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Dual Brew: Added Yeast | 100% Nuruk

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I haven't posted in a while, but a lot of good things have been happening. I've been doing a lot of travel for work, and talking to some wonderful people from the makgeolli brewing community in Korea. As part of those discussions the following two brews came about: An Iyangju using added yeast, and a Danyangju using nuruk only. Both brews used 100% sweet rice and a sweet rice starter. I'll explain each one below. The starter. The starter used is a bit of a trade secret (shhh), but I will tell you this. It uses rice flour, nuruk and water. That's it. Freshly made starter  Had I developed this starter on my own I'd share more specific details with you, but this was shared with me by a friend requesting confidentiality. The starter was made and let sit for 24-48 hours, depending on the progress. I added yeast to one starter and it took off and was about a day ahead of the nuruk only starter, which took about 72 hours. This was expected and be...
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Nuruk Comparison

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Currently brewing is a comparison between two brands of nuruk: a "market" nuruk purchased stateside and an artisan nuruk produced in Busan. Initial notes on the nuruk itself: To review, nuruk is the fermentation starter used for makgeolli and other kinds of traditional Korean beverages. It consists of fermented grains or rice and is home to a diverse set of micro-organisms. The "market" nuruk was purchased at H-Mart in the US under the brand Haeoreum. It has a pungent earthy aroma that is somewhat tangy on the nose. I would definitely describe the smell as moldy, but not foul or rank. It does not smell like decomposition. You may even describe the smell as reminiscent of a cellar or attic, but remember: no two smell alike. It definitely has an older scent than the Busan nuruk. The Busan nuruk was acquired from a friend, and I don't think it is available to purchase in the US. The aroma is a combination of earthy and woody, but neutral. There is n...
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Single-Feed Makgeolli Recipe

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Makgeolli has several types/classifications. The easiest way to explain it (IMO) is to classify them by the number of feeds. I previously wrote about  Samyangju  삼양주, which has three feeds, but there are also two-feed and single-feed varieties. This is a  basic recipe  taken from the makgeolli book I purchased a while back. Please visit the  previous makgeolli post  for a list of  tools  for making makgeolli. The Recipe: This recipe is for a small batch (1-2 liter yield) single-feed makgeolli. The recipe has 3 ingredients, each requiring some preparation, but it is a much shorter process than samyangju since it is single-feed. I consider this a simple recipe, but it is not the simplest. For example, there are recipes where the process can be further shortened by adding yeast. The addition of yeast decreases brewing time and forgoes the need to specially prepare the nuruk. On the other hand, this recipe is very simple in terms of ingr...
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