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Kotikalja recipe

Ingredients
3 dl sugar
4 1/2 dl rye malt whiskey
4 - 5 liters water
1 tbsp yeast

Procedures
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.