What I did: Started steaming a rice->overcooked it -> ate a little bit of rice -> full man is a happy man -> decided to have a little drink after a great portion of rice -> remembered that I’m ethnic Korean and bottled soju in my country cost like the small country in Africa -> drunk some vodka But jokes aside it’s a good recipe! Love your content!
Appreciate this video enormously, even though I am clean and sober since 3 years back I still enjoy making alcoholic drinks for others and, of course, cooking. I will try to make some of this and give it to my parents and friends as a gift. They usually appreciate my kitchen escapades, and when I made my own beer and mead a while back they all loved it. So thank you for giving me something else to try!
I made it in Korea and wanted to take it back with me to Europe. And it leaked all in my suitcase. I put in a bag and closed the lid but apparently I didn’t do it right 😅 but I have enough nuruk to make it again.
I make it every winter and have some so for years. I'm a big fan. I personally enjoy it's flavor more in a winter brew, because less of the potential sour flavor usually comes through. It's just very sweet and rich tasting. It does take a little longer in cold weather, though. Warm weather and even summer brews can still be delicious, it's just that occasionally you can get a slight sour apple flavor that comes through. It's not bad tasting on its own or anything, and it's certainly not a sign of anything unhealthy or the like. It's just not a taste profile I appreciate as much as those cleaner cold weather brews. Also, you can speed up the conversion of sugars into alcohol by adding the tiniest bit of supplemental yeast when you add the nuruk. It could be bread yeast if you have it on hand (Maangchi swears by bread yeast), to any beer or cider specific yeast you might have on hand. It doesn't really need it, but it does guarantee a less sweet and more alcoholic final product than what he ended up with here. It certainly doesn't need to be that way, however, as plenty of people obviously enjoy that residual sweetness that adds its own complexity to the flavor.
I’ve recently got into a world of fermentation and been watching so many youtube videos on traditional nuruk making and its history of it(in Korean). I know all of details matter in the making and impressed how you didn’t miss a thing of explaining to the audience. 👏🏻
Had this for the first time this past January. Not common at all here in the US. I make beer for a living and I was amazed by this beverage. Thanks so much for sharing your knowledge. We probably couldn't make it at work without special equipment but I'll definitely try this at home. Makku was the brand I had, if anyone is curious here in the States
This is fantastic. I've been brewing for about 10 years now and I've been wanting to make makgeolli since I visited South Korea last year and feel in love with the drink
These how to vids are great and I’d love more. Culinary school in the U.S doesn’t always teach me the things I’d like to know for making things for myself !
Great vid, I feel like makgeolli is rice beer more than wine, it uses wheat/grain to ferment so it’s closer to beer than a sake which is more a wine. I call it Korean beer when I explain it to my friends.
Both Makgeolli and Sake use enzymes to convert rice to sugar and yeast to turn sugar into alcohol. They’re the most similar alcohol to each other compared to beer and wine. The difference between Makgeolli and Sake is the strain(s) of enzyme, type of rice (Sake uses polished rice), and stages of fermentation.
I'd love to see more "how to do things" style videos. I can't handle gluten, so I'm not sure if I can make this, but I'm excited to try other, similar things!
Nuruk and koji both contain the exact same kind of amalayse enzymes (what converts starches to sugar), so you could always use koji instead. It would just be a two step fermentation process (converting the starches to sugars, then the sugars to alcohol with yeast) instead of the parallel fermentation (both steps happening at the same time) that nuruk allows for. It would just be a more traditional sake at that point, rather than the rustic farmer's wine that makgeolli traditionally is. But at it's core, they're basically the same thing.
Also, you might want to look at Chinese style rice wine yeast balls. It works exactly the same as nuruk (parallel fermentation, single vessel, etc), only they use dried, powdered rice balls to store all the goodies in instead of wheat like nuruk proper. They're also common in Tibet, Laos, Cambodia, and anywhere else rice is a primary crop, so they shouldn't be too hard to find. They're just shaped like dried rice balls, and you usually use one ball per 500g of rice. Can you tell I have a bit of experience making rice wines? I didn't realize just how much until I started writing this all out.
