So happy to finally seeing a more clear instructed video! I tried making it without proper measurements before and my wine turned out very bitter. Will definitely give this a shot!
I love when the recipes are done by the people of that culture. I learned both the Makgeolli making and a few related Korean words. So. Thank you Teacher.. 🤩🤩😍😍😍
Thank you for your time, I am over 70 years young in Phoenix, Arizona USA and my 1st attempt to make Makgeolli in my 5L Onggi did not come out as I expected. The kitchen was around 81*F and after about 5 weeks when I went to fill my swing top 500ml bottles I wound up with the best tasting "Rice Wine Vinegar" I ever had. So I am using it for my vinegar for now. I made 5 and 1/2 bottles of it and I am down to one now.
In Indonesia, Nuru Gharu is called tuak yeast, ciping, or Dayak palm wine, but in Java, it usually uses black glutinous rice. And usually nuru gharu (ciping) is different from the ancestral recipe.
I live in Hawaii so do I have to wait till the weather gets colder or can I maybe get a mini fridge that I can adjust the temp to keep it within range.
This is so cool! My husband makes his own beer and I make my own mead (honey wine). Do you need a container that allows airflow? Will a typical 1 gallon container for mead be okay for this type of fermentation?
I love a good makgeoli, especially with pajeon. You did such a great job explaining the process, that I would feel comfortable giving this a try. Thank you
So glad I found this. They don't sell makgeolli in Montreal, and I have had a craving for rice wine so I'm trying to follow along and maybe get my family involved in the process
JinJu, I don't understand why you are not blowing up in UA-cam. You have a very ASMR like charm to your voice with a true knowledge of your craft. I even enjoy the awkward signing out thing that you do, "Don't forget to subscribe, Bye~~~/......." LOL. Keep doing what you are doing PLEASE and I'm so glad that I came across your channel!!
Aww.. you are too kind. I always wonder that myself a little bit!! Haha..but I think it's probably because I don't show my face on the screen? or maybe not entertaining enough.. I'm actually planning to show my face soon - maybe I will blow up then!! haha.. thank you!!
I am just trying this recipe. I did add some yeast to aid in foolproofing my failure to measure the water exactly. But it looks good so far. The temperature here is 70 so should be good for now. I must ask however, what those pretty elevated cups in the beginning are called. I've been looking everywhere with no luck. I would appreciate some input, tysm in advance! Great instructions, btw.
I‘d really like to try making it myself! I don‘t like the plastic bottles Makgeolli comes in usually, plus I love these slow processing rituals! Thanks a lot! Great video!
Wow this looks great! I saw a movie and for the first time saw that you can make homemade wine with rice. So I looked up here on UA-cam for recipes and yours is the first I’ve seen but I really like it. I am buying a few items to make this. Sweet rice can be bought where?
I am preparing to make makgeolli for the first time, and your video was so helpful. I bought the 누룩가루, 찹쌀, bamboo steamer, strainer, etc. I will begin today and see how it turns out. 고맙습니다!
Hi JinJoo, and thank you for this great video! It was lovely to meet your husband and your dog as well :-) I am in Ireland, and can't find makgeolli anywhere, so I have decided to try making it myself. I will follow your recipe and instructions as closely as possible, but out of curiosity, can I ask you if you have ever tried using black (i.e. wholgrain) sticky rice to make this? Would it work? Thank you again, Juliette
Yay!!! Haha. I will let me husband know - he will be happy to hear it. Cause he really wants to be a youtube star.. and I don't. ;) So, I have not personally tried using black sticky rice but I've seen it done so I know it's totally possible! You may need to pay around with the nuruk amount maybe but try it. Would love to hear how it went - if you have IG, tag me if you share please! Or let me know here.
@@Kimchimari I still have to find all of the equipment and ingredients (not easy from Ireland), but I will definitely let you know how I get on. There's so much I want to try!
