын

Thank you, means a lot to us!

@DukeTrout Ай бұрын

If you want a little more work but to amp up the mint and lime flavors, do a sugar extraction of the lime zest and mint leaves. It’s simple, just time consuming. It’s just an equal mass of your extraction subject (mint leaves or lime zest) and sugar in a jar and give it a week or so in the fridge. You’ll end up with a very liquid result and you can add the whole thing to the brew.

@brandonhill8937 2 ай бұрын

Love the new editing ideas you’re incorporating in the video and like the new background too!

@sheilam4964 2 ай бұрын

Thx guys for doing this, filming it and sharing it with us.

@richardhenderson9127 Ай бұрын

So we started a Kilju today and all we could find was Perfectly Mint herbal tea. It did have black tea in it as well. Hopefully it turns out well. Ohh, we also added Go-ferm and Fermaid O as well.

@1boortzfan 2 ай бұрын

It's so great to see Derica being happy. Y'all did a good job. Another use for 71B, but would have liked to see a higher ABV.

@LondonRuek 2 ай бұрын

I also love mojitos

@TheMilkman710 2 ай бұрын

I carbonate my mead with a soda stream. First I age it a year, then open the bottle and decant into a soda stream bottle and fizz it up. Works great!

@bunba_77_15 2 ай бұрын

Im having flashbacks of my teenage years making and drinking 🇫🇮Kilju🇫🇮 made from frozen blocks of OJ. Could not drink OJ for years😂

@owenheckmann6962 2 ай бұрын

It’s funny that you came out with a new video on Minto Mojito Kilju - I just made some based on your older video

@Pauli_Keltomaki 2 ай бұрын

Finland mentioned! Torille!

@GermanBrew 2 ай бұрын

I remember this videos. And it was the second brew I made after I saw the Video. I still have one bottle in my cabinet. I just buy a pot with organic fresh mint in the grocery 😅

@johnherron3961 2 ай бұрын

Definitely a fan of mojito kilju. Had a lot of dried mint & spearmint to play with we'll see if we can succeed with a drinkable brew with ea. ;-)

@tedlofland3446 Ай бұрын

I think for your recipe I will add Fermaid-O for yeast nutrient, D-47 yeast, and add some organic green tea for a little tannin. And use air dried mint, when I figure the dry verses fresh picked weight. I usually use the spoon of unusual size on my drill to spin oxygen into the sugar solution, just cut off the end and carefully belt sand the end it to fit a 1/2 inch chuck drill.

@DukeTrout Ай бұрын

In my experience, if you’ve got mint leaves in your brew, you don’t need nutrients. The yeast love mint leaves almost as much as they love apples!

@K_3_R_R 2 ай бұрын

Morning Brian and Derica, next to the Mia Tai, the Mojito is probably my second favorite drink. I love mint tea, so that's probably why I'm so passionate about the mojito. Great video. I'm definitely going to try this. ❤😊❤😊❤

@CitySteadingBrews 2 ай бұрын

Thanks for sharing!!

@tedlofland3446 Ай бұрын

I am using chocolate mint mostly and regular peppermint from my gardens for your recipe. Still wonder if using air dried mint after 10 days time instead of fresh mint, would have enough mint flavor and off balance the green vegi flavor. The first limes look like key limes small green and round the second limes were much bigger but still round. Sounds yummy to me.

@Buster-Sharp 2 ай бұрын

Magic spoons for the Win!!!

@Erowens98 2 ай бұрын

Yeah, the reason "Turbo yeast" is used these days for kilju is becuase the "turbo yeast" product contains a yeast nutrient. Which is why it's so fast even when you're just fermenting table sugar.

@sgtpepper8148 2 ай бұрын

I remember my first brews years ago when I had no clue what I was doing I'd make a sugar wash with that turbo 24 it'd be fermented dry in three days so I'd just mix it with fruit juice and drink it cloudy for me drunk but tasted really bad tho

@karenwilson3968 2 ай бұрын

😂😂😂😂

@davidhowell7279 11 күн бұрын

Turbo yeast takes a while to clear on its own, but it's worth it. It makes it easier to get it to a target abv. I add frozen fruit for flavor and color. That typically adds just the right amount of sweetness and flavor(and color). I recommend the brand *True Fruit* natural flavoring product for easy flavoring without adding sweetness. Their passion fruit flavor is amazing. Great video. I have been a long-time subscriber who has been away for a while. I'm happy to be back. I'm still making your rice wine years later. Usually 2 or 3 gallons at a time. I've probably made 20 gallons or more since then. Thank you for still being you.