Thanks for the in-depth step by step video. I want to start making makgeolli this year. Wondering if you’ve experimented with flavouring the makgeolli? If so could you share a video on how to do that. Thanks again for another great tutorial 👍
Very good explanation of the step by step, I have homemade nuruk to be able to make makgeolli. This video gave me the answers I needed. thank you so much🥰
For anyone curious and unable to get ahold of nuruk, Chinese rice yeast balls make a good substitute though ofc the end product will be different I'd assume. They are traditionally used in rice wine making and easy enough to get ahold of in a Chinese supermarket.
Thank you for the comprehensive guide! I will have to revisit this when I give it a shot. Two questions. 1) Do you have any recommendations for food pairings with makgeolli? My family tends to drink it as a dessert drink after eating a 고기 heavy meal :). 2) What are your thoughts on flavored, canned makgeolli like SOOL's Màkku? I find that my friends with no exposure to what makgeolli is are more willing to try it, and even I like some of the flavors.
to answer your questions: 1. most commonly, makgeolli is eaten on rainy days in korea with jeon, or korean pancakes. But to be honest, you can have makgeolli with anything, there are no strict rules on it :D 2. I've tried makku, and was not a fan of it at all, in fact I'm not a fan of any flavoured mass produced makgeolli ever since I discovered the world of craft and traditional makgeolli. It really is something else If you're in korea or are visiting, I highly recommend checking out some restaurants that serve specialty makgeolli and other traditional alcohols. (and they usually have amazing food to go with it as well!)
@@JohnnyKyunghwoThanks a lot for the recipe! ❤🍻 I'm making my very first batch, and it is into day 3 now, separation happened, overall it looks normal, but there are 2 things that bother me: 1. Aroma wise it has nuruk (kinda moldy?) flavor, rather than rice flavor, is that normal? 2. Color wise it is way too dark, I wonder if it is because I ground nuruk to almost powder like consistency, while I see in videos it is crumbles-like consistency, could that be a problem? Thank you
The steps of Making Makgeolli might be simple, but we are working with Nuruk, perhaps one of the hardest fermentation starters in the planet. Also quick tip, if you gonna cool your rice, use some sort of elevation to even out the drying of the Godubap
If anyone is more of written instructions type of person, there’s a document online called “A Primer on Brewing Makgeolli” that would be helpful to a novice brewer.
Great vid! Thank you for easy to follow instructions. Your cat is awesome, by the way. So a couple questions, if you could indulge my ignorance: the nuruk has both enzymes & yeast for a parallel fermentation. Can you save a portion of what I would call the lees (I'm a homebrewer; beer, hard cider, hard seltzer) to start your next batch? Or are the enzymes no longer viable? And if you happened to distill MAKGEOLLI, would that be Soju? And finally, are there any probiotic benefits to MAKGEOLLI? Thanks!
So for this recipe specially, what size container do you need to ferment this in? I make my own mead (honey wine) but this looks super cool and relatively easy to make! I have 1 gallon containers I ferment my mead in, do you think this would be big enough to ferment in?
I've read a few studies about the microflora in nuruk, and while its fascinating, I'm not sure how safe it is.. I've bought some different koji strains and will be experimenting with them soon (making 막걸리) along with different yeasts. Very excited to start brewing some Makgeolli!
@@thedisneyfan0918 nuruk had been used for 1000s of year, you're very correct! It's really interesting and I plan to buy some proper nuruk soon, when I go to korea. But that won't stop me from attempting to make my own with specific strains of yeast/fungi, it's fun and I enjoy the process of learning.
I made this recently using the Maangchi recipe! I really like the flavor of it. Mine ended up quite tart and funky which I enjoy. Kind of a mix between rice wine and kombucha. One thing I noticed was that after drinking it, I would have a pasty sensation in my mouth. I assume that's because of the starch from the rice sediment. I was curious if that was normal and to be expected?
