Hello, thanks for watching! :) For samyangju, the prime time to filter is when all the residues have settled and you can see clear liquid sitting on top. I believe you can leave it for longer, as there's nothing really left to ferment (it's more of a maturation/aging afaik), but typically if you delay the filtering, makgeolli tends to get sour as it ferments further. The best way to tell though, is to just taste it! Don't be afraid to taste (with a clean teaspoon!) and compare the product throughout its life. When it tastes nice and sweet, filter it!
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보기 좋읍니다 ^^
오징어 숙회와 겉절이배추김치와 함께 하면 비오는날 금상첨화 입니다
Hi! 👋🏽 Thanks for the video, but I have a question, how do I know if it is ready to filter and bottle? What would happen if I left it longer?
Hello, thanks for watching! :) For samyangju, the prime time to filter is when all the residues have settled and you can see clear liquid sitting on top. I believe you can leave it for longer, as there's nothing really left to ferment (it's more of a maturation/aging afaik), but typically if you delay the filtering, makgeolli tends to get sour as it ferments further. The best way to tell though, is to just taste it! Don't be afraid to taste (with a clean teaspoon!) and compare the product throughout its life. When it tastes nice and sweet, filter it!
@@makgeolliculkin thank you so much!!! 🙏🏽🙏🏽