@garystielow232 2 ай бұрын

The dreaded Kaffir/Rangpur limes make another appearance! This looks like something really fun (and seriously inexpensive) to brew.

@CitySteadingBrews 2 ай бұрын

The limes are great! The leaves? Not so much.

@karenwilson3968 2 ай бұрын

You are in the perfect climate to grow sorghum. That can replace sugarcane (I've grown it here in Houston). My mint is very abundant, I'll have to add this to my list. Just started today.. Fruitcake Mead, Pineapple Habanero Mead, Sangria Wine, Cognac Mead (my sons request). I'm having soooo much fun 😊

@CitySteadingBrews 2 ай бұрын

Glad you're enjoying it!

@jeremiahbullfrog9288 2 ай бұрын

My kilju fermented very slowly too.. I didn't use mint, just sugar water and fermaid o and yeast

@hammelbreu2059 2 ай бұрын

I guess after doing round about 125Liters of this delicious liquid in the past 2 years I am allowed to provide 1 Tipp for anyone who wants to replicate the brew: ADD some sort of yeast nutrient! If you don´t it will take ages and the yeast is going to struggle to eat through the sugar.

@CitySteadingBrews 2 ай бұрын

Maybe. Or test pH. I bet it's the pH really.

@hammelbreu2059 2 ай бұрын

@@CitySteadingBrews I´ll test that theory. 😀All I know is that the 25L batches (OG 1.110), I am doing every once in a while, are done within 7-14 days (1.000) since I added fermaid O, while without it, it may take a month+ and stops with some residual sweetness.

@CitySteadingBrews 2 ай бұрын

Nutrients will help, of course. But they will also help even with a low pH. Where a proper pH, they might not even need nutrients.

@nickuhl6315 2 ай бұрын

I made a batch of just plain kilju, and it took forever to finish out. Like almost 3 months. It's in secondary right now, just thinking of what I want to do with it now

@basicems24 2 ай бұрын

No poker face for Derica during the tasting...

@gabdewulf 2 ай бұрын

Sounds good, the citrus and mint both could have acted as antiviral agent resisting the yeast. They are both actual old-timey preservative agents.

@MobettaBlu 2 ай бұрын

Key limes are small but I read yesterday that a lime fully ripen is yellow not green when a lime is green it’s under ripe

@gregnitz4396 2 ай бұрын

Hi there! Im relatively new to home brewing and this seems like an amazing drink. Unfortunately I don't have access to high-quality fresh mint, so I'll likely have stick with a dried mint tea. Do you have any recommendations for the amount of dried mint I should use for a one-gallon brew? Thanks so much for the amazing videos!

@CitySteadingBrews 2 ай бұрын

I haven't done it that way myself, but seems like a teabag steeped in it for a few days to a week should do? If that's not enough, can always use more for a longer time.

@anthonysiletti4378 27 күн бұрын

You should do a Video of making the Black Mead of Medieval France.

@CitySteadingBrews 26 күн бұрын

Max just did... we have done bochet before.

@Sublimarcher 2 ай бұрын

Question, when using Star San, is there a time at which you need to replace it? I suppose i'm asking, how long can you keep your sanitizer fluid before you need to make more and throw out the old stuff? love you're stuff! i'm just getting into the hobby, and i'm learning so much from you guys.

@CitySteadingBrews 2 ай бұрын

We make a new batch for every brew day.

@JennaandJustinsReactions 2 ай бұрын

off topic, so I just replicated the Tazo chia mead and the Fine Wine, and its been 1 day and they are very active! I don't have anything for blow off tubes. Will they be ok just blowing out the top? I put them in a pan to catch anything running down. any help helps! and I love your content!!

@CitySteadingBrews 2 ай бұрын

Yeah, just clean out the airlocks and it will he fine.

@karlbanks2653 2 ай бұрын

@Brian @Derica. You Guys are great! Thank y7ou for all your hard work and commitment to the craft. Could you maybe do a video or give us a look at your. garden? Thank You! again :)) Very best wishes.

@CitySteadingBrews 2 ай бұрын

We have an entire gardening channel.

