@@troylexing i believe with distillation theres a slight pause between the head(the first amount that he discraded) and the body the main part of the drink that he collected so distillers will keep track of the drip and decide accordingly
Jimmy, mate, what happened to your soju. Did you see if it was okay to drink? I think it turned pale because, If i remember correctly, normal commercial soju is diluted with water mixed with corn syrup. Basically a really, REALLY runny version of sugar syrup.
The reason it turned white when you added water was due to something known as "louche". It happens with things like absinthe or ouzo, and is totally fine. I would say though, with any distilling, you want to throw away the first 30% that comes out of the still, because thats where the bad stuff, like methanol, lives. The amount here wouldnt have hurt you, but you wouldve had a nasty hangover. You have to remember that distilling is concentrating, so all of the bad stuff from the makgeolli is concentrated into a much smaller amount. The methanol in the makgeolli is spread out across the entire batch, so you can drink a few bowls and wont get much, but distilling removes a lot of the water, so that methanol gets concentrated, so one shot of the soju would have the same amount of methanol as several glasses of makgeolli.
Oh okay! Maybe ill drink that soju that i bottled afterall. I also made a mistake of using the entire makgeolli. The correct thing is to wait for the particles to settle and only use the clear part of the makgeolli called 'cheongju'.
I'm not sure about this. Because the reason ouzo or absinthe gets cloudy when diluted, is the big amount of essential oils in it, which are not soluble in water. But rice has no essential oils (or has it?). It also could be lime in the water, because the alcohol lowers the amount of lime soluble in this mixture. I don't know what it is, but resting it in the fridge cold clear it up a bit.
@@jimmykimtv You could also run it through the still again (after diluting back to 20% before putting it in the still) and split it up into smaller "cuts" (or roughly equal volume collections). Then pick and choose the cuts that smell/taste good and recombine them into one collector and dilute back to 40% or so. There is a pretty good youtube channel called "Still It" which is all about distilling which is pretty interesting to watch.
The reason it turned cloudy is because the alcohol reacted with minerals in the water to form a precipitate. It is perfectly safe to drink. If you want it clear, you should have used distilled water. I make makkoki, saki, wine, beer, and I distill liquor at home (have a degree in chemistry) and I have experienced the same cloudiness when I used spring water instead of distilled.
@@ADRIAN-zh4ti I don’t think so but I can’t be too sure. Whenever it happened to me, I just redistilled it to make it clear again. Only once, I let it sir for a few days but it was still cloudy.
We all admire Jimmy’s resourcefulness. Soju is South Korea’s most popular alcoholic beverages. We them a lot in Korean dramas and so on. It’s cool that he’s going step by step with this. It’s as if he’s also teaching us how to make it. Kudos to him and his hard work.
I'm pretty sure since your ABV meter works off density, it could be a bit off due to the starch in the water.Running it through a britta filter first will probably work to clear it up and make the measurement more accurate. To be honest though i actually dont know how much the starch would throw off the reading. Try running a test on the rice water from the first rinse and see what it says. 21% abv is certainly on the high side as a lot of fermentation stops at like the ~15-17% range since thats when the ethanol builds to toxic levels and kills the yeast. Over-all great video, this is the first video from you ive seen and youve gained a sub!
21% sounds right; in this case most of the sugars aren't in water suspension to begin with, so it makes sense that the liquid produced at the end would be more concentrated than is typical for yeast to survive in.
@@masonohara8714 21% is extremely high. Most yeast stop before that, a more “wild” yeast like that from nuruk wouldn’t get to that high and not that fast
@@Joker-em6oz I agree that any more than 15% would be extremely high for most traditional brews, however this isn't a traditional brew. My theory is that the yeast continue to feed off of the sugar in the rice which isn't in the water. I don't know if that makes sense but since the yeast are not suspended in water, it makes sense to me that it would continue to produce alcohol until all of the fermentable sugar is gone in the rice that is not submerged in water
@@masonohara8714 I think it would make more sense for the readings to be doubled where the reader is measuring proof. If the nuruk yeast could reach 21% abv, it would take a longer fermenting time than it did. The rice used was also normal rice, not glutinous rice, which has less starch. Also the first round of distilling for the sake should have an abv of around 30% because that was a stripping run, which should drop us around 30%, not 70%
I've got to be honest, this is, like, my first real experience seeing a Southeast Asian person go all-in on dry humor and sarcasm. I'm trippin' out. ALSO, great, informative video, wonderful makgeolli and soju being made, with excellent presentation!
this is such a good video! the music, dedication and most important, the way you genuinely loved making the makgeolli and soju makes me smile throughout the video! loved this educational stuff from you jimmy! keep it up!!!