Hi Jin Joo, sorry it took me so long to get back to you! I finally got everything I needed to make it shipped to Ireland (including your lovely hemp bags), and put my first ever batch on to ferment on February 28. I bought yeast, but in honor of your ancestors, I didn't use it :-). Maybe it was because of the rice, but although I followed your instructions exactly - draining well, etc - the mixture was very wet at the beginning (like sloppy porridge). My onggi is a traditional one, so I couldn't see layers, but I used the bubbling sound to tell me when it was finished. It took 20 days!! Probably it was the cold weather, so after 2 weeks I moved it into my bedroom, haha :-) I got two wine bottles full of makgeolli - the first I tasted straight away and it was a bit rough (diluting a bit and adding sugar helped). The second I kept in the fridge for two days and it was delicious, heaven, no need to dilute or add sugar! Thank you so much Jin Joo, for all of your help and your fantastic videos and recipes :-)
Sorry for the late reply - I know it's late but perhaps it's still helpful for others. If it tastes sour then it's over fermented or went a little wrong.. so best to just refrigerate right away. Sometimes the sourness goes away a bit and can taste better but sometimes it can't be helped. Thank you
That was a great video. I loved the way you abruptly said goodbye at the end after a long period of laid-back video: "Well I hope you enjoyed it! Thanks for watching. Don't forget to subscribe! BYE!" What a masterpiece. Liked the video! :) Very interesting makgeolli recipe too! I've never one a this strong, nor was I aware makgeolli could be made without yeast fermentation if preferred. _Or maybe there's another name for that?_
Yes, you can make makgeolli without yeast! However, it is best to mix with sugar after the initial fermentation. It is just as strong to drink, if you make it in a controlled environment (perfect levels of temperature, humidity and fermentation vessel). In Borneo, where I make our version of makgeolli, called "Tuak", I would experiment with different types of rice and brewing recipes and find that rice by itself, contains enough sugar to start fermenting by itself! :)
It should be fizzy but you don't need to dilute it but you can if you want to - if you want to make it to have similar alcohol content as the commercial ones. if you dilute it, you will also want to add some sweetener as the flavor will be diluted. I personally prefer not to but it's up to you.
Lord knows I have been meaning to make this lol Time to start shopping for nuruk lol My oongi is HUGE soooo gonna triple the recipe lol Thank you for the video!
You can try - I have certainly added wine yeast as an addition but have not substituted in full and I'm pretty sure it won't work because Nuruk contains not just yeast but also malted barley which has enzymes that breaks down the rice. Without that, yeast cannot start fermentation.
@@Kimchimari yes sorry I wasn’t very clear on my previous question yes it was regarding alcohol content , 14% is great and also very strong ,thx again for the reply all the best from Wales 🏴…
Well, depending on how cold your room temp is, it may be ok but most likely it will turn too sour after a month. You can keep in the fridge definitely for a month.
So - I don't have a link right now but we are actually in the process of setting up a store and I do plan to sell these cups so please stay tuned!! Thank you!
Nuruk is a fermentation starter that contains enzymes. You can make nuruk but is not an easy process. You can buy it online like amazon - search for 'nuruk' and you should find it.
Am I supposed to seal the container tightly the first few days of fermentation as well. The video looked with the lid was just places on top of container without sealing it.
Hi! I have everything to make it and hoping to make it soon. I bought a large hangari. Can I double (or triple) the recipe? I have a very large Korean family 🤣
I followed your instructions and I've made several batches of makgeolli. However, mine have a sour, almost vinegar smell and taste compared to what I have purchased. I tried several different variations to the recipe (measured by weight instead of volume, waited longer before decanting, using glass instead of plastic containers, diluting the final product), but it's still sour. Can you offer any suggestions for improvement? Maybe use less nuruk? Thank you!
Hello Tom - I'm sorry to hear that. How was the room temperature when you made it? Makgeolli is quite sensitive to the temperature and it will turn sour quickly if it's too warm. Please check my written recipe to read more about the temperature. kimchimari.com/how-to-make-makgeolli/ Hope that helps.
You may be right, we keep the house at 78 degrees during the day here in the summer. For my next batch I'll cool the house further and we'll see what happens! Thanks for the advice.@@Kimchimari
Hi, great video! I've made a couple of brews now and found that the taste of the makgeolli is not as good with yeast.. I've used champagne yeast and bakers yeast and both turned out ok, a lot of alcohol but the taste wasn't as nice as makgeolli with just nuruk. My last brew came out super fruity with a strong apple, pineapple flavor ... taste was incredible with just nuruk.... it had a good amount of alcohol and flavor so there was no need to dilute with water..... It was carbonated but I would like to have more carbonation so any thoughts on that would be great! . I filtered at 6 days which seems to be the happy medium for my taste buds. Thank you for putting up such an informative video!
OMG - I love hearing about your experiments. I have actually been working with a winemaker in trying different yeast and brewing techniques to find the most consistent and best tasting brew so this is amazing that I'm hearing about your experiences!! My husband and I have this constant argument about just nuruk vs nuruk + yeast. I'm in the pure nuruk camp of course!! And my current research is definitely on increasing carbonation. So far, what has worked for me is to bottling the makgeolli (without filtering) at about 7-8 days (or 10 days if brewing temps were colder) and then continue brewing in the fridge. The only thing here is that the gas can build up and explode if you don't allow the gas to escape every few days. I continue fermenting in the bottle in the fridge for another week or so and start enjoying it. This way it will def. have more carbonation. I haven't quite perfected the recipe yet but that's what I have so far. You are so welcome and thank you for sharing!
@@Kimchimari THANK YOU!!!! I have a brew that's at 5 days today so I'm going to follow your instructions and continue the brew in the fridge!! I CANT WAIT TO TASTE!!! I'm in the camp with just Nuruk... it's just more flavor and brewed long enough, it will have enough alcohol so again, THANK YOU!!!!!! :)
@@tjdumas Awesome!! SO fyi, I use one of those air tight bottles with a rubber topper that clamps down. And when you let the gas out, watch it carefully and let the gas escape but quickly close it if it starts to bubble up to the top. and then wait until things quiet down or put it back in the fridge and repeat later. the cold temps is what keeps the fizz down so it will explode over as soon as it starts to warm up in room temp.
