Moon & Lion Brewing

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 ...

I'm starting my journey into infusing different ingredients during the brewing process. This move in inspired by a new book I picked up 술 만들기, and a recent delivery of ingredients from the in-laws. I'll post more info on those ingredients soon, but for today... Green Tea Makgeolli  녹차 막걸리 For this brew I used a starter instead of pitching yeast in with the rice and nuruk. The starter is called seokim (석임) and was introduced in a previous post here . I'll explain how to make seokim below using the ratio from the previous post.  The green tea used was a gift from my aunt, a delicious Jeju green tea blend. I've been enjoying the tea itself for some time now and thought it would be a good compliment to this recipe.  Here's what you'll need: For the seokim 석임 starter 250g rice flour 50g nuruk 2.5g wine yeast 25g wheat flour  300~400ml water (boiled) In a large bowl, mix the rice flour with the boiling water. Add a little bit of water a...

Coming soon to a hangari near you, green tea makgeolli!