Found this video via the algorithm and now I'm binging all your videos. Love the presentation and amount of info you provide without making it too complicated. I am visiting Japan for a couple of months and South Korea is my next destination if all continues to go well. I can't wait! Thanks for the videos!
every time i watch K-drama i see the guys drinking 2-3 bottles of soju by themselves. is that even possible? it’s crazy strong. i’ve never had makgeolli and will definitely try it when i’m there next month! another great video Uncle Jimmy!
That tracks, looking at the specs for Jinro soju, three bottles is about the same alcohol content as eight shots of whisky. That’s less than a lot of people drink at parties, and it’s spread over a longer time.
Most popular jinro/ soju/ shochu is lower alcohol. 20%(40 proof where a basic liquor like whiskey is 80 proof) or less. Some as low as 12%. Goes down like water
Make it with the clear part of the makgulli, called chongju. Then, throw away the first 4 ozs per gallon which contain the foreshot or methanol, and the head which contains bad flavors.
Uncle Jimmy! I just discovered your channel last week and I have binged watch all your videos! I loveeeee you so much! Your videos are just wholesome and you're my new fave youtuber! yey!
i've searched for "how to make makgeolli", because it taste like our hmoob's rice alcool, it's really the same recipe. Thank you, it was really fun to watch, and you are right, it's really cool!
Wow. Just followed along with the Korean Fried Chicken you posted on your channel and damn... it was very good, especially the sauce. Now I will follow this and make some makgeolli rice wine to go along with the bossam you made. Love your channel, it introduces me into Korean food and makes me want to visit Korea so damn bad. Thanks for making these videos
Dude you never cease to amaze me and I'm not even talking about your Soju project! It was the meal you cooked just like a pro. Is there anything you can NOT do, like flying an airplane for example? It wouldn't even surprise me if you come up with such a video one day. 😁👍🏻
When I visited my Korean friend in Seoul. We drank copious amount of soju and makgeolli too! This brings back great memories! Thanks for sharing your recipe. I must try this!
Loved the video! I didn't know the process of making Souju is very similar to the process of how moonshine is made. I'm sure you could classify Souju as a moonshine or maybe there is a term that covers both of those
Being an extremely picky eater -- especially with a lot of meats, seeing how you cooked the food it genuinely looks appetizing enough that I'd be willing to try it! Beautiful work
Soju is as underrated as so much Korean things, so it's really awesome to see more of the culture, food and everything being shared, and beloved by open-minded people around the world. 🌎
I love soju! I’m moving to Daegu next year, and I look forward to enjoying some in an authentic Korean restaurant with some Army Base Stew. Do people prefer the plain, original flavor soju or the fruit-infused flavors? Because the grapefruit or peach flavors are pretty damn amazing!
To measure alcohol content, you need to measure specific gravity before fermentation and after fermentation. The difference determines the amount of alcohol, since it is less dense than water. If your hydrometer (the floaty thing) is indicating alcohol content, it's making an assumption about the starting specific gravity that you might want to double-check. An ABV of 20% is a very well-performing yeast, but is in-line with some of the strains used for champagne and other high ABV wines and beers. I am very curious about the nuruk! The process to make makgeolli seems very similar to sake, but sake uses a fungus (koji -- aspergillus oryzae) which generates enzymes to convert starch into sugar, which the yeast then ferment. Does nuruk contain enzymes directly, or is like sake's koji? Also a reminder for my fellow countrymen that unlicensed distillation is still illegal in the United States, but makgeolli seems like it would fall under the same category as homebrewing sake which is generally fine.
Nuruk in fact is similar to koji, as far as I understand. I’ve seen people make their own nuruk with corn leaves and such to trigger fungal growth on the moist wheat cake.
Great job on the first attempt! Believe it or not, there are a few reasons your alcohol may have gone cloudy when water was added. The first reason is fusel oils. fusel oils are created during the fermentation process and probably clouded up the drink when proofing it down. Fusel oils also can cause a harshness to your alcohol. A lot of home distillers will use activated carbon to filter the alcohol as it runs through the still to remove them. Also, try obtaining copper still next time. The copper helps retain fusil oils when distilling. The second reason this could have happened is that you were using a plastic hose as your condenser. Even if it's food grade it's not recommended to use anything other than copper, stainless steel, or glass when distilling. The alcohol is high-proof coming off of the still and may have dissolved some chemicals from the hose during distillation which may have caused cloudiness upon adding water. A proper still is essential for making decent alcohol of any kind. I can't wait to see a second attempt! Great video!
