Moon & Lion Brewing

 My in-laws were visiting from Korea this month, and I decided to make some fresh makgeolli for them to enjoy. I also wanted to test my makgeolli on the taste buds of Koreans who are more familiar with the run-of-the mill makgeolli. Unfortunately, I was away on business most of the week, so I only have a few pictures this time. My lovely helper was at home keeping an eye on the brew while I was gone. This brew was made with the same ratio as my last post, but with different yeast. The plan was to pick up wine yeast after work, but the brew store is closed on Mondays, a fact that I didn't learn until I walked up to their door. I was in a hurry to brew and pack my things for the business trip, so I had to settle for baker's yeast, which was the only thing available at home. I also used a different nuruk this time. I used about all of the Choripdongi 초립동이 nuruk, so it was time to open the Haeoreum 해오름 and try it out. The first thing I noticed was the ...

On Sunday I started a fresh brew in the new hangari. What's a hangari? You can find out the basics in my last post here . Ingredients I am continuing to use the following ratio, which was taken from the book Making, Drinking, and Enjoying Makgeolli.  If you are interested in the brand of rice, type of water, nuruk, etc. please leave a comment below and I'll be happy to provide more details. For sweetening, honey and brown rice syrup are used. Process The brew started by preparing the rice. The rice was washed by running water over the rice while swooshing it around in a metal colander. A pot was placed under the rice to  periodically check the color of the water running through the rice. When the water was mostly clear the rice was moved to a clean pot, which was filled with enough water to cover the rice. The uncooked rice soaked overnight. In the morning the rice was drained and steamed in a deep pot with a steamer basket. I have a cheesecloth that I use for...