Brewing with "만들고, 마시고, 즐기고, 막걸리" Ratio
I started a batch of makgeolli last week with the following ratio:
The ratio was taken from the book I'm currently studying, 만들고, 마시고, 즐기고, 막걸리.
This will be the first brew with yeast since I stopped using during my year in Korea, and the first brew since returning to the USA.
The rice and nuruk are soaking.
The soak is finished, and the rice is in the pressure cooker.
The rice made it out of the pressure cooker, but the indicator never rose, which led to a burnt layer of rice at the bottom of the pot. The whole kitchen smells like nurungji 누룽지 (burnt/crisp rice)now. Maybe it'll turn out to be a nurungji makgeolli.
The soaked nuruk (sugok) is mixed with the yeast, which is then mixed with the cooled rice and water and placed inside the jar for fermentation. The yeast used was Red Star baking yeast.
Day 1 of fermentation. The rice "cake" has formed at the top of the liquid, and the temperature appears to be around 24 C (75 F). Conditions are looking good.
Day 2 of fermentation. The rice cake has decreased in size a little bit, but it is still taking up about half of jar's volume. The temperature dropped a few degrees; however, it is still within the acceptable range.
Day 3 of fermentation. The temperature appears to be holding steady around 21 C (70 F). The rice cake is half the size of the previous day.
Day 4 of fermentation. My wife made ginger extract today and saved some of the ginger powder, which I used in this batch of makgeolli. The powder was put in the mason jar and the jar was filled with some of the brew.
Day 5 of fermentation. At this point, the rice cake has nearly disappeared. All that is left is a thin layer, barely a few grains of rice thick. In another day or two it should be ready to bottle.
Day 6 of fermentation. Only a few pieces of rice remain floating at the top of the brew. There is also a noticeable scent of alcohol and burnt rice, and a hint of ginger coming from the smaller jar. It's time to bottle!
With bottling complete, the 만들고, 마시고, 즐기고, 막걸리 ratio yielded over 2 liters of undiluted makgeolli. Each jar is 700 ml (24 oz) at the top line, and two of the jars are filled above the 700 ml mark. The jar on the far right contains some ginger extract, while the others are unmodified. You can see which container was bottled first by the amount of settling that has already occurred.
The rice and nuruk are soaking.
The soak is finished, and the rice is in the pressure cooker.
The rice made it out of the pressure cooker, but the indicator never rose, which led to a burnt layer of rice at the bottom of the pot. The whole kitchen smells like nurungji 누룽지 (burnt/crisp rice)now. Maybe it'll turn out to be a nurungji makgeolli.
The soaked nuruk (sugok) is mixed with the yeast, which is then mixed with the cooled rice and water and placed inside the jar for fermentation. The yeast used was Red Star baking yeast.
Day 1 of fermentation. The rice "cake" has formed at the top of the liquid, and the temperature appears to be around 24 C (75 F). Conditions are looking good.
Day 2 of fermentation. The rice cake has decreased in size a little bit, but it is still taking up about half of jar's volume. The temperature dropped a few degrees; however, it is still within the acceptable range.
Day 3 of fermentation. The temperature appears to be holding steady around 21 C (70 F). The rice cake is half the size of the previous day.
Day 4 of fermentation. My wife made ginger extract today and saved some of the ginger powder, which I used in this batch of makgeolli. The powder was put in the mason jar and the jar was filled with some of the brew.
Day 5 of fermentation. At this point, the rice cake has nearly disappeared. All that is left is a thin layer, barely a few grains of rice thick. In another day or two it should be ready to bottle.
Day 6 of fermentation. Only a few pieces of rice remain floating at the top of the brew. There is also a noticeable scent of alcohol and burnt rice, and a hint of ginger coming from the smaller jar. It's time to bottle!
With bottling complete, the 만들고, 마시고, 즐기고, 막걸리 ratio yielded over 2 liters of undiluted makgeolli. Each jar is 700 ml (24 oz) at the top line, and two of the jars are filled above the 700 ml mark. The jar on the far right contains some ginger extract, while the others are unmodified. You can see which container was bottled first by the amount of settling that has already occurred.
This batch has a very distinct smoky taste coming from the burnt rice that was thrown into the mix. It is not sweet, nor sour, but quite smooth and silky. I haven't measured the alcohol content, but it seems to be on-par with wine in the undiluted state. Cheers!
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