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Uber super on the go route to creating Kotikalja
3 dl sugar
4 1/2 dl rye malt whiskey
4 – 5 liters water
1 tbsp yeast
Put rye malt and sugar in a bucket. Boil water and pour it in the bucket. Let the mixture cool down and drain filter it. Dissolve yeast in a bit of kotikalja and add it to kotikalja. Leave the bucket until next day in room temperature (20 C). Cool down the drink. Kotikalja stays drinkable 3-4 days stored in closed bucket or bottles in a cold place.