Add gold, silver, rice, wheat, anything alcohol is formed from sugar content and yeast.. This video is good for those, who have little knowledge on distillation
"Eventually the water will run clear, like my soul." 😂👍 Back in the 90's I was hardcore into homebrewing. I did 100+ batches of ales (extract, partial mash, and all grain), hard cider, wine (from grapes, and from pressed frozen juice), and I did almost 100 meads of a wide range of styles. The one thing I never tried at the time was Sake, because I didnt have a spare fridge for lagering, and resouces Like youtube didnt exist yet, so all I had was a book by Fred Eckhart. if I were to get back into it today, i'd probably start with nigori, which is quite similar in many ways to german hefeweiss.
I ran into the same problem with cloudy distill. I found out it was because of the measuring cup and container i used to mix the high% with the water. I found a great solution for it though. The color is basically the particles of coloring and plastic of the container. So i ran it through a water filter like a Brita and it was clear! Try it with yours.
9:50 Here's a tip from separating soy milk from okara using a nylon buttercloth bag ... after filling the bag, drain the free run off first, then move the bag to a 2nd bowl fitted with a sturdy pasta collander. close the mouth of the bag, them twist the neck all the way down until flush with the solids, then use the drawstring to tie a slip knot ... then rest a sturdy cake pan atop the bag, and apply say 20 lbs of weight for 10 mins or so. Loosen the bag and shift the solids a bit, then repeat pressing until the solids form a dryish cohesive ball. Combine all the liquids.
Jimmy if u read that. I learned in my chemistry class today that making high concentrate alcohol can cause to produce methanol in the soju. Thats why it needs some experienced /professional people to make it. idk if its the case with your soju. But dont drink it
Nice to see the process, so simple and so popular drink. One day I will travel to South Korea to find my college friend who taught me a lot of electronics and microprocessors.
this video inspired me to try and make makgeolli myself at home as well!! i’ll have to fine a place to order some nuruk first, but im so excited to try it out 😁
You should make a video where you try to make Cheongju (aka Yakju). Which is basically Makgeolli with the extra step of letting it clear out with the sediment forming in the bottom and siphoning out the clear part for drinking. I also heard it’s preferable to make Cheongju before distilling it into Soju.
Someone probably answered this, but the reason why it's so high in ABV is because you made a still. You're evaporating the ethanol off and leaving the water content behind. That's why most distillers use big bags of animal feed (corn sometimes corn mixed with molasses, potatoes ect). So much product is used to make a tiny amount of high octane booze.
In the U.S. making the makgeolli is legal as long as you are at least 21 years old, but distilling it without a license is a federal offense. It is punishable with a fine up to $10,000 and up to five years in prison.
You could heat the makgoli to around 64°C, where Methanol is going to evaporate, then you should be able to rise the temperature to 78°C to get pure ethanol.
Jimmy from the Lilo and Stitch and South Park clips I was CRYING LAUGHING 🤣🤣 the way you edited this whole video is so funny and entertaining! Watching this whole process of making the Soju was very interesting to see you do! I was thinking in my mind “let me find out Jimmy is a secret scientist or something!”😅 Those Samchon pictures on the bottle look like official drinks you can buy from the store😌🙌 And that bossam Omgosh that pork looks so tender and flavorful!!🤤 Not only is Jimmy a gamer, he’s a scientist, wood chopper, a chef and funny!!😂 jimmy’s a man of many talents!
The fermented rice show in the beginning is called "JAAD " in Nepal , a very common and popular local liquor mostly made in home during different festivals .. Its also called CHHYANG .. The process of making is exactly same .. The last distillation process in done to make local alcohol ..
This was so fun, I love soju and all the different flavors but I have never tried 막걸리, maybe I should make it myself with the help of this video ☺️! More food content Jimmy ❤
Ah yes. Good old Soju. It always surprises me to see bottles costing more than a few bucks in america. They're usually 5 - 7 bucks when it's more like 1.59 in Korea. I believe the Chinese version of this drink is actually the most popular, but I have a fondness and a history with the Korean variant. I was told modern soju is just industrial ethanol with flavors, sweeteners and water added because it's not brewed in the traditional way anymore to save money. At least, the cheap brands.
