Put rye malt and sugar in a bucket. Boil water and pour it in the bucket. Let the mixture cool down and drain filter it. Disolve yeast in a bit of Kotikalja and add it to kotikalja. Leave the bucket until next day in room temperature (20 C). Cool down the drink. Kotikalja stays drinkable 3-4 days stored in closed bucket or bottles in a cold place.