@@Kimchimari Any new updates on making makgeolli with a lot of carbonation? Im planning on trying this process soon and definitely want a fizzy finished product.
@@paulac0z Sorry - I have not added any updates yet. I don't yet have a 100% sure way of making it fizzy but so far in our experience the way to have the most fizzyness is to bottle the makgeolli before the full 10 days, more like 7-8 days and then bottle it in a bottle that has a stopper. Perform slow fermentation in the fridge for the next few days.. or even longer. Then the fizz will accumulate but the trick is to release the fizz every couple days so it doesn't blow up but not too much of the gas since you still want to maintain the fizzyness. And don't let it warm up when you release the fizz, release the gas when it's straight out of the fridge - that way less chance for it to overflow. Quickly close it back down when you see the makgeolli rise to the top. As you can see, it's a kind of art almost. I will have to try to come up with more precise instructions but hopefully this will work for you. Thanks for asking!
Hello! Thank you for the recipe! I have a question... I made my batch except I forgot to mix it the first 3 days (I wasn't home) ... When I got home, there was a bit of white fuzz on top of the rice... Does this mean it's no longer good?
Hmm I am afraid so.. that probably is mold.. and timing is pretty crucial to fermentation so I wouldn’t think you would get a good result even if it’s not spoiled.
Very off flavors as well as hurch flavors because long grain aren't made for brewing less starch I have brewed rice wine before with long grain rice 🍚 came out bad
I am not sure what you mean by second fermentation exactly but if you want to use yeast, you can use just regular baker's yeast or brewer's yeast will be better.
Haii kimchi nari thanks for the video i tried at home and my makgeolli overflow in bottle with bubble can u know what is the causes..its overflow over the bottle like in your video.. 😩😩😩
I talk about this in the video. It's actually a good thing! It means you have done it right! It's natural to have a lot of bubbles - I actually prefer it that way. You should release the gas from your bottle every other day or so right after you bottle it. Or put it in a jar where the gas will escape. It should die down after a few days. Chilling it before opening also helps to not have it overflow. Good luck!
@@Kimchimari hii thanks for the tipss i try and i did it to make it not overflow..its resting after filtering before bottling really helps.. But now that i want to know what is make my makgeolli a little bit sour?? Hm… Is it normal to adding some sugar for my makgeolli..
@@kevinkepin it's supposed to be a little sour - that's natural part of fermentation. But if you want to minimize it, you can certainly neutralize the taste with some sugar (as all commercial ones have some sweetner in them) or you can add a little bit of yeast and also bottle it early and let it ferment more slowly in the fridge. warmer temps will def. make it sour sooner.
@@Kimchimari owh i’ll try on my last batch its really help for overflow but the next is . My makgeolli become more sour day by day even in fridge is it normal?? Or there is other way to prevent the re ferment? Kimchinari thank you so much for the guiding.
Hi JinJoo, it's me again! My crock finally arrived, so now I have everything that I need to make makgeolli at last. I have another question though: you say in the video to close the container tightly, but the lid of the crock I bought doesn't fit perfectly, so there is a little crack opening on one side (it's a handmade stoneware one). Is it ok, or should I tape it up?
Great! Yeah.. I would recommend (after the stage of stirring) you at least cover it with a heavy towel or blanket. It doesn't have to be absolutely air tight but the less air you introduce, the less chance of it growing unwanted bacteria which affects the flavor. Or taping it should work too. Good luck!
I‘m trying this recipe right now but i‘m unsure about smt. In other recipe‘s i saw, that you keep stirring the mixture every day until the end. But i followed your recipe. I‘m just asking for the reason why i should NOT stir the mixture after day 4 and keep the lid closed. Is there a reason for it?
Well, the stirring is basically done and is important to help oxygenate the brew and to encourage the yeast to replicate. After 3 days or so, the yeast colony will be fully established and the brew will transition to a phase where alcohol is produced. Basically, after day4, there is no reason to stir it - it doesn't really change the flavor and the yeast doesn't need any more oxygen at this stage. I think there's actually a youtube video by someone who compared stirring every day vs stirring only the first 2-3 days and he found no difference in flavor or brew amount. So why keep stirring when you don't have to? Also, I think stirring for too long may sometimes break the rice too quickly resulting in a more sour brew. This is just from my experience - I have not done any controlled experiment so not totally sure if that is indeed the case.
@@jinjoolee3407 ohh i see, that makes sense. Thank you for your reply. I have never done makgeolli myself so i was a bit lost about all the different recipes and ways to make it. But in the end i followed this recipe bc the reasoning why she did smt made so much sense to me. Thank you :)
I followed the instructions and used the correct amounts, but there was a lot of water after I mixed the rice, water and nuruk. I have no idea what I did wrong. Maybe I just need to mix the water into the rice more or wait until the rice absorbs the liquid.
