Hibiscus Makgeolli
Hibiscus Makgeolli Results We started this brew on January 21st and bottled on February 13th. Below is a progression of the fermentation, followed by bottling and tasting notes. For details on the process, see our previous post Brew Preview: Hibiscus Makgeolli . Primary fermentation begins on 1/21. Room temperature is low, around 65 F. Our first photo is 9 days later on 1/30. Small voids are visible on the surface where CO2 bubbles floated to the top and popped. Notice the rice grains are still largely intact. The next snapshot is on 2/3. The rice grains are looking more soggy, but bubbles are still popping to the surface regularly. The whole brew looks thick due to the low water content of the brew. There isn't much difference on 2/7, but the edges of the rice grains are starting to blur. Our final snapshot before bottling on 2/13. There is a slight glimmer to the top layer from the alcohol floating to the top of the brew. Bubbling has come to a