Kilju help

[GoldenPhoenix]

In the absence of any proper equipment (yet, roll on payday this week) i'm making some kilju using bakers yeast since i already had everything i needed for it.

now, as an utter n00b to all of this i just wanted to check a couple of things:

First, i think the container got too cold at one point, is this likely to be a significant problem or should warming it back to normal temperature get things started again? Our heating has gone kaput and the room it was in got very chilly.

Second, when i started i could smell a faint rising-bread-like odour around the airlock, now however the odour is much stronger and not so much like rising bread, i'm not sure i've smelled anything similar to give you an idea. I'm slightly concerned i may have an infection in it, or should the smell change from that of just yeast at work as everything ferments? - UPDATE after some googling i found out that it's perfectly normal for Kilju to smell bad during production. That sorted, what is the best way to tell if a brew has gone bad?

Third, once the fermentation is done i should rack the kilju and then allow it to settle right? It should clarify on its own. If it doesn't, what is best to help it along?

Thank you in advance.

-GP

 

[screamlead]

I've just bottled 10ltr of this stuff and must admit it took ages to ferment out. I kept feeding it sugar as it was fermenting and the end result ended up just over 9% alcohol, i then diluted to 10ltr with boiled water from 5 ltr so now have 500ml bottles at 4.5%. I am also going to use diet coke and dandilion and burdock soadastream flavours to flavour them once i open a bottle - or use as mixers ha ha!
It will clear perfectly on its own it just needs time. Dont worry about the smell its the yeasties doing their job. :thumb: