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well i did something similar to this, i used 6 cups of dextrose and 1 gallon of water, a crushed up vitamin b pill, and some yeast nutrient, let it brew to 35 proof (which took only 4 days with some champagne yeast) added some vanilla flavor and chilled it, nothing so rough as anyone seems to...

I am inclined to believe that the reason kilju would taste so fowl is because of the lack of natural nitrates, phenols and various nutrients found in traditional sugar sources of brews like malts, grapes and apples. Has anyone tried making kilju with yeast nutrient added in sufficient quantity...