Bottling and filtering the first two batches

As lingonberry has finally stopped fermenting, the lab acquired some cheesecloth with which to filter out the berry residue. We poured the kilju through cheesecloth into a 5l canister, while being careful to leave the worst of the yeast behind. Now the kilju canister is sitting in the lab fridge for a few days to let the rest of the yeast settle, before a final siphoning into bottles. The straining through cheese cloth was a rather trivial exercise, so pulping of the fruits will be continued in the future as well.

At the same time, pinja got siphoned into soda bottles. There was 4l worth of final product, which means 1.85€/l for the batch. Not bad at all - comparable to beer by price, but 3-4x the ABV. It is now crystal clear and quite wonderful. In fact, we are enjoying champagne flutes of Pinja on ice at the moment.

The next batch, nectarines and peaches with brown sugar, will probably have to wait until after the midsummers weekend, because of other pursuits.