/diy/ - Do It Yourself

>>1186217
Kilju by default tastes like shit. If you clear it and age it, it is no longer "kilju" and no longer tastes like shit, if everything is done correctly. Adding nutrient to it also makes it not "kilju". Since banana was used as the nutrient it will taste like a cleared, aged, sugar wine with a slight fruity flavor (white wine basically). Using for mixed drinks will just make it taste like whatever you are making.

If you want to make a very fruity wine, you just use more bananas and some raisins for mouthfeel.

>>1186376
For kilju I use bread yeast, like what you are supposed to use to make it. Which means a longer aging time because of the higher %ABV. EC-1118 is as close to Fleischmann's active dry bread yeast as you can get, fyi. Both in flavor and ability to reach a higher %ABV.

>I don't think a banana alone is optimal especially at 19% ABV.

The yeast goes nuts over bananas and will foam all to hell and back. I've never seen a better reaction. I use bananas in all my brews now as the nutrient. It is pretty neat seeing it roiling and moving raisins around like there's a fire under it.