Hmm.. that's strange. Are you sure you measured the amounts correctly? Or you did cook the rice on the dry side or steamed it? It should actually have no excess liquid from the start.
Sorry for the late response. It never happened to me.. and mold in just one day sounds strange. But you can just remove that part and stir again. Hopefully not too late.
Well, you can make another drink called Moju - you boil cinnamon, ginger, licorice, jujube dates, pear, water first and then you add the leftover rice - it's called jigaemi 지게미- then mix and filter. You can then sweeten with honey to taste. Drink it warm.
@@marya8782 Well, the rice that's leftover from the fermentation is really not edible as is. Honestly, most people just throw it away. You can try moju only if you are really wanting to not throw it away.
I use a 12 inch. It shouldn't matter too much but just make sure the rice is not too loaded in your steamer. Divide the rice into smaller amounts if your steamer is smaller.
So that clear liquid at top is Change Jew, the bottom one is Tuck Jew and the entire thing is One Jew. 😋😋😋 No offense really.. In fact, I love Judaism, jews and I would lay my life for Israel being a HinJew (Hindu).
it's not dirty. it's because it contains husks from the barley and other grains and also because it may contain some fermented parts. You will end up filtering it at the end so whatever debris are there, they will be removed.
Are you saying you want to replace Nuruk starter with wheat powder? No, I'm afraid that will not work. The Nuruk starter is more than just wheat + rice, it has a whole lot of wild yeast with it.
@@Kimchimari Thank you so much for responding, the thing is we don't find nuruku in our locality and moreover we can't even order it from online, it does not ship to our country 😭
So happy to finally seeing a more clear instructed video! I tried making it without proper measurements before and my wine turned out very bitter. Will definitely give this a shot!
I am so happy to hear that!! Hopefully you were able to get a good batch. Good luck!
thank you
Sparkling makgeoli! Gotta try this.
beautiful presentation thank you for sharing.
I love when the recipes are done by the people of that culture. I learned both the Makgeolli making and a few related Korean words. So. Thank you Teacher.. 🤩🤩😍😍😍
You are so welcome!! I'm happy to share my knowledge.
Thank you for your time, I am over 70 years young in Phoenix, Arizona USA and my 1st attempt to make Makgeolli in my 5L Onggi did not come out as I expected. The kitchen was around 81*F and after about 5 weeks when I went to fill my swing top 500ml bottles I wound up with the best tasting "Rice Wine Vinegar" I ever had. So I am using it for my vinegar for now. I made 5 and 1/2 bottles of it and I am down to one now.
Oh that's still good! Yes warm weather makes it go sour pretty quickly.
I would like to try this one day. Thank you for sharing.
In Indonesia, Nuru Gharu is called tuak yeast, ciping, or Dayak palm wine, but in Java, it usually uses black glutinous rice. And usually nuru gharu (ciping) is different from the ancestral recipe.
Wow. That looked really fun. And yummy 😋
It really is! Did you see my husband singing?? lol.. He loves making it so much!
I live in Hawaii so do I have to wait till the weather gets colder or can I maybe get a mini fridge that I can adjust the temp to keep it within range.
Thank you! Have the mash in the closet. I remember the amazing food during the sg leaders meetings! Thank you again!
Thank you so much for sharing your video with us🙏💝👍🙏
You are most welcome!! Thank you for watching. ❤️
This is so cool! My husband makes his own beer and I make my own mead (honey wine). Do you need a container that allows airflow? Will a typical 1 gallon container for mead be okay for this type of fermentation?
@@primrosep5949 Thank you! it is good to allow air in the first few days at least so yes mead container should work fine! Good luck!
I love a good makgeoli, especially with pajeon. You did such a great job explaining the process, that I would feel comfortable giving this a try. Thank you
Oh yes.. you got it right. With Pajeon or Kimchi Jeon..I hope you give it a try. Good luck!
I grind the nuruk with a mortar and pestle.
Thanks for sharing your vedio
Thank you for watching!
This was great thank you. Looking to make Soju with a still and this is the first step
OH yes - I would love to do that someday. Please let me know how it goes!
Bravo et merci
Thank you very much.
So glad I found this. They don't sell makgeolli in Montreal, and I have had a craving for rice wine so I'm trying to follow along and maybe get my family involved in the process
JinJu, I don't understand why you are not blowing up in UA-cam. You have a very ASMR like charm to your voice with a true knowledge of your craft. I even enjoy the awkward signing out thing that you do, "Don't forget to subscribe, Bye~~~/......." LOL. Keep doing what you are doing PLEASE and I'm so glad that I came across your channel!!
