Elwood 5566

Mission Makgeolli – Brewing Batch 7

Posted in Food and Drink, Kimchi Gone Fusion, rice wine (beer) by 노강호 on December 19, 2011

squeezing the wine from the mash

The aim of this brew was to try to remove the slight sourness of batch 6 that I think with too much nu-ruk and yeast but my Korean sources are all contradictory. One source will tell you that a fermentation temperature of 30 degree centigrade causes sourness, another, brewing in excess of 3 days. Batch 6 was brewed 5 days at around 22 degrees centigrade and when I gave it to friends to access it met with a favourable reception. A few friends said it was still  a little sour while others said it was perfect and indeed one asked if he could have a bottle. The sourness was mild as I had only added minimal ‘sugar.’ Slowly adding sugar, corn syrup or honey, until the desired sweetness it reached, removes sourness.

In batch 7 I standardized my measurements and in the process reduced both the amount of nu-ruk and yeast. I also terminated fermentation at 3 days. I then added ‘sugar’ to the brew, comparing it with shop bought makgeolli, which after my home-brew is surprisingly sweet – too much so.

The only difference between the commercial product and the home-brew is commercial makgeolli is pure white, carbonated and sweeter.

For my perfected recipe on brewing makgeolli, visit: Makgeolli Mania at Kimchi Gone Fusion

Creative Commons License

©박민수 2011 Creative Commons Licence.

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2 Responses

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  1. wetcasements said, on December 19, 2011 at 9:13 am

    You, sir, are hardcore.

  2. Bianca the Skydiver said, on December 19, 2011 at 5:32 pm

    A noble use of time


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