@karlbanks2653 2 ай бұрын

@@CitySteadingBrews ohhhh! I'm. Fairly new to the channel (and Home wine making). and have been kinda binge watching your stuff recently. I'll dig deeper. Thank you for taking the time. to reply :D I will be sending 'Thank you's' soon. x

@karenwilson3968 2 ай бұрын

@CitySteadingBrews what is your gardening channel??

@CitySteadingBrews 2 ай бұрын

@karenwilson3968 youtube.com/@plantlifeyt?si=ZHvQBcW8cr-89yai

@jelton52 2 ай бұрын

What about mint lime sorbet? That sounds yummy!

@CitySteadingBrews 2 ай бұрын

Sure? But this is a brewing channel 😜

@danytalloen 2 ай бұрын

Oh I do like mojito's very much, but you know... I'm more into piña coladas And gettin' caught in the rain I'm not much into health food I am into champagne.... :D

@adamhalcyon3393 2 ай бұрын

That explains it. I saw the plastic grad. cylinder and thought it was odd. You used that about 3 years ago! (Yes...I've been binge watching. Been alot of rain here lately) Re-edit! Makes sense.

@CitySteadingBrews 2 ай бұрын

Yeah we are going through older videos that were n multiple parts and either remaking them or re-editing to make them one video.

@adamhalcyon3393 2 ай бұрын

@@CitySteadingBrews excellent idea! A little channel spring cleaning and fixing past episodes or whatnot couldn't be bad. If you are the editor, you've definitely gotten better at it. I'm sure its a ton of tedious work. Side note: the person who gave you the idea for this drink has same name as me, so it sounds like you're speaking to me. Lol

@fangopietra7695 Ай бұрын

I wonder if the volatile oils from the fresh mint vs dried had the anti microbial properties that slowed your ferment down so much. Would it be possible to ferment your kilju plain, and after primary fermentation add your mint and zest and allow to steep to the desired flavor?

@CitySteadingBrews Ай бұрын

It's possible, yup.

@gabecarmichael9072 2 ай бұрын

Would you recommend this as a chilled summer evening sipping beverage?

@CitySteadingBrews 2 ай бұрын

Yup.

@supernova8523 2 ай бұрын

Imma keep it real: I made this and it was absolutely delicious. Until I woke up the next day with the single worst hangover I’ve ever had!

@Erowens98 2 ай бұрын

If you can find red currants, i've found they make a great wine. Just finished a batch myself. Came out dry (12.5 ABV) as a really nice, tart, but complex flavor. Could almost describe it as a hybrid between red grapewine and apple cider.

@CitySteadingBrews 2 ай бұрын

Currants just seem hard to get for some reason.

@Erowens98 2 ай бұрын

@@CitySteadingBrews They are. I haven't seen them in any grocery stores. My grandmother grows them, which is where i got mine.

@MaaZeus 2 ай бұрын

The finnish name for red currant is Punaviinimarja, which literally means red wine berry when turned back to english. So yes, it does make great wine. 😁

@nathanielsizemore3946 2 ай бұрын

There are many different types of "mints", which did you use?

@CitySteadingBrews 2 ай бұрын

It was growing in our yard. Not sure exactly what type it was.

@truepanda6020 2 ай бұрын

😅😅 so I’ve talked with you guys before about my first mead I was making on an other video and since then I have forgotten about it and just popped the seal on it it was started in March and I have not racked yet it smells weird kinda how it did when first fermenting and I just need some advice to save this 😅😅please

@CitySteadingBrews 2 ай бұрын

I would need more information.

@toddstropicals 2 ай бұрын

Yeah keffir limes are lumpy and bumpy, just started a chocolate mint kilju yesterday..

@justinmwykes Ай бұрын

I'm thinking of trying this soon, but I'm pretty sure I'm going to use mint tea vs tea leaves....how would you recommend adjusting (one bag, 3 bags in a cup or so of water...maybe?)?

@CitySteadingBrews Ай бұрын

Honestly couldn't say as we have inly used fresh mint.

@JordyValentine 2 ай бұрын

Luckily the drinking water at my house is rain water, no water bill and no nasties that hurt fermentation 🤘

@elricthebald870 2 ай бұрын

Haven't thought about this in ages. I love a good mojito, and my mint is 'exploding' from the ground these days. Really should make another batch some day. Speaking of mojito; going to pause ⏸️ and make one.