I love how you can save money by making your own makgeolli, but lose money by then converting it into soju, since it is so cheap in Korea. Still, super happy you were able to make some delicious-looking makgeolli!
Yes! Well, if you have a distiller setup at home even soju might become pretty cheap to make! The cheap soju like the ones that are popularly sold are actually diluted ethanol that came from tapioca, and ironically they are not soju in a true sense. I wish I explained that in the video!
@@jimmykimtv Well, you can blame us Japanese for that, so... Haha, follow up with a Community post! I'm sure peeps would be interested in the whole subsidization of soju subject.
If your first batch was really at 21% ABV then one distillation step would under ideal conditions be about 50-55% ABV, so the device for measuring has error or you accidentally had more steps somehow.
So happy to see so many people passionately sharing their knowledge in the comments. This is what internet is for! Thank you guys.
How do you know when the first batch(the methanol) is done and the second batch starts?
@@troylexing i believe with distillation theres a slight pause between the head(the first amount that he discraded) and the body the main part of the drink that he collected so distillers will keep track of the drip and decide accordingly
congrats jimmy ur almost at 100k :))
Jimmy, mate, what happened to your soju. Did you see if it was okay to drink?
I think it turned pale because, If i remember correctly, normal commercial soju is diluted with water mixed with corn syrup. Basically a really, REALLY runny version of sugar syrup.
What those it tastes like
The reason it turned white when you added water was due to something known as "louche". It happens with things like absinthe or ouzo, and is totally fine. I would say though, with any distilling, you want to throw away the first 30% that comes out of the still, because thats where the bad stuff, like methanol, lives. The amount here wouldnt have hurt you, but you wouldve had a nasty hangover. You have to remember that distilling is concentrating, so all of the bad stuff from the makgeolli is concentrated into a much smaller amount. The methanol in the makgeolli is spread out across the entire batch, so you can drink a few bowls and wont get much, but distilling removes a lot of the water, so that methanol gets concentrated, so one shot of the soju would have the same amount of methanol as several glasses of makgeolli.
Oh okay! Maybe ill drink that soju that i bottled afterall. I also made a mistake of using the entire makgeolli. The correct thing is to wait for the particles to settle and only use the clear part of the makgeolli called 'cheongju'.
NRuss awesome info. Thanks, I am so going to make a batch of Makgeolli.. and may try the Soju. Use to make my own beer a few years ago.
Arab and Turks laughing while drinking 3arak(ouzo)
I'm not sure about this. Because the reason ouzo or absinthe gets cloudy when diluted, is the big amount of essential oils in it, which are not soluble in water. But rice has no essential oils (or has it?). It also could be lime in the water, because the alcohol lowers the amount of lime soluble in this mixture. I don't know what it is, but resting it in the fridge cold clear it up a bit.
@@jimmykimtv You could also run it through the still again (after diluting back to 20% before putting it in the still) and split it up into smaller "cuts" (or roughly equal volume collections). Then pick and choose the cuts that smell/taste good and recombine them into one collector and dilute back to 40% or so. There is a pretty good youtube channel called "Still It" which is all about distilling which is pretty interesting to watch.
The reason it turned cloudy is because the alcohol reacted with minerals in the water to form a precipitate. It is perfectly safe to drink. If you want it clear, you should have used distilled water.
I make makkoki, saki, wine, beer, and I distill liquor at home (have a degree in chemistry) and I have experienced the same cloudiness when I used spring water instead of distilled.
will that precipitate fall to the bottom eventually?
@@ADRIAN-zh4ti I don’t think so but I can’t be too sure. Whenever it happened to me, I just redistilled it to make it clear again. Only once, I let it sir for a few days but it was still cloudy.
@@adambono2591 cool. Thanks.
You should make destilations videos would be great..
yup always cut alcohol with distilled water if you want it to be clear. We do it when we cut 70-80% schnapps to more moderate 40-60%
similar to the Ouzo effect when you mix water with anise-based liquors like absinthe and ouzo en.wikipedia.org/wiki/Ouzo_effect
Thank you guys so much for 50,000 subs! 100,000 next!
Jimmy I love your videos you're so underrated!! gl on 100,000!
trust me bro, 100k will be coming very soon!
