Julmust

Fermentation Time: 10 d
Cuisine: Christmas, Swedish
Author: Nicole Rossetti le Strange

This recipe is for Zolah :)

Ingredients

• For the basic must (sodastart)
• 2 cups water
• 2 tablespoons fresh ginger , finely grated
• 1 tablespoon brown sugar
• 1½ tablespoon sugar
• For the julmust (Christmas must)
• 3 oz. raisins
• 3 dried figs , cut in half
• 4 prunes , pitted
• 3 oz. fresh ginger , finely chopped
• 3 oz. juniper berries , lightly crushed
• 2 pieces orange peel
• 1 teaspoon nutmeg , freshly grated
• 3 cloves
• 10 green cardamom pods
• 2 star anise
• 5 cinnamon sticks
• 2 teaspoons citric acid
• 3½ quarts water
• 16 oz. dark muscovado sugar
• ¾ cup sodastart (previously prepared basic must)
• Equipment
• Glass jar

Directions

1. Basic must (sodastart)
2. Mix all the ingredients in a previously sterilized glass jar. Cover with a thin cloth held in place with a rubber band.
3. Let stand for 5 days, in a warm place away from drafts, stirring 3 times a day.
4. When bubbles appear on the surface the sodastart is ready. Filter it.
5. Julmust (Christmas must)
6. Combine 4 cups (1 liter) of water with the fruits, spices and citric acid in a large saucepan.
7. Bring to a boil and simmer over low to medium heat for 20 minutes.
8. Add in the sugar, mix well and let it melt completely.
9. Remove the pot from the heat and add the remaining 2½ quarts (2,5 liters) of water.
10. Cover cooled saucepan with plastic wrap or a tight fitting lid. Let sit for 12 hours
11. Filter this mixture and add ¾ cup (200 ml) of filtered sodastart.
12. Cover with a thin cloth and let stand at room temperature for 4 to 5 days.
13. Pour everything into a previously sterilized jar or glass bottle. Close the jar.
14. Let the jar or bottle sit at room temperature for 1 to 2 days to carbonate naturally. Carbon dioxide will form naturally.
15. To stop the fermentation, place the drink in the refrigerator for 1 month.