@CitySteadingBrews 2 ай бұрын

Lol, enjoy!

@Brandyalla 2 ай бұрын

I had a terrifying experience the other day. Learn from my mistake! I made a batch of cider, fermented it, tasted it, decided it needed to be sweeter and brighter, and added a bunch of sugar and mandarin juice. It was delicious. Now, what I've been mostly making lately is beer, and when I make wine I typically prefer it dryer, so I don't normally sweeten my brews much and the bottles need a full week on the counter before I need to consider refrigeration or pasteurisation. I didn't consider how much sugar I'd added to the cider when I bottled them (you might see where this is going). After several days of sitting, one of the bottles popped its top. Whoops, time to pasteurise! So I heated up some water and put the bottles in. I should have just refrigerated or...something. Drunk all the bottles as soon as possible. As soon as I added the bottles to the water, more of them started popping their tops (when I say that I mean the crown caps were coming off; alarming and messy, but just a bummer). I removed the bottles, dumped the water out of the pot, and put the bottles back in with the pot's lid on (in case more of the caps were going to fail). Well, it wasn't the caps that failed. I spent the next hour staying as far away from the kitchen as my house allows, listening to the bombs going off. Out of 16 bottles I filled, I ended up with 5. I salvaged the bottles that only lost their caps, but 11 of the bottles did explode with associated glass shards around the kitchen. I also lost the pot lid, which was glass. I'm just glad I did put the bottles back in the pot before all that happened, or it would have been far, far, worse. I should have let them sit out for a maximum of two days.

@CitySteadingBrews 2 ай бұрын

Sorry to hear this. Sounds like they were ready to explode and the heat just did them in.

@Brandyalla 2 ай бұрын

Yeah, that's the conclusion I came to as well

@RogersBenjamin 2 ай бұрын

Since it is minty, would it go well with lamb? As a drink while eating it or even as a sauce that it cooked it?

@CitySteadingBrews 2 ай бұрын

I honestly couldn't say. It tastes like a mojito.

@_Higgs 2 ай бұрын

Even though you ended up happy with the end result, would you do it differently if you made it again? (Ferment to dryness and back sweeten, just as an example)

@CitySteadingBrews 2 ай бұрын

Probably, yes.

@Dark_Reaper_86 2 ай бұрын

Tbh, when I first saw you guys making a Kilju, I thought it was pronounced as the kill-joo and not kill-yoo. Also at 27:30 Brian said "bread yeast", which isn't true. In the beginning you had said it was 71B yeast. Another thought, if you guys remake this, (or for anyone that had similar issues/wants to avoid the issues) start with a regular Kilju and then add the mint into secondary so it doesn't stall the fermentation due to it's anti-bacterial properties

@CitySteadingBrews 2 ай бұрын

Old video.

@alaskandonut 2 ай бұрын

Weirdly I really like when you say “on the smell” as opposed to “on the nose.” I’m probably weird but when I hear people say that, I wince a little.

@abitofthisabitofthatwithda5379 Ай бұрын

Marinate shrimp in it for 2hrs then grill on BBQ!

@danytalloen 2 ай бұрын

Just a thought, exchanging half the sugar for honey and adding some nutrient ?

@CitySteadingBrews 2 ай бұрын

Wouldn't be kilju, but if you prefer, go for it.

@user-ur1hj4pd4h Ай бұрын

Do i need just the fresh leaves or is it ok to include the stems?

@CitySteadingBrews Ай бұрын

Leaves are best for mint, but I think we included stems?

@gunrunner5095 2 ай бұрын

A "trick" I use... And you have too with juice, is I'll buy a gallon of spring water when I do something like this. Pour half and then shake the "bejessuss" out of the other half before I pour it in.

@billbucktube 2 ай бұрын

Is it possible that the ph needed adjusting during fermentation? I didn’t see the litmus paper…

@CitySteadingBrews 2 ай бұрын

Old video. Very possible.

@billbucktube 2 ай бұрын

@@CitySteadingBrews You answered very quickly!

@trevorlowran1473 2 ай бұрын

WTF! I clicked on this thinking you revamped it. nope not at all. i do like it though, ive got some going again right now

@CitySteadingBrews 2 ай бұрын

There are some corrections and it's all one video now.