Well deserved achievement! You'll grow more in the future, Trust the process
Do you play overwatch 😍 I barely noticed the hat in the backround
I just watched this video in 2024 and realizing how fast your youtube channel grew! You've been putting in the work Jimmy! I love your videos!
Jimmy seems like a nice person, with good humor and a great friend.
dude also fucking riped
and he is massive
We all admire Jimmy’s resourcefulness. Soju is South Korea’s most popular alcoholic beverages. We them a lot in Korean dramas and so on. It’s cool that he’s going step by step with this. It’s as if he’s also teaching us how to make it. Kudos to him and his hard work.
My guy is producing quality videos and getting the views he deserves! Well played jimmy
I'm pretty sure since your ABV meter works off density, it could be a bit off due to the starch in the water.Running it through a britta filter first will probably work to clear it up and make the measurement more accurate. To be honest though i actually dont know how much the starch would throw off the reading. Try running a test on the rice water from the first rinse and see what it says. 21% abv is certainly on the high side as a lot of fermentation stops at like the ~15-17% range since thats when the ethanol builds to toxic levels and kills the yeast. Over-all great video, this is the first video from you ive seen and youve gained a sub!
21% sounds right; in this case most of the sugars aren't in water suspension to begin with, so it makes sense that the liquid produced at the end would be more concentrated than is typical for yeast to survive in.
@@masonohara8714 21% is extremely high. Most yeast stop before that, a more “wild” yeast like that from nuruk wouldn’t get to that high and not that fast
@@Joker-em6oz I agree that any more than 15% would be extremely high for most traditional brews, however this isn't a traditional brew. My theory is that the yeast continue to feed off of the sugar in the rice which isn't in the water. I don't know if that makes sense but since the yeast are not suspended in water, it makes sense to me that it would continue to produce alcohol until all of the fermentable sugar is gone in the rice that is not submerged in water
@@masonohara8714 I think it would make more sense for the readings to be doubled where the reader is measuring proof. If the nuruk yeast could reach 21% abv, it would take a longer fermenting time than it did. The rice used was also normal rice, not glutinous rice, which has less starch. Also the first round of distilling for the sake should have an abv of around 30% because that was a stripping run, which should drop us around 30%, not 70%
im not sure if that device even works for measuring abv.
I've got to be honest, this is, like, my first real experience seeing a Southeast Asian person go all-in on dry humor and sarcasm. I'm trippin' out. ALSO, great, informative video, wonderful makgeolli and soju being made, with excellent presentation!
I’m from Korea, so East Asian haha thank you Alan for your kind words
@@jimmykimtv Ah, sorry bruddah.
you have to make more food-related content, love your humor
Saw a 20 min video and thought I'll just skip through but damn ended up watching it all. Keep it up bro
You seem to have such a wholesome personality
Love these kind of vids from you! they are so wholesome and relaxing to watch.
this is such a good video! the music, dedication and most important, the way you genuinely loved making the makgeolli and soju makes me smile throughout the video! loved this educational stuff from you jimmy! keep it up!!!
Thank you!!! Hopefully the video didn't feel too long haha
@@jimmykimtv nooo honestly i didnt feel like 20mins. it was entertaining so time flies very fast too
@@jimmykimtv the way of your documentary makes it entertaining and enjoyable to watch! We don't mind if it's taking a while
I love the food and Korean content. It shows how unique Korea is.
Found this video via the algorithm and now I'm binging all your videos. Love the presentation and amount of info you provide without making it too complicated. I am visiting Japan for a couple of months and South Korea is my next destination if all continues to go well. I can't wait!
Thanks for the videos!
every time i watch K-drama i see the guys drinking 2-3 bottles of soju by themselves. is that even possible? it’s crazy strong. i’ve never had makgeolli and will definitely try it when i’m there next month! another great video Uncle Jimmy!
It's possible. I've done it before.(I don't recommended) But when celebrities claim that they drink over 10 bottles on TV, they're lying haha
If thats alot of ABV for you, wait till you hear of whiskey, vodka or rakia lol
That tracks, looking at the specs for Jinro soju, three bottles is about the same alcohol content as eight shots of whisky. That’s less than a lot of people drink at parties, and it’s spread over a longer time.
It's not crazy strong at all lol
Most popular jinro/ soju/ shochu is lower alcohol. 20%(40 proof where a basic liquor like whiskey is 80 proof) or less. Some as low as 12%. Goes down like water
That humor made me subscribe. Good humor good video good content
regardless the video is amazing! new subscriber 🤗
That bicep flex at 1:40 was a fucking jumpscare
Another banger video. Man you sure are growing your channel! 10K subs since I last checked. Keep up the amazing content. LOVE YOUR VIDS
Thanks man!!
Make it with the clear part of the makgulli, called chongju.
Then, throw away the first 4 ozs per gallon which contain the foreshot or methanol, and the head which contains bad flavors.
Glad to see this channel going strong
I must continue!
We actually love you Jimmy, don't ever leave us!!
i loved the vid, your humor never disappoints. Glad you and your friend got to enjoy such an amazing meal.
Watching this guy’s videos makes me want to just go to Korea and enjoy the culture. Happy, friendly vibes.
Uncle Jimmy! I just discovered your channel last week and I have binged watch all your videos! I loveeeee you so much! Your videos are just wholesome and you're my new fave youtuber! yey!
i've searched for "how to make makgeolli", because it taste like our hmoob's rice alcool, it's really the same recipe. Thank you, it was really fun to watch, and you are right, it's really cool!
Wow. Just followed along with the Korean Fried Chicken you posted on your channel and damn... it was very good, especially the sauce. Now I will follow this and make some makgeolli rice wine to go along with the bossam you made. Love your channel, it introduces me into Korean food and makes me want to visit Korea so damn bad. Thanks for making these videos
Wow! I’m glad you tried it and the chicken turned out well
Dude you never cease to amaze me and I'm not even talking about your Soju project! It was the meal you cooked just like a pro. Is there anything you can NOT do, like flying an airplane for example? It wouldn't even surprise me if you come up with such a video one day. 😁👍🏻
I actually love watching your videos they are so fun and entertaining, absolutely love these food/ cooking videos, please keep making them!!
love your humor, accidently clicked on this video but u catched me :)
Such a good video Jimmy! I don't even drink alcohol, but you made everything so much fun!
Thanks! Glad you enjoyed it
When I visited my Korean friend in Seoul. We drank copious amount of soju and makgeolli too! This brings back great memories! Thanks for sharing your recipe. I must try this!
That was fun. We need to see a soju success video (or even another fail cause its entertaining either way)
Haha I think I'll try again after I make some money...
THIS GUY FERMENTING RICE WITH DUAL /EVGA/ 1080 IN SLI IN 2023!! That is actually so cool. much respect.
Loved the video! I didn't know the process of making Souju is very similar to the process of how moonshine is made. I'm sure you could classify Souju as a moonshine or maybe there is a term that covers both of those
Being an extremely picky eater -- especially with a lot of meats, seeing how you cooked the food it genuinely looks appetizing enough that I'd be willing to try it! Beautiful work
Some say you’d never meet your heroes,but if you are really blessed,you get them as your parents.
Soju is as underrated as so much Korean things, so it's really awesome to see more of the culture, food and everything being shared, and beloved by open-minded people around the world. 🌎
Why am I only just now being recommended you, youre perfect, history science food, and humor all in one video
I love soju! I’m moving to Daegu next year, and I look forward to enjoying some in an authentic Korean restaurant with some Army Base Stew. Do people prefer the plain, original flavor soju or the fruit-infused flavors? Because the grapefruit or peach flavors are pretty damn amazing!
Uncle jimmy! i really like your vids i just want to let you know keep uploading and dont stop we all support you
To measure alcohol content, you need to measure specific gravity before fermentation and after fermentation. The difference determines the amount of alcohol, since it is less dense than water. If your hydrometer (the floaty thing) is indicating alcohol content, it's making an assumption about the starting specific gravity that you might want to double-check. An ABV of 20% is a very well-performing yeast, but is in-line with some of the strains used for champagne and other high ABV wines and beers.
I am very curious about the nuruk! The process to make makgeolli seems very similar to sake, but sake uses a fungus (koji -- aspergillus oryzae) which generates enzymes to convert starch into sugar, which the yeast then ferment. Does nuruk contain enzymes directly, or is like sake's koji?
Also a reminder for my fellow countrymen that unlicensed distillation is still illegal in the United States, but makgeolli seems like it would fall under the same category as homebrewing sake which is generally fine.
Nuruk in fact is similar to koji, as far as I understand. I’ve seen people make their own nuruk with corn leaves and such to trigger fungal growth on the moist wheat cake.
6:45 That little clip of the kitten makes me extremely happy
This is one of my faves!
