You’re such a natural teacher! I just went yeast shopping and it was like adopting a pet. I got excited about all the unique characteristics of each yeast strain (preferred temp, alcohol tolerance, and characteristics [floral, fruity, etc.]) and got excited about which ones I was bringing home. I definitely look at fermentation as a partnership between me and other organisms and it fills me with joy and gratitude!!
@@JeffRubidgeHi Jeff… Off topic question, but I wanted to catch you on a more recent video so you’d see this. I’ve been rewatching your videos to gear up for my first makgeolli attempt (hopefully this weekend!), and didn’t see this included… Have you ever tried replacing the water with juice for the makgeolli ferment? I’m curious about how that might turn out. Then I was thinking a really fun experiment might be to cook the rice with juice instead of water in the rice cooker (I know steaming is best, but for this particular experiment I think cooking IN the liquid would be worth a try). I’m making fruit wines and kombucha with juice for secondary right now so I have fruit juice on my mind I think. I’m wondering how the simple sugar juice fermentation would work alongside the enzymatic fermentation of a grain like rice. Anyhow, I’d love your thoughts. My ADHD will likely have me trying this myself before too long, but if you’ve already tried it I’d love it if you’d share your UA-cam link. You are so inspiring! 🙏🙏
@@veganmichelle you certainly can replace some or all of the water with fruit or fruit juice. Make sure that you control the rice:water ratio. Since we will filter the brew at the end it might be more convenient or efficient to use the entire fruit rather than juicing it. If you do use the entire fruit, prepare the fruit so that the most juice is available. For example, freeze and thaw the fruit to break the cell walls. And you could use a blender to turn the fruit into a purée. I've. brewed with fruit both in raw form and in cooked form. One advantage of cooking is that it will get rid of the natural molds or yeasts on the surface of the fruit, which could affect the fermentation. A disadvantage of cooking is that it is possible to make jam, which will be difficult to filter later (you can see that here ua-cam.com/video/t1_0CgGhwfk/v-deo.html). In the end, I preferred Holly's recipe for fruit makgeolli - raw fruit added at the start, no additional yeast, and a short fermentation time. (ua-cam.com/video/dYuTINMgA6c/v-deo.html , ua-cam.com/video/3_fyjbqjIhk/v-deo.html , ua-cam.com/video/f41EX7Huzuk/v-deo.html ). But I encourage you to experiment and see what you like best. Happy brewing!
Thanks Jeff! I remember your collab with Holly when you realized you preferred fresh over cooked fruit ferments. I’m convinced! I’m a loooooong time lurker of your stellar content!! Thanks for the reminder about freezing the fruit and for your very thoughtful responses. I am so very grateful. 🧡
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You’re such a natural teacher! I just went yeast shopping and it was like adopting a pet. I got excited about all the unique characteristics of each yeast strain (preferred temp, alcohol tolerance, and characteristics [floral, fruity, etc.]) and got excited about which ones I was bringing home. I definitely look at fermentation as a partnership between me and other organisms and it fills me with joy and gratitude!!
Thanks, I like the way you described your relationship with yeast!
@@JeffRubidgeHi Jeff… Off topic question, but I wanted to catch you on a more recent video so you’d see this. I’ve been rewatching your videos to gear up for my first makgeolli attempt (hopefully this weekend!), and didn’t see this included…
Have you ever tried replacing the water with juice for the makgeolli ferment? I’m curious about how that might turn out. Then I was thinking a really fun experiment might be to cook the rice with juice instead of water in the rice cooker (I know steaming is best, but for this particular experiment I think cooking IN the liquid would be worth a try). I’m making fruit wines and kombucha with juice for secondary right now so I have fruit juice on my mind I think. I’m wondering how the simple sugar juice fermentation would work alongside the enzymatic fermentation of a grain like rice. Anyhow, I’d love your thoughts. My ADHD will likely have me trying this myself before too long, but if you’ve already tried it I’d love it if you’d share your UA-cam link.
You are so inspiring! 🙏🙏
@@veganmichelle I will answer this soon, but I need to think about it!
@@veganmichelle you certainly can replace some or all of the water with fruit or fruit juice. Make sure that you control the rice:water ratio. Since we will filter the brew at the end it might be more convenient or efficient to use the entire fruit rather than juicing it. If you do use the entire fruit, prepare the fruit so that the most juice is available. For example, freeze and thaw the fruit to break the cell walls. And you could use a blender to turn the fruit into a purée. I've. brewed with fruit both in raw form and in cooked form. One advantage of cooking is that it will get rid of the natural molds or yeasts on the surface of the fruit, which could affect the fermentation. A disadvantage of cooking is that it is possible to make jam, which will be difficult to filter later (you can see that here ua-cam.com/video/t1_0CgGhwfk/v-deo.html). In the end, I preferred Holly's recipe for fruit makgeolli - raw fruit added at the start, no additional yeast, and a short fermentation time. (ua-cam.com/video/dYuTINMgA6c/v-deo.html , ua-cam.com/video/3_fyjbqjIhk/v-deo.html , ua-cam.com/video/f41EX7Huzuk/v-deo.html ). But I encourage you to experiment and see what you like best. Happy brewing!
Thanks Jeff! I remember your collab with Holly when you realized you preferred fresh over cooked fruit ferments. I’m convinced! I’m a loooooong time lurker of your stellar content!! Thanks for the reminder about freezing the fruit and for your very thoughtful responses. I am so very grateful. 🧡