Aww.. you are too kind. I always wonder that myself a little bit!! Haha..but I think it's probably because I don't show my face on the screen? or maybe not entertaining enough.. I'm actually planning to show my face soon - maybe I will blow up then!! haha.. thank you!!
I am just trying this recipe. I did add some yeast to aid in foolproofing my failure to measure the water exactly. But it looks good so far. The temperature here is 70 so should be good for now. I must ask however, what those pretty elevated cups in the beginning are called. I've been looking everywhere with no luck. I would appreciate some input, tysm in advance! Great instructions, btw.
I‘d really like to try making it myself! I don‘t like the plastic bottles Makgeolli comes in usually, plus I love these slow processing rituals! Thanks a lot! Great video!
I know - something so satisfying about seeing the slow fermentation process.. Thank you!!
Wow this looks great! I saw a movie and for the first time saw that you can make homemade wine with rice. So I looked up here on UA-cam for recipes and yours is the first I’ve seen but I really like it. I am buying a few items to make this. Sweet rice can be bought where?
You can buy sweet rice at most Asian grocery stores, even some regular grocery stores and then online - Amazon def. will have it.
Thank you so much! 꼭 만들어 볼게요 ~ 구독 좋아요 👍💐🥰
네 감사합니다!
It looks nice and presentable. I like it
Thank you! Cheers!
I had a taste of rice wine 🍶 and I got curious how it’s made ... thanks for sharing the process. Will make some following your steps ... 🙏
Appreciate for sharing this video, I got a question I bought a pack of yeast (dry active yeast for bread ) is it ok to mix with it.?
so sorry for the late reply - I missed it somehow. Yes, it's totally fine to mix the yeast - in fact, it's helpful to do. Good luck!
I am preparing to make makgeolli for the first time, and your video was so helpful. I bought the 누룩가루, 찹쌀, bamboo steamer, strainer, etc. I will begin today and see how it turns out. 고맙습니다!
Good luck!!
Hi JinJoo, and thank you for this great video! It was lovely to meet your husband and your dog as well :-)
I am in Ireland, and can't find makgeolli anywhere, so I have decided to try making it myself. I will follow your recipe and instructions as closely as possible, but out of curiosity, can I ask you if you have ever tried using black (i.e. wholgrain) sticky rice to make this? Would it work?
Thank you again,
Juliette
Yay!!! Haha. I will let me husband know - he will be happy to hear it. Cause he really wants to be a youtube star.. and I don't. ;) So, I have not personally tried using black sticky rice but I've seen it done so I know it's totally possible! You may need to pay around with the nuruk amount maybe but try it. Would love to hear how it went - if you have IG, tag me if you share please! Or let me know here.
@@Kimchimari I still have to find all of the equipment and ingredients (not easy from Ireland), but I will definitely let you know how I get on. There's so much I want to try!
Hi Jin Joo, sorry it took me so long to get back to you! I finally got everything I needed to make it shipped to Ireland (including your lovely hemp bags), and put my first ever batch on to ferment on February 28. I bought yeast, but in honor of your ancestors, I didn't use it :-). Maybe it was because of the rice, but although I followed your instructions exactly - draining well, etc - the mixture was very wet at the beginning (like sloppy porridge). My onggi is a traditional one, so I couldn't see layers, but I used the bubbling sound to tell me when it was finished. It took 20 days!! Probably it was the cold weather, so after 2 weeks I moved it into my bedroom, haha :-) I got two wine bottles full of makgeolli - the first I tasted straight away and it was a bit rough (diluting a bit and adding sugar helped). The second I kept in the fridge for two days and it was delicious, heaven, no need to dilute or add sugar! Thank you so much Jin Joo, for all of your help and your fantastic videos and recipes :-)
Such a nice video, thank you. Can I please ask what to do if the wine tastes sour and not sweet at all? Should I continue to let it ferment?
Sorry for the late reply - I know it's late but perhaps it's still helpful for others. If it tastes sour then it's over fermented or went a little wrong.. so best to just refrigerate right away. Sometimes the sourness goes away a bit and can taste better but sometimes it can't be helped. Thank you
@@Kimchimari Thank you very much for the reply. It helps and not too late! Thanks again.
That was a great video. I loved the way you abruptly said goodbye at the end after a long period of laid-back video: "Well I hope you enjoyed it! Thanks for watching. Don't forget to subscribe! BYE!" What a masterpiece. Liked the video! :)
Very interesting makgeolli recipe too! I've never one a this strong, nor was I aware makgeolli could be made without yeast fermentation if preferred. _Or maybe there's another name for that?_
Yes, you can make makgeolli without yeast! However, it is best to mix with sugar after the initial fermentation. It is just as strong to drink, if you make it in a controlled environment (perfect levels of temperature, humidity and fermentation vessel). In Borneo, where I make our version of makgeolli, called "Tuak", I would experiment with different types of rice and brewing recipes and find that rice by itself, contains enough sugar to start fermenting by itself! :)
Can i use yeast if I don't have nuruk
You could.. but it won't come out tasting as flavorful as nuruk.