Great job on the first attempt! Believe it or not, there are a few reasons your alcohol may have gone cloudy when water was added. The first reason is fusel oils. fusel oils are created during the fermentation process and probably clouded up the drink when proofing it down. Fusel oils also can cause a harshness to your alcohol.
A lot of home distillers will use activated carbon to filter the alcohol as it runs through the still to remove them.
Also, try obtaining copper still next time. The copper helps retain fusil oils when distilling.
The second reason this could have happened is that you were using a plastic hose as your condenser. Even if it's food grade it's not recommended to use anything other than copper, stainless steel, or glass when distilling. The alcohol is high-proof coming off of the still and may have dissolved some chemicals from the hose during distillation which may have caused cloudiness upon adding water. A proper still is essential for making decent alcohol of any kind.
I can't wait to see a second attempt! Great video!
'It's a reminder of my ignorance and my failure.' Uhhh, hell yes, embrace learning! Love this.
Beautiful video jimmy, your editing is great. keep up the good work
Add gold, silver, rice, wheat, anything alcohol is formed from sugar content and yeast.. This video is good for those, who have little knowledge on distillation
"Eventually the water will run clear, like my soul." 😂👍
Back in the 90's I was hardcore into homebrewing. I did 100+ batches of ales (extract, partial mash, and all grain), hard cider, wine (from grapes, and from pressed frozen juice), and I did almost 100 meads of a wide range of styles. The one thing I never tried at the time was Sake, because I didnt have a spare fridge for lagering, and resouces Like youtube didnt exist yet, so all I had was a book by Fred Eckhart.
if I were to get back into it today, i'd probably start with nigori, which is quite similar in many ways to german hefeweiss.
Got recommended this video suspiciously soon after talking to a friend about Soju. Definitely going to stick around, I like your style.
Congrats on 50k!!🎉
I ran into the same problem with cloudy distill. I found out it was because of the measuring cup and container i used to mix the high% with the water. I found a great solution for it though. The color is basically the particles of coloring and plastic of the container. So i ran it through a water filter like a Brita and it was clear! Try it with yours.
This is already so cool, but the cherry on top for me was your adorable overalls. Great video!
9:50 Here's a tip from separating soy milk from okara using a nylon buttercloth bag ... after filling the bag, drain the free run off first, then move the bag to a 2nd bowl fitted with a sturdy pasta collander. close the mouth of the bag, them twist the neck all the way down until flush with the solids, then use the drawstring to tie a slip knot ... then rest a sturdy cake pan atop the bag, and apply say 20 lbs of weight for 10 mins or so. Loosen the bag and shift the solids a bit, then repeat pressing until the solids form a dryish cohesive ball. Combine all the liquids.
Clicked for curiosity, stayed for the vibe. Love your humor bro😭
Subscribed man! I lived in South Korea for three and half years and have two half-Korean sons whom I love dearly.
This whole video is a masterpiece
12:00
it looks like a real product
nice!
13:50 the way he exclaimed "it's working!" is like how Frankenstein says "it's alive!" but in Korean accent.
Jimmy if u read that. I learned in my chemistry class today that making high concentrate alcohol can cause to produce methanol in the soju. Thats why it needs some experienced /professional people to make it. idk if its the case with your soju. But dont drink it
Nice to see the process, so simple and so popular drink. One day I will travel to South Korea to find my college friend who taught me a lot of electronics and microprocessors.
The good ol fermenting wine next to the gaming pc trick. The fact that it does actually help makes it funnier.
You have a good sense of humor in explaining things.
omg, I found it so funny, I love your humour 😂
Loved the video your also a good cook. And congrats on 50 k subscribers 🥳
What a GREAT video! What a good teacher you are Uncle Jimmy! 😊
Korean accent, American language, italian music, alcohol and cooking tutorial? 10/10
I'd never heard of Nuruk before, thank you Jimmy for teaching me some new knowledge about brewing/distilling
The colour of the makgeolli seriously looks amazing.. it also looks like it's gonna be really creamy.
I do love a good makgeolli more than soju.
The makgeolli tastes even better now after a few days!