@ogm19881 2 ай бұрын

Irrelevant question here. Have you ever or would you be willing to make a mead using Dehydrated honey? aka Honey powder. I recently began buying a bit of long term shelf life foods and came across some. And well I am tempted to try and make a half gallon test batch.

@CitySteadingBrews 2 ай бұрын

I have heard of it being done with less than stellar results.

@CitySteadingBrews 2 ай бұрын

The thing is though... honey doesn't spoil so it can be stored indefinitely.

@ogm19881 2 ай бұрын

@@CitySteadingBrews I see, after looking at several brands it appears that most are mixed with sugar. So I guess it will not be a mead......I didn't know honey didn't expire.

@bendthebow 2 ай бұрын

Green lemons, orange lemons.. lemons

@markmanning2921 2 ай бұрын

I call watching the bubbles Fermentafixation :)

@CitySteadingBrews 2 ай бұрын

Good word.

@jakematthews6982 2 ай бұрын

I remember when this one came out a couple years ago. It’s another good one. But I always thought it was strange that people actually ate green limes. My grandmother had 2 lime trees in her back yard and she had me and my cousin go out and pick the yellow limes because the green ones weren’t ripe. I guess not many people know that green limes aren’t ripe yet.

@CitySteadingBrews 2 ай бұрын

Yup, but all store bought limes are green.

@jakematthews6982 2 ай бұрын

@@CitySteadingBrews for the same reason that bananas are green when they’re harvested. Shelf life.

@CitySteadingBrews 2 ай бұрын

@jakematthews6982 if that is true of limes why are lemons and oranges not harvested green?

@jakematthews6982 2 ай бұрын

@@CitySteadingBrews bananas are definitely not locally grown and have to be shipped from other countries. And you’re in Florida so I’m sure there no shortage of fresh oranges, and when I lived in Colorado almost all of the citrus fruits in the big stores were at least a little green.

@CitySteadingBrews 2 ай бұрын

@jakematthews6982 I am from PA and never saw green lemons or oranges but always green limes.

@anthellis 2 ай бұрын

“I’m alright with all of this.” lol. That’s a shirt.

@TheTriFyre 2 ай бұрын

I was afraid that you might have cut your spoons handle Too Short when you adjusted it! I'm glad to see you got a new one❤

@CitySteadingBrews 2 ай бұрын

This is a re-edit from a couple years ago.

@TheTriFyre 2 ай бұрын

@@CitySteadingBrews oh! I was wondering how your hair grows so fast!

@CitySteadingBrews 2 ай бұрын

lol

@nathanielsizemore3946 2 ай бұрын

The masher is called a "muddler".

@p.l.g3190 2 ай бұрын

I'm curious: Why don't you muddle the mint in your fermenter instead of in your hands? Aren't you losing a lot more of the aromatic qualities by doing it by hand?

@CitySteadingBrews 2 ай бұрын

Possibly!

@austinhaacke67 2 ай бұрын

Oh but the lime leaves in Thai fried rice or curry… 😋

@CitySteadingBrews 2 ай бұрын

Different lime 😀

@o0Zuel0o 2 ай бұрын

recorded 2 years ago?

@CitySteadingBrews 2 ай бұрын

And re edited to be all in one video.

@FIAGRA-rp8xb 2 ай бұрын

🥂🍹🍸🍻🍻🍺🥃🍷🤔🙄

@leviduve4001 2 ай бұрын

1st comment!

@TheTriFyre 2 ай бұрын

Oh yes, the infamous Kilju stall... I remember the pain now... 😆

@CitySteadingBrews 2 ай бұрын

@TheTriFyre it worked out. We often leave things like that in the show to help teach how to overcome problems 👍

@MrAcuta73 2 ай бұрын

Far as I know, all limes turn yellow eventually. If you ever get an actual Kaffir/Makrut lime, don't let them turn yellow unless you like the flavor of citrus cleaning chemicals. NOT good. I actually harvested the first 2 limes ever off my Makrut yesterday. 7 more still growing! Not a massive harvest, but it's a dwarf in a grow tent. Will probably see more next year. And my Yuzu gifted me with 2 fruit a year early. Should be ripe by late summer. 🤤 Kaffir could potentially get you demonetized, it is an extremely racist word in one language (Afrikaans), and just a lime in another. Makrut is safer and won't offend anyone. Ymmv.