Hi! I just want to says thank you for yours recipe it’s true out amazing 🤩 the test is so good! I love its ❤️❤️❤️❤️
What a wonderful recipe! I will give it a try, thank you! I wonder if makgeoli can be made with toasted rice?
No, as far as I know that hasn't been done.
Yay! Thank you for posting this :) I used 찹쌀 too.. is it supposed to be fizzy and diluted after it’s fermented? Thank you!
It should be fizzy but you don't need to dilute it but you can if you want to - if you want to make it to have similar alcohol content as the commercial ones. if you dilute it, you will also want to add some sweetener as the flavor will be diluted. I personally prefer not to but it's up to you.
I would love to see you do a dong dong ju recipe
Lord knows I have been meaning to make this lol Time to start shopping for nuruk lol My oongi is HUGE soooo gonna triple the recipe lol Thank you for the video!
Hi Marlena!! So good to hear from you! I really do hope you get to make it - enjoy!!
is it possible to substitute nuruk with wine yeast or any similar yeast?
You can try - I have certainly added wine yeast as an addition but have not substituted in full and I'm pretty sure it won't work because Nuruk contains not just yeast but also malted barley which has enzymes that breaks down the rice. Without that, yeast cannot start fermentation.
Brilliant video fair play just one question,how do you know the % of alcohol ?? After fermentation
Are you asking for the %alcohol content? I did have it sent to the lab and it did measure around 14%.
@@Kimchimari yes sorry I wasn’t very clear on my previous question yes it was regarding alcohol content , 14% is great and also very strong ,thx again for the reply all the best from Wales 🏴…
@@Stuffed007 of course! wow thank you for asking all the way from Wales!! Enjoy!
recipe for makgeolli bread please authentiek
Please making gochu twigim autentik korean recipe please. Terimakasih salam dari Indonesia
Hello. Thanks for the video. How can i keep my magkeoli for one month or more without puting it in fridge ? Thanks
Well, depending on how cold your room temp is, it may be ok but most likely it will turn too sour after a month. You can keep in the fridge definitely for a month.
Hi thanks for 4he video - do you have a link to where to buy the ceramic cups?
So - I don't have a link right now but we are actually in the process of setting up a store and I do plan to sell these cups so please stay tuned!! Thank you!
great video! the best english-language makgeolli tutorial on youtube!
Wow, thanks!! That means a lot to me!!
Hello dear friend, what is Norouk that you add to rice? How can we make Norook? Is it sweet?
Nuruk is a fermentation starter that contains enzymes. You can make nuruk but is not an easy process. You can buy it online like amazon - search for 'nuruk' and you should find it.
Am I supposed to seal the container tightly the first few days of fermentation as well. The video looked with the lid was just places on top of container without sealing it.
No, you should keep the lid loose for the first few days. You can get more exact details in my recipe post - kimchimari.com/how-to-make-makgeolli/
@@Kimchimari thank you so much!
Hi! I have everything to make it and hoping to make it soon. I bought a large hangari. Can I double (or triple) the recipe? I have a very large Korean family 🤣
So sorry for the late response - of course you can double, triple the recipe. Hope you were able to make it for your large Korean family!
I followed your instructions and I've made several batches of makgeolli. However, mine have a sour, almost vinegar smell and taste compared to what I have purchased. I tried several different variations to the recipe (measured by weight instead of volume, waited longer before decanting, using glass instead of plastic containers, diluting the final product), but it's still sour. Can you offer any suggestions for improvement? Maybe use less nuruk? Thank you!
Hello Tom - I'm sorry to hear that. How was the room temperature when you made it? Makgeolli is quite sensitive to the temperature and it will turn sour quickly if it's too warm. Please check my written recipe to read more about the temperature. kimchimari.com/how-to-make-makgeolli/ Hope that helps.
You may be right, we keep the house at 78 degrees during the day here in the summer. For my next batch I'll cool the house further and we'll see what happens! Thanks for the advice.@@Kimchimari
5:34 I don't even have a dog but I seriously wondered if there was a dog in my house for a minute.
HAHA.. I'm sorry.. he just always barks when I film so I just gave up.. and I can't lock him up somewhere cause he gets very anxious.. Thank you!
Hi, great video! I've made a couple of brews now and found that the taste of the makgeolli is not as good with yeast.. I've used champagne yeast and bakers yeast and both turned out ok, a lot of alcohol but the taste wasn't as nice as makgeolli with just nuruk. My last brew came out super fruity with a strong apple, pineapple flavor ... taste was incredible with just nuruk.... it had a good amount of alcohol and flavor so there was no need to dilute with water..... It was carbonated but I would like to have more carbonation so any thoughts on that would be great! . I filtered at 6 days which seems to be the happy medium for my taste buds. Thank you for putting up such an informative video!