Love this video I always struggle with getting my makkeoili to taste sweet and creamy. I also forget to burp it to. Hopefully I can finally get it here.
I've never heard of this and it sounds intriguing! How long will it store in the refrigerator? Also, can the recipe be reduced to say, half the amount?
Thank you for the video. I've seen them drink this on the KE channel and it's not something you can just run to the store to buy in the US, so off to buy some nuruk and a fermenting bottle online...
I wonder if you could use the filtered rice as the "nuruk" for the next fermentation. Sort of like how you use yogurt from this batch to ferment the next.
No you can't because nuruk contain two things, brewer's yeast and enzyme called amylase. amylase break down starch into glucose, that all amylase is going to do. then next come the work of the yeast, they break down starch themselves, and then they eat glucose (utilise) to obtain energy, alcohol is by product. so you see that no yeast no alcohol. so why the amylase is so important? speed up the process? ( breaking down starch) but yeast can do that without amylase. how a bout the taste of wheat? so back to your question. once the enzyme been used, it is gone, the yeast however can stay in the filtered out discard. so try the discard to see how it turns out.
I just bottled the makgeolli recipe that you did it came out great used half recipe got 2.16 ltrs mine is kind of sour on the pallet did I do something wrong would love to know get some advice I was thinking about making sumarian beer next have you ever made more exotic or ancient wines or brews like ancient Asian meads
It's disappointing how little information about these beverages there is online (at least in English). Thanks for sharing your recipe! Chinese rice wine is made much the same way, except we don't initially add water to the steamed rice, our starter culture is made with rice instead of wheat (different microbes too), and we add rice and water to the mash to increase volume.
making my first brew as we speak and have reached the point where you leave the makgeolli alone after a few days of mixing-when you stopped mixing did you leave your makgeolli in the kitchen for the rest of the seven days? - sincerely ur brewing apprentice
I made this and it’s very interesting since it’s pretty different from the store bought stuff (which I LOVE). I will say mine tastes especially earthy which I’m not a fan of. I’m assuming from the nuruk which is VERY earthy, but I didn’t expect that taste to come through especially since I used nuruk infused water and discarded most of the actual nuruk pieces. Anyone have a fix for this or is this just how it’s supposed to taste?
Not likely to be making this anytime soon but I’m wondering how much it yields - does the process add more or reduce the liquid than the original (2kg) water
Hihi! This is a great video! Would you ever consider making a video with the rice based nuruk to make the ending result gluten free? Not sure if it's possible, just did a quick Google search since I was hoping there'd be an option for gluten sensitive friends. Thank you regardless!
Can you comment on how long it stays good? Also, does fermentation end when the microbes run out of solids to eat? Do they just stay alive the whole time? Are there any occasions where you would boil or stop fermentation by pouring in a product?
On the first day (or really any day) when you needed to mix it and it was tough, could you just tighten the lid and shake/rotate the jar to agitate the rice or is there a reason that won't work?
Homebrewer here: that looks like a wide-mouth glass cannister, so the portability is part of its benefits for "small" batch ferments like this. You could likely use a 5/6 gal 19/23 L bucket fermenter, but you'd definitely want an airlock mechanism. Hope that helped!
You would most likely have to look up you're state cottage food/beverage laws (local or just overall the state you live in). Typically it's not encouraged without a certified liscense with submission of the recipe and process you're doing. But- it is possible as long as you font exceed the limits given as per cottage food law.
What I did:
Started steaming a rice->overcooked it -> ate a little bit of rice -> full man is a happy man -> decided to have a little drink after a great portion of rice -> remembered that I’m ethnic Korean and bottled soju in my country cost like the small country in Africa -> drunk some vodka
But jokes aside it’s a good recipe! Love your content!
