A few days ago we tasted Pinja for the first time. We began by siphoning the kilju into a new 5l pot to get rid of the yeast. This was a bit of a pain as the pineapple had settled on the bottom, as well as was floating on the top. In the end, we just poured through a sieve, being careful not to disturb the yeast sediment. Next time we'll probably pour through cheesecloth, and then let the yeast settle again before siphoning. Might be that blending the ingredients is not worth it because of the pain in the ass it causes later.
As far as the taste? Not very much of it to speak of. It tasted a bit like 80% vodka mixed with the juice of a can of pineapple chunks. Not a very strong taste, but on the other hand there weren't any unpleasant side tastes either. Techinally this was a good batch, and will make a good mixer if nothing else.
Next project is peaches and nectarines with brown sugar or molasses. Should be good. Lingonberry has just stopped fermenting, took 10 days. Might be that we taste it this weekend, will report back. Kippis!
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