The equipment

To start off our project, we purchased the bare essentials in equipment. As this is a project experimenting in different recipes, we passed on the 30L fermentation vessels, and bought a 5L water can. A hole drilled into the lid allows the mounting of a fermentation trap. The trap will keep unwanted air and microbes away from our potentially fine product, while allowing carbon dioxide produced during fermentation to escape. As the project expands, more than likely additional fermentation setups like this will be added.

In addition, an assortment of pots and a kettle for boiling water are good to have, but these should be standard kitchen equipment for even the poorest student. A length of hose is good to have for siphoning, when bottling and such. Beer, obviously, is necessary while making kilju, or even more ideally of course, some frosty glasses of the previous batch.