Appreciate this video enormously, even though I am clean and sober since 3 years back I still enjoy making alcoholic drinks for others and, of course, cooking. I will try to make some of this and give it to my parents and friends as a gift. They usually appreciate my kitchen escapades, and when I made my own beer and mead a while back they all loved it. So thank you for giving me something else to try!
Been making makgeolli for two years now, agreed on the lack of straightforward video tutorials. Thanks for this one!
The formula is really simple: 2kg of water, 2kg of rice, 200g of nuruk, and 2kg of gooey. You're welcome.
funnily enough, Gooey is exactly 2kg at the time of filming 😂
I made it in Korea and wanted to take it back with me to Europe. And it leaked all in my suitcase. I put in a bag and closed the lid but apparently I didn’t do it right 😅 but I have enough nuruk to make it again.
What's the ideal temperature for fermenting?
@@alvint7865-72 F/ 18-22 C
Two hours ago, I had never heard of this specific booze.
Now I know how to make it, and know it's not too far out of my skill range to do so.
Cheers!
I make it every winter and have some so for years. I'm a big fan. I personally enjoy it's flavor more in a winter brew, because less of the potential sour flavor usually comes through. It's just very sweet and rich tasting. It does take a little longer in cold weather, though.
Warm weather and even summer brews can still be delicious, it's just that occasionally you can get a slight sour apple flavor that comes through. It's not bad tasting on its own or anything, and it's certainly not a sign of anything unhealthy or the like. It's just not a taste profile I appreciate as much as those cleaner cold weather brews.
Also, you can speed up the conversion of sugars into alcohol by adding the tiniest bit of supplemental yeast when you add the nuruk. It could be bread yeast if you have it on hand (Maangchi swears by bread yeast), to any beer or cider specific yeast you might have on hand. It doesn't really need it, but it does guarantee a less sweet and more alcoholic final product than what he ended up with here. It certainly doesn't need to be that way, however, as plenty of people obviously enjoy that residual sweetness that adds its own complexity to the flavor.
I’ve recently got into a world of fermentation and been watching so many youtube videos on traditional nuruk making and its history of it(in Korean). I know all of details matter in the making and impressed how you didn’t miss a thing of explaining to the audience. 👏🏻
Had this for the first time this past January. Not common at all here in the US. I make beer for a living and I was amazed by this beverage. Thanks so much for sharing your knowledge. We probably couldn't make it at work without special equipment but I'll definitely try this at home.
Makku was the brand I had, if anyone is curious here in the States
This is fantastic. I've been brewing for about 10 years now and I've been wanting to make makgeolli since I visited South Korea last year and feel in love with the drink
These how to vids are great and I’d love more. Culinary school in the U.S doesn’t always teach me the things I’d like to know for making things for myself !
Fascinating, thanks for the vid. Must try..
Great vid, I feel like makgeolli is rice beer more than wine, it uses wheat/grain to ferment so it’s closer to beer than a sake which is more a wine. I call it Korean beer when I explain it to my friends.
Both Makgeolli and Sake use enzymes to convert rice to sugar and yeast to turn sugar into alcohol. They’re the most similar alcohol to each other compared to beer and wine. The difference between Makgeolli and Sake is the strain(s) of enzyme, type of rice (Sake uses polished rice), and stages of fermentation.
I'd love to see more "how to do things" style videos. I can't handle gluten, so I'm not sure if I can make this, but I'm excited to try other, similar things!
Nuruk and koji both contain the exact same kind of amalayse enzymes (what converts starches to sugar), so you could always use koji instead. It would just be a two step fermentation process (converting the starches to sugars, then the sugars to alcohol with yeast) instead of the parallel fermentation (both steps happening at the same time) that nuruk allows for.
It would just be a more traditional sake at that point, rather than the rustic farmer's wine that makgeolli traditionally is. But at it's core, they're basically the same thing.
