funnily enough, Gooey is exactly 2kg at the time of filming 😂

I made it in Korea and wanted to take it back with me to Europe. And it leaked all in my suitcase. I put in a bag and closed the lid but apparently I didn’t do it right 😅 but I have enough nuruk to make it again.

What's the ideal temperature for fermenting?

@@alvint7865-72 F/ 18-22 C

I make it every winter and have some so for years. I'm a big fan. I personally enjoy it's flavor more in a winter brew, because less of the potential sour flavor usually comes through. It's just very sweet and rich tasting. It does take a little longer in cold weather, though. Warm weather and even summer brews can still be delicious, it's just that occasionally you can get a slight sour apple flavor that comes through. It's not bad tasting on its own or anything, and it's certainly not a sign of anything unhealthy or the like. It's just not a taste profile I appreciate as much as those cleaner cold weather brews. Also, you can speed up the conversion of sugars into alcohol by adding the tiniest bit of supplemental yeast when you add the nuruk. It could be bread yeast if you have it on hand (Maangchi swears by bread yeast), to any beer or cider specific yeast you might have on hand. It doesn't really need it, but it does guarantee a less sweet and more alcoholic final product than what he ended up with here. It certainly doesn't need to be that way, however, as plenty of people obviously enjoy that residual sweetness that adds its own complexity to the flavor.

Thank you this resource along with the video is fantastic

Thank you for this document: takjoo.files.wordpress.com/2015/03/a-primer-on-brewing-makgeolli.pdf

Nuruk and koji both contain the exact same kind of amalayse enzymes (what converts starches to sugar), so you could always use koji instead. It would just be a two step fermentation process (converting the starches to sugars, then the sugars to alcohol with yeast) instead of the parallel fermentation (both steps happening at the same time) that nuruk allows for. It would just be a more traditional sake at that point, rather than the rustic farmer's wine that makgeolli traditionally is. But at it's core, they're basically the same thing.

Also, you might want to look at Chinese style rice wine yeast balls. It works exactly the same as nuruk (parallel fermentation, single vessel, etc), only they use dried, powdered rice balls to store all the goodies in instead of wheat like nuruk proper. They're also common in Tibet, Laos, Cambodia, and anywhere else rice is a primary crop, so they shouldn't be too hard to find. They're just shaped like dried rice balls, and you usually use one ball per 500g of rice. Can you tell I have a bit of experience making rice wines? I didn't realize just how much until I started writing this all out.

No you can't because nuruk contain two things, brewer's yeast and enzyme called amylase. amylase break down starch into glucose, that all amylase is going to do. then next come the work of the yeast, they break down starch themselves, and then they eat glucose (utilise) to obtain energy, alcohol is by product. so you see that no yeast no alcohol. so why the amylase is so important? speed up the process? ( breaking down starch) but yeast can do that without amylase. how a bout the taste of wheat? so back to your question. once the enzyme been used, it is gone, the yeast however can stay in the filtered out discard. so try the discard to see how it turns out.

to answer your questions: 1. most commonly, makgeolli is eaten on rainy days in korea with jeon, or korean pancakes. But to be honest, you can have makgeolli with anything, there are no strict rules on it :D 2. I've tried makku, and was not a fan of it at all, in fact I'm not a fan of any flavoured mass produced makgeolli ever since I discovered the world of craft and traditional makgeolli. It really is something else If you're in korea or are visiting, I highly recommend checking out some restaurants that serve specialty makgeolli and other traditional alcohols. (and they usually have amazing food to go with it as well!)

@@JohnnyKyunghwoThanks a lot for the recipe! ❤🍻 I'm making my very first batch, and it is into day 3 now, separation happened, overall it looks normal, but there are 2 things that bother me: 1. Aroma wise it has nuruk (kinda moldy?) flavor, rather than rice flavor, is that normal? 2. Color wise it is way too dark, I wonder if it is because I ground nuruk to almost powder like consistency, while I see in videos it is crumbles-like consistency, could that be a problem? Thank you

I think it can be reduced or increased as you want. He follows a ratio of 1 rice to 1 water to 0.1 nuruk and that’s what he’s recommending here

well then it's not makgeolli is it... nuruk's been used for thousands of years

@@thedisneyfan0918 not yet it isn't, but I did manage to make unfiltered sake. For the next test batch I'm using a yeast that produces lactic acid.

@@thedisneyfan0918 nuruk had been used for 1000s of year, you're very correct! It's really interesting and I plan to buy some proper nuruk soon, when I go to korea. But that won't stop me from attempting to make my own with specific strains of yeast/fungi, it's fun and I enjoy the process of learning.

Unlikely. Homebrewer here: fermentation is typically 7-10 days, regardless of container size.

Homebrewer here: that looks like a wide-mouth glass cannister, so the portability is part of its benefits for "small" batch ferments like this. You could likely use a 5/6 gal 19/23 L bucket fermenter, but you'd definitely want an airlock mechanism. Hope that helped!

You would most likely have to look up you're state cottage food/beverage laws (local or just overall the state you live in). Typically it's not encouraged without a certified liscense with submission of the recipe and process you're doing. But- it is possible as long as you font exceed the limits given as per cottage food law.

Fermentation starter