👋 Tag along for a journey into the world of premium craft Makgeolli. New to the Makgeolli scene? Dive in right here 👇 👨🏫Offline Classes in South Korea👨🏫 ►Join our Makgeolli-making classes in Seoul and book your spot! ►baekusaeng.com/makgeolli-classes/ 👨🏫👨🏼💻 THE COMPLETE MAKGEOLLI ONLINE COURSE 👨🏫👨🏼💻 ►baekusaeng.teachable.com/p/the-complete-makgeolli-course 📕Homebrewing Korean Rice wine E-book on Amazon📕 ►amzn.to/3lsGjlT 🌍WEBSITE🌎 ►baekusaeng.com/ Show some Makgeolli love-hit that subscribe button! 🍶💕
My wife has been trying to make Makgeolli for the last couple of months. She has followed many UA-cam video, however the final product has no carbonation. She has been moving it to empty small half liter water bottles. Am guessing they are poorly sealed and the gas is escaping. Any thoughts? I did order some decent plastic 1 liter bottles from amazon, which she hasn’t tried yet. I will encourage her to attend one of your classes next time we are in Seoul. Thank you very much for your videos.
Very much appreciate your response. I will let her know. Hopefully that will work. She is also trying different brands of nuruk as it seems nuruk available in the U.S. can be finicky. Thanks again!!!!
It could be that the bottles don’t seal properly, but it’s more likely that she’s waiting too long before bottling. Its residual fermentation that makes the carbonation in the bottles. You could add a little sugar before bottling… but go really easy on that. A tiny amount, or you’ll have a surprise when you open them 😅🎉 for the next batch, bottle while there’s still a little bit of active fermentation.
@@baekusaeng she is fermenting it for 5-6 days, around 70 degrees, covered. Stirring morning and evening. She will bottle it once all the rice has stopped floating.
Her rice probably always turned out mushy so dehydrating it might have “helped” her case, but that probably just messes up the starch conversion process
i have question, if i want to bottle the makgoeli and give it to friends.. how to stop the makgoeli to ferment? shall i give campden tablet and potassium sorbate like usually in fruit wine to stop the fermentation?
Using pills could affect the taste. You could try pasteurizing it. You would need ideally glass bottles with crown caps. The safest way is to use sous vide. There are instruction videos on pasteurizing carbonated ciders. Those are going to be the closest to what you would do.
Dude, with due respect, I made makgeolli Maangchi way and it was quite good. I've had it taste tested by my Korean friends (of various age groups); they thought it was quite good. So no dissing Maangchi. I will try yours. I'm sure it won't be shabby.
There’s no need to add sugar to good makgeolli like Maangchi does, so as long as your makgeolli is not adding any sugar and you are following her recipe, then sure
@@baekusaeng you know what though -- even with the sugar, it was really good. Better tasting than the store bought. Mine nicely fermented. The part I enjoyed the most was when I'd listen to the quite hiss coming out of my onggyi as the mixture was doing its thing. I referred to it as fermenting aria. Just saying.
you guys do realize that maangchi teaches modernized versions to traditional recipes so that people without any cooking experience can make alcohol, there's nothing wrong with her makgeolli recipe yes it's not traditional but that's the point why r u hating so much
@Joekimaudio not everything has to be traditional there are many variations to making alcohol, I think its childish to be upset over a video that gets the job done
@@lukaskahan3500He literally explained why her method is not good. This not about whether her method is modern or not. And if you watch other Makgeolli making videos, they all use steaming method. There’s actually someone who did the steaming and cooked method side by side with all other parameters the same and the result was that the cooked method ended up with more bitter and sour Makgeolli.
👋 Tag along for a journey into the world of premium craft Makgeolli.
New to the Makgeolli scene? Dive in right here 👇
👨🏫Offline Classes in South Korea👨🏫
►Join our Makgeolli-making classes in Seoul and book your spot!
►baekusaeng.com/makgeolli-classes/
👨🏫👨🏼💻 THE COMPLETE MAKGEOLLI ONLINE COURSE 👨🏫👨🏼💻
►baekusaeng.teachable.com/p/the-complete-makgeolli-course
📕Homebrewing Korean Rice wine E-book on Amazon📕
►amzn.to/3lsGjlT
🌍WEBSITE🌎
►baekusaeng.com/
Show some Makgeolli love-hit that subscribe button! 🍶💕
This is a great video. And ill test these tips out. My main issue is getting the nuruk do you have any recommendations on that?