Also, you might want to look at Chinese style rice wine yeast balls. It works exactly the same as nuruk (parallel fermentation, single vessel, etc), only they use dried, powdered rice balls to store all the goodies in instead of wheat like nuruk proper. They're also common in Tibet, Laos, Cambodia, and anywhere else rice is a primary crop, so they shouldn't be too hard to find. They're just shaped like dried rice balls, and you usually use one ball per 500g of rice.
Can you tell I have a bit of experience making rice wines? I didn't realize just how much until I started writing this all out.
Thanks for the in-depth step by step video. I want to start making makgeolli this year. Wondering if you’ve experimented with flavouring the makgeolli? If so could you share a video on how to do that. Thanks again for another great tutorial 👍
Very good explanation of the step by step, I have homemade nuruk to be able to make makgeolli. This video gave me the answers I needed. thank you so much🥰
Ive wanted to make this for years and im gonna do it!!! Now to buy some jars :)
I love how the cat is constantly watching him like "uh-huh... yeah, makgeolli... right, sure..."
The creaminess reminds me of the Chateau Romani out of The Legend of Zelda Majoras Mask Milk Bar
Loved this video :) very informative without being overly complex, thank you
For anyone curious and unable to get ahold of nuruk, Chinese rice yeast balls make a good substitute though ofc the end product will be different I'd assume. They are traditionally used in rice wine making and easy enough to get ahold of in a Chinese supermarket.
Thank you for the helpful guide! It’s a nice pace that’ll allow me to follow along step by step later on.
Thank you for the comprehensive guide! I will have to revisit this when I give it a shot.
Two questions.
1) Do you have any recommendations for food pairings with makgeolli?
My family tends to drink it as a dessert drink after eating a 고기 heavy meal :).
2) What are your thoughts on flavored, canned makgeolli like SOOL's Màkku?
I find that my friends with no exposure to what makgeolli is are more willing to try it, and even I like some of the flavors.
to answer your questions:
1. most commonly, makgeolli is eaten on rainy days in korea with jeon, or korean pancakes. But to be honest, you can have makgeolli with anything, there are no strict rules on it :D
2. I've tried makku, and was not a fan of it at all, in fact I'm not a fan of any flavoured mass produced makgeolli ever since I discovered the world of craft and traditional makgeolli. It really is something else
If you're in korea or are visiting, I highly recommend checking out some restaurants that serve specialty makgeolli and other traditional alcohols. (and they usually have amazing food to go with it as well!)
@@JohnnyKyunghwoThanks a lot for the recipe! ❤🍻
I'm making my very first batch, and it is into day 3 now, separation happened, overall it looks normal, but there are 2 things that bother me:
1. Aroma wise it has nuruk (kinda moldy?) flavor, rather than rice flavor, is that normal?
2. Color wise it is way too dark, I wonder if it is because I ground nuruk to almost powder like consistency, while I see in videos it is crumbles-like consistency, could that be a problem?
Thank you
The steps of Making Makgeolli might be simple, but we are working with Nuruk, perhaps one of the hardest fermentation starters in the planet.
Also quick tip, if you gonna cool your rice, use some sort of elevation to even out the drying of the Godubap
Good, simple instruction. I want to taste it now.
If anyone is more of written instructions type of person, there’s a document online called “A Primer on Brewing Makgeolli” that would be helpful to a novice brewer.
Thank you this resource along with the video is fantastic
Thank you for this document: takjoo.files.wordpress.com/2015/03/a-primer-on-brewing-makgeolli.pdf
Thank you!! This is such a great video, gooey.
The how to videos are my favorite
Great vid! Thank you for easy to follow instructions. Your cat is awesome, by the way.
So a couple questions, if you could indulge my ignorance: the nuruk has both enzymes & yeast for a parallel fermentation. Can you save a portion of what I would call the lees (I'm a homebrewer; beer, hard cider, hard seltzer) to start your next batch? Or are the enzymes no longer viable? And if you happened to distill MAKGEOLLI, would that be Soju? And finally, are there any probiotic benefits to MAKGEOLLI? Thanks!
