Moon & Lion Brewing

Part 1 | Part 2 For the last part I have pictures of the 48 hour mark, 60 hour mark and bottling. I decided to bottle early because we would be out of the apartment and the heat might have ruined the makgeolli if left unattended. At the 48 hour mark there were larger bubbles on the surface of the mixture. @ 48 hours  After stirring, more bubbles formed and there was an audible fizz. @ 60 hours. Pieces of rice and nuruk were starting to sink, and a thin layer of clear makgeolli began to form at the top. Ideally, I would have waited until most of the rice had sunk before bottling, but with this weather... ...I decided to bottle early. I used a steamer cloth to filter the makgeolli. First, some mixture was ladled into the cloth, which was cut in the shape of a bag. Then, the cloth was twisted and squeezed to separate the liquid from the nuruk and rice solids. I repeated this several times with several ladle-fulls at a time in the bag. If there is too much

Click here to view 부의주 막걸리 (동동주) | Buuiju Makgeolli Pt. 1 For part 2 I'll try to show some stages of the fermentation in 12 hour increments. This picture was taken 12 hours after putting the makgeolli in the onggi. @ 12 hours. @ 24 hours. I took this picture after stirring the mixture. You can see tiny bubbles on top starting to form. @ 36 hours. The plastic wrap has condensation from the fermentation process. Gas is starting to escape from the mixture, and it bubbles up through the surface every few seconds. @ 36 hours. You can see the plastic wrap is pretty moist from condensation. Before removing the plastic wrap for the picture, the surface was raised from the gas trapped underneath. It's not sealed tightly, so gas can escape, but the surface of the plastic wrap is still a little raised. After I stirred this time the bubbles became bigger and were much more visible. I tasted the stirrer and it was pretty sweet. I'll try a spoonful at the 48 ho

Here is a step-by-step guide for making Buuiju Makgeolli (동동주) Buuiju makgeolli is commonly known as dong-dong ju. "Dong-dong" is onomatopoeia in Korean for floating. This type of makgeolli is often characterized by the floating bits of rice that are left in the finished drink.  Ingredients : 찹쌀 sticky rice 물 water 누룩 nuruk Starting makgeolli is a multi-step process. There isn't room for a "set it and forget it" mentality, so if that is how you usually cook make sure to keep track of the time throughout the process. A summary of the steps is as follows: First, prepare the sugok and rice as they need to soak and/or cool to room temperature. Second, cook and cool the rice. Third, mix sugok, rice, and water together. Last, place the mixture in a fermentation vessel. I will go over each step in more detail below.  First, measure the ingredients to fit your fermentation vessel. Traditionally, a brown clay pot is used, but you can also use glass o