Hi, thanks for joining the class ^^ Well that’s something for you to experiment ^^ If anything start with 25% of what you want and adjust to your liking
Great class! what are the proportions if we should make flavored makgeolli? In the class, you showed up with dried mango. What about strawberry? pear? peach? Thanks!
How do you achieve the consistent color as shown in the cover photo? I'm sure its normal for the parts to separate out, however, the first Makgeolli i had the pleasure of enjoying was made by a company in Vancouver Canada (VANMAK), and their Makgeolli seemed to hold the white milkiness in suspension which is something i haven't been able to achieve. THANKS ANYONE FOR ADVICE!
Makgeolli made traditionally with Nuruk will have this ivory color naturally. The Makgeolli that's made in bigger quantities, using rice flour, and not using nuruk entirely for starch and yeast conversion will end up being more whitish. I haven't had their Makgeolli, if I tried it and saw it maybe I could give you a better assessment.
There are different types of enzymes that are specifically design to break down starch, but overall, the flavor will change and it will be in some way more "simple" , I will be making a video about this in the coming weeks, but in the meantime if you feel adventurous , I'd suggest learn how to make your own nuruk, in our online course ^^
Thank you for this video! I am so glad that you provided how to make Makguli in a proper and traditional way.
Thanks for your support ^^
We have free resources on our website and we also have a book and online course ^^
Great content
Hi, thanks for joining the class ^^
Well that’s something for you to experiment ^^
If anything start with 25% of what you want and adjust to your liking
Love it!!! Thank you :)
Great class! what are the proportions if we should make flavored makgeolli? In the class, you showed up with dried mango. What about strawberry? pear? peach? Thanks!
I'd say try everything with 25% and then adjust to your liking
How do you achieve the consistent color as shown in the cover photo? I'm sure its normal for the parts to separate out, however, the first Makgeolli i had the pleasure of enjoying was made by a company in Vancouver Canada (VANMAK), and their Makgeolli seemed to hold the white milkiness in suspension which is something i haven't been able to achieve. THANKS ANYONE FOR ADVICE!
Makgeolli made traditionally with Nuruk will have this ivory color naturally. The Makgeolli that's made in bigger quantities, using rice flour, and not using nuruk entirely for starch and yeast conversion will end up being more whitish. I haven't had their Makgeolli, if I tried it and saw it maybe I could give you a better assessment.
단양주 방식이네요
찹쌀 막걸리 한번 만들어 먹기 시작하면 어지간한 막걸리로는 영 마음에 안들죠ㅇㅇ
Isnthere any substitute for nuruk because its not possible to get it in the netherlands i asked several asian stores an brewing stores...
There are different types of enzymes that are specifically design to break down starch, but overall, the flavor will change and it will be in some way more "simple" , I will be making a video about this in the coming weeks, but in the meantime if you feel adventurous , I'd suggest learn how to make your own nuruk, in our online course ^^
Why do you add filtered water? What does it change?
the product ends up being pretty strong initially so some decide to dilute it a bit.
It’s still spring mineral water, my tap water doesn’t have a filter in that video
If we just have one tray do we still steam for 40 mins?
yes, just steam for 40 minutes even with one tray
😂👍