RCI-PF.004.0009.001
Joulukalja
Joulukalja Christmas Brew. This brew is similar to the Scandinavian glög, but is without alcohol (at least originally . . . ) This variation is called pikakalja, "quick brew" for our busy days.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- 1 cup
- .5 cups malt1 unit
- about 1 gallon water1 unit
- 1 tbsp
Method
1
Prepare a large, clean fermenting vessel or pot by rinsing it thoroughly with boiling water to sanitize it. Allow it to cool completely before use.
10 minutes
2
Dissolve the sugar in a small amount of warm water (around 37°C / 98°F), stirring until fully incorporated. Set aside.
5 minutes
3
Crumble the cake yeast into the sugar-water mixture and stir gently until the yeast is fully dissolved and no lumps remain. Let it rest briefly until slightly foamy, indicating the yeast is active.
10 minutes
4
Pour the yeast and sugar mixture into the sanitized fermenting vessel and add cool, clean water, stirring well to combine all ingredients evenly.
5 minutes
5
Cover the vessel loosely with a clean cloth or lid that allows gases to escape, then place it in a cool room or cellar at approximately 15–18°C (59–64°F).
6
Allow the mixture to ferment for 1 to 2 days, checking periodically for a light frothy head on the surface, which indicates active fermentation is occurring.
2880 minutes
7
Once the desired level of fermentation is reached and the beverage tastes lightly sweet and mildly tangy, carefully skim off any foam from the surface.
5 minutes
8
Strain the joulukalja through a fine sieve or cheesecloth into bottles or a serving jug, then refrigerate to halt fermentation and serve cold as a festive Christmas drink.
10 minutes