So for this recipe specially, what size container do you need to ferment this in? I make my own mead (honey wine) but this looks super cool and relatively easy to make! I have 1 gallon containers I ferment my mead in, do you think this would be big enough to ferment in?
Great info and cool cat! Reminds me of my kitty always watching.
I've read a few studies about the microflora in nuruk, and while its fascinating, I'm not sure how safe it is.. I've bought some different koji strains and will be experimenting with them soon (making 막걸리) along with different yeasts. Very excited to start brewing some Makgeolli!
well then it's not makgeolli is it... nuruk's been used for thousands of years
@@thedisneyfan0918 not yet it isn't, but I did manage to make unfiltered sake. For the next test batch I'm using a yeast that produces lactic acid.
@@thedisneyfan0918 nuruk had been used for 1000s of year, you're very correct! It's really interesting and I plan to buy some proper nuruk soon, when I go to korea.
But that won't stop me from attempting to make my own with specific strains of yeast/fungi, it's fun and I enjoy the process of learning.
I made this recently using the Maangchi recipe! I really like the flavor of it. Mine ended up quite tart and funky which I enjoy. Kind of a mix between rice wine and kombucha. One thing I noticed was that after drinking it, I would have a pasty sensation in my mouth. I assume that's because of the starch from the rice sediment. I was curious if that was normal and to be expected?
Really interesting thank you
Love those types of videos.
thanks so much for making this video. I love Makgeolli but it's quite costly/harder to find here in the UK, so I guess I'll try making some soon :)
Love this video I always struggle with getting my makkeoili to taste sweet and creamy. I also forget to burp it to. Hopefully I can finally get it here.
I've never heard of this and it sounds intriguing!
How long will it store in the refrigerator?
Also, can the recipe be reduced to say, half the amount?
I think it can be reduced or increased as you want. He follows a ratio of 1 rice to 1 water to 0.1 nuruk and that’s what he’s recommending here
Came for Gooey and stayed for the wine, great recipe😊
Fantastic video. Love your content dude 😎
Thank you for the video. I've seen them drink this on the KE channel and it's not something you can just run to the store to buy in the US, so off to buy some nuruk and a fermenting bottle online...
I wonder if you could use the filtered rice as the "nuruk" for the next fermentation. Sort of like how you use yogurt from this batch to ferment the next.
No you can't because nuruk contain two things, brewer's yeast and enzyme called amylase. amylase break down starch into glucose, that all amylase is going to do. then next come the work of the yeast, they break down starch themselves, and then they eat glucose (utilise) to obtain energy, alcohol is by product. so you see that no yeast no alcohol. so why the amylase is so important? speed up the process? ( breaking down starch) but yeast can do that without amylase. how a bout the taste of wheat? so back to your question. once the enzyme been used, it is gone, the yeast however can stay in the filtered out discard. so try the discard to see how it turns out.
Great development with time and practice! Like my mead making! keep making videos!🤠🤠🤓
Sooo cute!! 🥰
Do you have a power drill? You can get an auger arrangement for it. I bet that would make it extremely easy to mix!
I just bottled the makgeolli recipe that you did it came out great used half recipe got 2.16 ltrs mine is kind of sour on the pallet did I do something wrong would love to know get some advice I was thinking about making sumarian beer next have you ever made more exotic or ancient wines or brews like ancient Asian meads
It's disappointing how little information about these beverages there is online (at least in English). Thanks for sharing your recipe!
Chinese rice wine is made much the same way, except we don't initially add water to the steamed rice, our starter culture is made with rice instead of wheat (different microbes too), and we add rice and water to the mash to increase volume.
making my first brew as we speak and have reached the point where you leave the makgeolli alone after a few days of mixing-when you stopped mixing did you leave your makgeolli in the kitchen for the rest of the seven days? - sincerely ur brewing apprentice
Fascinating!🤙🏿
I made this and it’s very interesting since it’s pretty different from the store bought stuff (which I LOVE). I will say mine tastes especially earthy which I’m not a fan of. I’m assuming from the nuruk which is VERY earthy, but I didn’t expect that taste to come through especially since I used nuruk infused water and discarded most of the actual nuruk pieces. Anyone have a fix for this or is this just how it’s supposed to taste?