First of all congratulation on 50k sub😇 another awesome video 🔥 I learn something new today will try it😁
man i just discovered this channel and its like so much good content, thank u for the content dude im gonna like button the hell out of your videos
This has become one of my favorite channels. Your videos are great Uncle Jimmy! (Trynna comment on every video for the algorithm)
Thank you my friend!
this video inspired me to try and make makgeolli myself at home as well!! i’ll have to fine a place to order some nuruk first, but im so excited to try it out 😁
You should make a video where you try to make Cheongju (aka Yakju). Which is basically Makgeolli with the extra step of letting it clear out with the sediment forming in the bottom and siphoning out the clear part for drinking. I also heard it’s preferable to make Cheongju before distilling it into Soju.
I'm laughing at the idea of a chill get together where everyone drinks straight liquor out of a beer bottle. Y'all are something else
Your videos are like a warm hug on a rainy day. I really love it. Wishing you achieve 1M subs soon, you deserve it. Keep going.
I just subscribed. When you get famous and blow up, come back and watch this video. Don't loose what makes this video special. Great work.
Glad I clicked this random video your humor is great
Someone probably answered this, but the reason why it's so high in ABV is because you made a still. You're evaporating the ethanol off and leaving the water content behind. That's why most distillers use big bags of animal feed (corn sometimes corn mixed with molasses, potatoes ect). So much product is used to make a tiny amount of high octane booze.
In the U.S. making the makgeolli is legal as long as you are at least 21 years old, but distilling it without a license is a federal offense. It is punishable with a fine up to $10,000 and up to five years in prison.
You could heat the makgoli to around 64°C, where Methanol is going to evaporate, then you should be able to rise the temperature to 78°C to get pure ethanol.
Jimmy from the Lilo and Stitch and South Park clips I was CRYING LAUGHING 🤣🤣 the way you edited this whole video is so funny and entertaining! Watching this whole process of making the Soju was very interesting to see you do! I was thinking in my mind “let me find out Jimmy is a secret scientist or something!”😅 Those Samchon pictures on the bottle look like official drinks you can buy from the store😌🙌 And that bossam Omgosh that pork looks so tender and flavorful!!🤤 Not only is Jimmy a gamer, he’s a scientist, wood chopper, a chef and funny!!😂 jimmy’s a man of many talents!
Hahaha I'm happy to hear that you liked the animation part! I thought those were really funny to me
@@jimmykimtv they are hilarious!!🤣👏🏽
The fermented rice show in the beginning is called "JAAD " in Nepal , a very common and popular local liquor mostly made in home during different festivals .. Its also called CHHYANG ..
The process of making is exactly same ..
The last distillation process in done to make local alcohol ..
man i promise youre gonna blow up if u keep up this content and this many uploads! i love u man
This was so fun, I love soju and all the different flavors but I have never tried 막걸리, maybe I should make it myself with the help of this video ☺️! More food content Jimmy ❤
I've watched all your vídeos, and the worst part of them is when they end 🥺
Love your videos, keep going ❤️
Lesss gooo!! New video!!!
Next time we'll be seeing Uncle Jimmy in Master Chef Korea season 5, whenever it comes back again
Your humor in this made me chuckle well...
Bro, I had Soju once and fell in love with it. It's a tragedy how hard it is to find the damn thing in India. Thank you so much for the recipe.
Ah yes. Good old Soju. It always surprises me to see bottles costing more than a few bucks in america. They're usually 5 - 7 bucks when it's more like 1.59 in Korea. I believe the Chinese version of this drink is actually the most popular, but I have a fondness and a history with the Korean variant. I was told modern soju is just industrial ethanol with flavors, sweeteners and water added because it's not brewed in the traditional way anymore to save money. At least, the cheap brands.
I love how you can save money by making your own makgeolli, but lose money by then converting it into soju, since it is so cheap in Korea. Still, super happy you were able to make some delicious-looking makgeolli!
Yes! Well, if you have a distiller setup at home even soju might become pretty cheap to make! The cheap soju like the ones that are popularly sold are actually diluted ethanol that came from tapioca, and ironically they are not soju in a true sense. I wish I explained that in the video!
@@jimmykimtv Well, you can blame us Japanese for that, so... Haha, follow up with a Community post! I'm sure peeps would be interested in the whole subsidization of soju subject.
I see the world with grateful eyes, and it fills my soul.
So cool! Grats on 50k Jimmy!!!
Lol I love your humor. Makes this video interesting to watch.
Good stuff there. And great content. Keep on rockin'! 🤟
If your first batch was really at 21% ABV then one distillation step would under ideal conditions be about 50-55% ABV, so the device for measuring has error or you accidentally had more steps somehow.
It's been so fun to watch ❤️