부의주 막걸리 (동동주) | Buuiju Makgeolli Pt. 2
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 hour mark. We're planning to go to Seoul tomorrow afternoon, so if the makgeolli is finished early I'd like to bottle it before we leave.
edit:
Video from the 36 hour mark. If you look carefully, you can see the surface bubbling over slowly.
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 hour mark. We're planning to go to Seoul tomorrow afternoon, so if the makgeolli is finished early I'd like to bottle it before we leave.
edit:
Video from the 36 hour mark. If you look carefully, you can see the surface bubbling over slowly.
Comments
Post a Comment