OMG - I love hearing about your experiments. I have actually been working with a winemaker in trying different yeast and brewing techniques to find the most consistent and best tasting brew so this is amazing that I'm hearing about your experiences!! My husband and I have this constant argument about just nuruk vs nuruk + yeast. I'm in the pure nuruk camp of course!! And my current research is definitely on increasing carbonation. So far, what has worked for me is to bottling the makgeolli (without filtering) at about 7-8 days (or 10 days if brewing temps were colder) and then continue brewing in the fridge. The only thing here is that the gas can build up and explode if you don't allow the gas to escape every few days. I continue fermenting in the bottle in the fridge for another week or so and start enjoying it. This way it will def. have more carbonation. I haven't quite perfected the recipe yet but that's what I have so far. You are so welcome and thank you for sharing!
@@Kimchimari THANK YOU!!!! I have a brew that's at 5 days today so I'm going to follow your instructions and continue the brew in the fridge!! I CANT WAIT TO TASTE!!! I'm in the camp with just Nuruk... it's just more flavor and brewed long enough, it will have enough alcohol so again, THANK YOU!!!!!! :)
@@tjdumas Awesome!! SO fyi, I use one of those air tight bottles with a rubber topper that clamps down. And when you let the gas out, watch it carefully and let the gas escape but quickly close it if it starts to bubble up to the top. and then wait until things quiet down or put it back in the fridge and repeat later. the cold temps is what keeps the fizz down so it will explode over as soon as it starts to warm up in room temp.
@@Kimchimari Any new updates on making makgeolli with a lot of carbonation? Im planning on trying this process soon and definitely want a fizzy finished product.
@@paulac0z Sorry - I have not added any updates yet. I don't yet have a 100% sure way of making it fizzy but so far in our experience the way to have the most fizzyness is to bottle the makgeolli before the full 10 days, more like 7-8 days and then bottle it in a bottle that has a stopper. Perform slow fermentation in the fridge for the next few days.. or even longer. Then the fizz will accumulate but the trick is to release the fizz every couple days so it doesn't blow up but not too much of the gas since you still want to maintain the fizzyness. And don't let it warm up when you release the fizz, release the gas when it's straight out of the fridge - that way less chance for it to overflow. Quickly close it back down when you see the makgeolli rise to the top. As you can see, it's a kind of art almost. I will have to try to come up with more precise instructions but hopefully this will work for you. Thanks for asking!
Hello! Thank you for the recipe! I have a question... I made my batch except I forgot to mix it the first 3 days (I wasn't home) ... When I got home, there was a bit of white fuzz on top of the rice... Does this mean it's no longer good?
Hmm I am afraid so.. that probably is mold.. and timing is pretty crucial to fermentation so I wouldn’t think you would get a good result even if it’s not spoiled.
@@Kimchimari ok, thank you SO much for your reply and your help! Your video and blog is AWESOME!
interesting
I would like to try this with long grain rice as it's more economical for me. Besides the less sweetness, what else can I expect from using it?
Very off flavors as well as hurch flavors because long grain aren't made for brewing less starch I have brewed rice wine before with long grain rice 🍚 came out bad
What kind yeast for second fermentation?
I am not sure what you mean by second fermentation exactly but if you want to use yeast, you can use just regular baker's yeast or brewer's yeast will be better.
How much alcohol in percentage? Higher than beer?(5%); wine (12%) ? Thanks can I use Chinese wine yeast please? Thanks
Well it will be somewhere in between - more like 6-8%. I am not familiar with Chinese wine yeast.. is it used for rice wine?
Are there any alternatives to the fermentation starters?
you can use yeast or koji starter.. but won't be the same
Haii kimchi nari thanks for the video i tried at home and my makgeolli overflow in bottle with bubble can u know what is the causes..its overflow over the bottle like in your video.. 😩😩😩
I talk about this in the video. It's actually a good thing! It means you have done it right! It's natural to have a lot of bubbles - I actually prefer it that way. You should release the gas from your bottle every other day or so right after you bottle it. Or put it in a jar where the gas will escape. It should die down after a few days. Chilling it before opening also helps to not have it overflow. Good luck!
@@Kimchimari hii thanks for the tipss i try and i did it to make it not overflow..its resting after filtering before bottling really helps..
But now that i want to know what is make my makgeolli a little bit sour??
Hm…
Is it normal to adding some sugar for my makgeolli..
@@kevinkepin it's supposed to be a little sour - that's natural part of fermentation. But if you want to minimize it, you can certainly neutralize the taste with some sugar (as all commercial ones have some sweetner in them) or you can add a little bit of yeast and also bottle it early and let it ferment more slowly in the fridge. warmer temps will def. make it sour sooner.
@@Kimchimari owh i’ll try on my last batch its really help for overflow but the next is . My makgeolli become more sour day by day even in fridge is it normal?? Or there is other way to prevent the re ferment?
Kimchinari thank you so much for the guiding.
Hi JinJoo, it's me again!