Not likely to be making this anytime soon but I’m wondering how much it yields - does the process add more or reduce the liquid than the original (2kg) water
Needed this video!
Hihi! This is a great video!
Would you ever consider making a video with the rice based nuruk to make the ending result gluten free? Not sure if it's possible, just did a quick Google search since I was hoping there'd be an option for gluten sensitive friends.
Thank you regardless!
Can you comment on how long it stays good?
Also, does fermentation end when the microbes run out of solids to eat? Do they just stay alive the whole time?
Are there any occasions where you would boil or stop fermentation by pouring in a product?
So nukkguri 누꾸리? Is the koji of makgeoli?
Excited to try this but I don’t think I’d water it down.
If you’re at a Korean market, the English is often ‘enzyme powder’ or ‘enzyme amylase’
On the first day (or really any day) when you needed to mix it and it was tough, could you just tighten the lid and shake/rotate the jar to agitate the rice or is there a reason that won't work?
Do you rest your nuruk outside (Bob chae)??
Do you have fizz in your homebrew makgeolli ? I've done 3 batches now, never managed to have fizz, so I had to diluted it with soda.
Do different kinds of rice impact flavor?
Have you tried adding any of your cheongs to a cup of makgeolli?
What is the best alternative to "Nuruk"? I am allergic to wheat unfortunately.
Could you show us how to make nuruk?
Makgooey
When can you add flavoring like chestnut?
Doesn't it go bad with oxidation? Because you didn't use airlock?
for mixing, could you just shake it then clean the sides?
Nice cat . Look like my best mouse hunter from 25 years ago!
How much water did you add to your nuruk? Does it matter?
I'd make coconut milk base ice cream and add this to it
How many ml yield from the recipe would love to known.
Can yeast be used instead of nuruk
The vessel you are using makes it look painful to mix. Any suggestions for a better fermentation vessel that is easier to work with?
Homebrewer here: that looks like a wide-mouth glass cannister, so the portability is part of its benefits for "small" batch ferments like this. You could likely use a 5/6 gal 19/23 L bucket fermenter, but you'd definitely want an airlock mechanism. Hope that helped!
What are the ingredients for the sanitizing spray?
I’ve only heard Makgeolli in amongst Korean speaking and subtitles, I was definitely NOT pronouncing it right in my head 😂
I wonder if a juicer would work for the filtering step?
I’ve been making makgeolli this way but it comes out quite sour/tart is there anything I can do to change this?
If i'm taking half of each ingredient should I shorten fermenting time?
Unlikely. Homebrewer here: fermentation is typically 7-10 days, regardless of container size.
How much alcohol is in the drink?
Is that legal to sell online ?
You would most likely have to look up you're state cottage food/beverage laws (local or just overall the state you live in).
Typically it's not encouraged without a certified liscense with submission of the recipe and process you're doing.
But- it is possible as long as you font exceed the limits given as per cottage food law.
Is the result acidic? Mine is getting a little bit acidic
Should be I think
Is a cat assistant required for this recipe?
Tik tok on auto-play sounds like brain damage
What is nuruk
Fermentation starter
I live in a country where Nuruk is basically unavailable. Importing it costs 4 times the price of the nuruk itself 😭
Came for the video, stay'd for the cats
Is it possible for rice steaming to be done with a rice cooker 😊
:3
Disclaimer: This video is sponsored by Brewing Sanitizer. 😅
first
Oh god you look so fuckin cute.
Never trust a man who loves cats.😅😅😅
The cat is cute but not on your counters where you cook
Can we use regular wheat