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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > The Great Makgeolli Experiment
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Old 12-01-2011, 03:19 AM   #11
SteveHoward
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I'm watching with some interest to see how it's working for you. I'm drinking some of my own makgeolli tonight.

Sour like what stage of kimchi? Week old? month old? I'm thinking the level of tartness I have is about what I'd expect in kimchi that's just about a week old. It's difficult to guage, though because they taste so different to me.

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Old 12-01-2011, 09:46 AM   #12
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Quote:
Originally Posted by SteveHoward View Post
I'm watching with some interest to see how it's working for you. I'm drinking some of my own makgeolli tonight.

Sour like what stage of kimchi? Week old? month old? I'm thinking the level of tartness I have is about what I'd expect in kimchi that's just about a week old. It's difficult to guage, though because they taste so different to me.

What I was trying to describe is that soury almost effervescent "tang" that kimchee has when it starts to ferment. I really don't know how to describe it other than that.
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Old 12-02-2011, 01:54 PM   #13
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Day 5:

Most of the rice is now at the bottom of the jar. Bubbling has decreased to one bubble every several second. I think it time to bottle.

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Old 12-02-2011, 01:57 PM   #14
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OK, now we are at step 6.

I poured the makgeolli into a clean paint strainer bag in a bowl:


I squeezed the bag until all the liquid was removed:


This is what I got:

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Old 12-02-2011, 02:08 PM   #15
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The total volume of the makgeolli was 2.6L
I tasted it.
It was great!
I was expecting it to be really sour, but it wasn't. Just a hint of sourness, but very refreshing.

I diluted it as per SteveHoward. Approximately 3 parts makgeolli to 2 parts water.
That was 2.6 L makgeolli to 1.7 L water. (close enough). Thats a total of 4.3 L

Into 2L plastic bottles and into the fridge.

I really like the taste of the makgeolli as is, but I plan on sweetening half the batch. Im gonna do some taste tests and I'll post the results this weekend.

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Old 12-03-2011, 12:26 PM   #16
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Step 7.
Backsweetening

I looked around at other sites and other recipes and decided to back sweeten with sugar instead of aspartame.

1tbsp sugar / liter sweetened best to my taste.

Adding sugar will restart fermentation. Even in the refrigerator, pressure will build up in the soda bottles. I will just vent the CO2 daily. I do not see renewed fermentation in the unsweetened makgeolli

All in all I think that the makgeolli I made turned out excellent. Makgeolli is an acquired taste, but if you like commercial makgeolli, you shouldn't be disappointed with this recipe.

Next time, I probably won't dilute the makgeolli as much, I think it turned out a little thin. I might just up the amount of water in the primary to 2.5L (N:R:W = 1:4:10) and not dilute after fermentation. I might also try bread yeast vs wine yeast to see if I can get some more residual sweetness.

If you decide to try this recipe, please post your results and thoughts for improvement.

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Old 01-03-2012, 06:31 PM   #17
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Round 2.
Decided to tweak the amount of Nuruk a bit. Maybe temper the bitterness a bit further.

Used:
200g Nuruk
1kg glutenous rice
2L water

Everything else the same

Ratios:

N:R:W = 1:5:10

Will report back when its done.

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Old 01-07-2012, 10:50 AM   #18
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Round 2, day 5.

Most of the rice had settled and fermentation was slowing, so I decided to call it done.
I strained and bottled the Makgeolli

Wow.

This stuff is great.

It is not sour. Since I didn't let it ferment dry, it has a residual sweetness from the glutenous rice and a tang from the lacto that is just amazing.

I think that 1:5:10 is the magic formula.

Hope I don't develop bottle bombs in the fridge.

I haven't decided about diluting and sweetening yet. This stuff is pretty potent full strength. I like it, but it may be too strong compared to the commercial versions.
I'll probably play around with the dilutions and sweetening and post when Ive figured it out.

Again, this stuff isn't for everyone but if you have a taste for Makgeolli, this recipe shouldn't disappoint.

Im hoping that someone else will make this according to this recipe and report their thoughts/critiques

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Old 01-07-2012, 06:34 PM   #19
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Awesome. I'm looking for the correct rice now and I will attempt to repeat your process using the reduced nuruk version.

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Old 01-07-2012, 07:04 PM   #20
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Quote:
Originally Posted by dr_al
Awesome. I'm looking for the correct rice now and I will attempt to repeat your process using the reduced nuruk version.
Excellent. I look forward to your results
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