My crock finally arrived, so now I have everything that I need to make makgeolli at last. I have another question though: you say in the video to close the container tightly, but the lid of the crock I bought doesn't fit perfectly, so there is a little crack opening on one side (it's a handmade stoneware one). Is it ok, or should I tape it up?
Great! Yeah.. I would recommend (after the stage of stirring) you at least cover it with a heavy towel or blanket. It doesn't have to be absolutely air tight but the less air you introduce, the less chance of it growing unwanted bacteria which affects the flavor. Or taping it should work too. Good luck!
I‘m trying this recipe right now but i‘m unsure about smt. In other recipe‘s i saw, that you keep stirring the mixture every day until the end. But i followed your recipe. I‘m just asking for the reason why i should NOT stir the mixture after day 4 and keep the lid closed. Is there a reason for it?
Well, the stirring is basically done and is important to help oxygenate the
brew and to encourage the yeast to replicate. After 3 days or so, the yeast
colony will be fully established and the brew will transition to a phase where alcohol
is produced. Basically, after day4, there is no reason to stir it - it doesn't really change the flavor and the yeast doesn't need any more oxygen at this stage. I think there's actually a youtube video by someone who compared stirring every day vs stirring only the first 2-3 days and he found no difference in flavor or brew amount. So why keep stirring when you don't have to? Also, I think stirring for too long may sometimes break the rice too quickly resulting in a more sour brew. This is just from my experience - I have not done any controlled experiment so not totally sure if that is indeed the case.
@@jinjoolee3407 ohh i see, that makes sense. Thank you for your reply. I have never done makgeolli myself so i was a bit lost about all the different recipes and ways to make it. But in the end i followed this recipe bc the reasoning why she did smt made so much sense to me. Thank you :)
I followed the instructions and used the correct amounts, but there was a lot of water after I mixed the rice, water and nuruk. I have no idea what I did wrong. Maybe I just need to mix the water into the rice more or wait until the rice absorbs the liquid.
Hmm.. that's strange. Are you sure you measured the amounts correctly? Or you did cook the rice on the dry side or steamed it? It should actually have no excess liquid from the start.
I tried making this but there is mold growing on my rice on second day. Is it still good?
Sorry for the late response. It never happened to me.. and mold in just one day sounds strange. But you can just remove that part and stir again. Hopefully not too late.
hello! just wondering what's the yield?
I have to calculate this because nuruk cost a kidney in my country hahahaha
Thank you !
So for 1 litre water + 3/4 cup nuruk, it yields about 5-6 cups.
What can I do with the rice after all?
Well, you can make another drink called Moju - you boil cinnamon, ginger, licorice, jujube dates, pear, water first and then you add the leftover rice - it's called jigaemi 지게미- then mix and filter. You can then sweeten with honey to taste. Drink it warm.
@@Kimchimari oh thank you so much for the fast answer 🙏. I will try it but this means that I can not eat the rice and must put away
@@marya8782 Well, the rice that's leftover from the fermentation is really not edible as is. Honestly, most people just throw it away. You can try moju only if you are really wanting to not throw it away.
İnstead of Nuruk , what can I use..
You can try koji starter and/or yeast.. but I haven't tried it myself though.
How many inches is your bamboo steamer? Does it matter?
I use a 12 inch. It shouldn't matter too much but just make sure the rice is not too loaded in your steamer. Divide the rice into smaller amounts if your steamer is smaller.
@@Kimchimari Thank you so much!
what if you dont steam the rice at all ?
No, not steaming the rice will not work.
you can cook it in a rice cooker on the dry side if you can't steam it.
In Northeast India, we do make rice wine and it's our traditional wine, it's similar to Korean rice wine but we store it differently..
How can I get the nuruk in india
Hmm not sure. Search online and see if you can get it over there.
I can't get the bamboo steamer TT
You can buy it on amazon
@@Kimchimari okaii thank youu
Wow. Expensive to make then. Yield is not very much. Looks interesting though. I wish Asian markets sold this wine.
So that clear liquid at top is Change Jew, the bottom one is Tuck Jew and the entire thing is One Jew. 😋😋😋 No offense really.. In fact, I love Judaism, jews and I would lay my life for Israel being a HinJew (Hindu).
why naruk look so dirty
it's not dirty. it's because it contains husks from the barley and other grains and also because it may contain some fermented parts. You will end up filtering it at the end so whatever debris are there, they will be removed.
Can we use wheat powder to start the fermentation ???
Are you saying you want to replace Nuruk starter with wheat powder? No, I'm afraid that will not work. The Nuruk starter is more than just wheat + rice, it has a whole lot of wild yeast with it.
@@Kimchimari Thank you so much for responding, the thing is we don't find nuruku in our locality and moreover we can't even order it from online, it does not ship to our country 😭
@@Rahul_____kumar-o3z Oh dear.. maybe you can try it with brewer's yeast?
@@Kimchimari I want it to be as authentic as possible, I really want to know how the Korean rice beer taste like 😭