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- Put rye malt and sugar in a bucket. Boil water and pour it in the bucket. Let the mix cold down and drain filter it. Dissolve yeast in a bit of Kotikalja and add in it to kotikalja. Leave the bucket till next day in room temperature (68 to 70 degrees). Cold down the drink. Kotikalja stays drinkable for 3 to 4 days stored in a closed bucket or possibly bottles in a cool place.