Getting Nuruk can be a challenge, if you do find it in your city, make sure you follow another video we have on Nuruk in the same playlist ^^
I made Maangchi's makgeoli 2 years ago and it was an expensive fail. I thought it was something I did wrong but I guess not, I will try again.
My wife has been trying to make Makgeolli for the last couple of months. She has followed many UA-cam video, however the final product has no carbonation. She has been moving it to empty small half liter water bottles. Am guessing they are poorly sealed and the gas is escaping.
Any thoughts?
I did order some decent plastic 1 liter bottles from amazon, which she hasn’t tried yet.
I will encourage her to attend one of your classes next time we are in Seoul.
Thank you very much for your videos.
add a little big of sugar when you bottle, and do not burp for a few days. (warning do it in a plastic bottle so it doesn't explode!)
Very much appreciate your response.
I will let her know. Hopefully that will work.
She is also trying different brands of nuruk as it seems nuruk available in the U.S. can be finicky.
Thanks again!!!!
How long is she fermenting her Makgeolli for?
It could be that the bottles don’t seal properly, but it’s more likely that she’s waiting too long before bottling. Its residual fermentation that makes the carbonation in the bottles. You could add a little sugar before bottling… but go really easy on that. A tiny amount, or you’ll have a surprise when you open them 😅🎉 for the next batch, bottle while there’s still a little bit of active fermentation.
@@baekusaeng she is fermenting it for 5-6 days, around 70 degrees, covered. Stirring morning and evening. She will bottle it once all the rice has stopped floating.
I always wondered why she uses a dehydrator. is it to compensate for the rice being boiled and, therefore, mushy?
Her rice probably always turned out mushy so dehydrating it might have “helped” her case, but that probably just messes up the starch conversion process
i have question, if i want to bottle the makgoeli and give it to friends.. how to stop the makgoeli to ferment? shall i give campden tablet and potassium sorbate like usually in fruit wine to stop the fermentation?
Using pills could affect the taste. You could try pasteurizing it. You would need ideally glass bottles with crown caps. The safest way is to use sous vide. There are instruction videos on pasteurizing carbonated ciders. Those are going to be the closest to what you would do.
Will your ebook be made in physical release?
THANK YOU. SO MUCH. THIS is the start of changing misinformation in regards to content that’s out there like maangchi’s
Cheers !
Thanks for your cool comment ^^
Hope one day you can try our Makgeolli
Dude, with due respect, I made makgeolli Maangchi way and it was quite good. I've had it taste tested by my Korean friends (of various age groups); they thought it was quite good. So no dissing Maangchi.
I will try yours. I'm sure it won't be shabby.
There’s no need to add sugar to good makgeolli like Maangchi does, so as long as your makgeolli is not adding any sugar and you are following her recipe, then sure
@@baekusaeng I'll make a note -- skip sugar. Thanks!
@@baekusaeng you know what though -- even with the sugar, it was really good. Better tasting than the store bought. Mine nicely fermented. The part I enjoyed the most was when I'd listen to the quite hiss coming out of my onggyi as the mixture was doing its thing. I referred to it as fermenting aria.
Just saying.
you guys do realize that maangchi teaches modernized versions to traditional recipes so that people without any cooking experience can make alcohol, there's nothing wrong with her makgeolli recipe yes it's not traditional but that's the point why r u hating so much
Just so you know, the “modernized version” she teaches how to make makgeolli is very wrong
@Joekimaudio not everything has to be traditional there are many variations to making alcohol, I think its childish to be upset over a video that gets the job done
The problem is her video doesn’t get the job done. You are welcome to keep making Makgeolli like she does.
whatever helps u sleep at night @@baekusaeng
@@lukaskahan3500He literally explained why her method is not good. This not about whether her method is modern or not. And if you watch other Makgeolli making videos, they all use steaming method. There’s actually someone who did the steaming and cooked method side by side with all other parameters the same and the result was that the cooked method ended up with more bitter and sour Makgeolli.