Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > 막걸리 "Makgeolli"

Reply
 
LinkBack Thread Tools
Old 11-11-2011, 04:19 PM   #11
SteveHoward
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Issaquah, WA
Posts: 149
Default

Quote:
Originally Posted by LoneTreeFarms View Post
count me interested, what does this taste like?
That may be one of the hardest questions I've ever been asked .

The way it turned out in my batch above, it is a little bit tangy with a hint of sweetness to it. But it's not really like anything else I know to compare it with. Because you stir the sediment up, it is thicker than most drinks you probably drink, but it's not too thick. It's an acquired taste, but I think it is quite flavorful and goes well with spicy food.

I wish I could describe it better.
__________________
SteveHoward is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2011, 05:39 AM   #12
TomSD
Da Geek
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
TomSD's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Lemon Grove, CA, CA
Posts: 1,449
Liked 31 Times on 22 Posts
Likes Given: 15

Default

Quote:
Originally Posted by SteveHoward View Post
but I think it is quite flavorful and goes well with spicy food.
From reading the process and results I was thinking the same thing. I'm going to give some a shot just for those spicy dishes I love so much. If nothing else it'll be a fun experiment.
__________________

Johnson Controller rewire
| Keezer (FCM7SUWW) build | Love Controller box build | Soda Syrups/Concentrates

God is an imaginary friend for grownups., Walter Crewes (Morgan Freeman), The Big Bounce

Don't be afraid to ask dumb questions they're easier to handle than dumb mistakes!
TomSD is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2011, 07:47 PM   #13
geniz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Georgia
Posts: 412
Liked 39 Times on 27 Posts
Likes Given: 4

Default

I am about to try this for the first time and have a question.
Other sites Ive seen recommend 1 part Nuruk to 4 parts rice to 10 parts water.
In your recipe, do you use a whole pound of nuruk to 2.5 cups of rice?

__________________
BOHA Brewing Consortium

If Necessity is the Mother of Invention, Laziness is Its Creepy Uncle
geniz is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2011, 07:49 PM   #14
geniz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Georgia
Posts: 412
Liked 39 Times on 27 Posts
Likes Given: 4

Default

Also, do you steam your rice, or cook it in a rice maker?

__________________
BOHA Brewing Consortium

If Necessity is the Mother of Invention, Laziness is Its Creepy Uncle
geniz is offline
 
Reply With Quote Quick reply to this message
Old 11-19-2011, 08:14 PM   #15
nukinfuts29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Pike County, MO
Posts: 1,657
Liked 28 Times on 27 Posts
Likes Given: 7

Default

Quote:
Originally Posted by dr_al View Post
Awesome, I have been waiting for your results, I just need to find some nuruk which will be the hard part since i live in the middle of no where.

any idea on the final %
Evart, yep that's the definition of the middle of nowhere. Been a long time since I was there.
__________________

My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.
nukinfuts29 is offline
 
Reply With Quote Quick reply to this message
Old 11-21-2011, 02:32 AM   #16
jimmystewart
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: planet earth
Posts: 85
Liked 1 Times on 1 Posts

Default

Thanks for posting this, I find it very interesting. I have an unhealthy obsession with anything Asian, I love rice and sake, and this looks like something that could probably be made gluten free.

I hope I can find time to give it a try sometime soon.

Does anyone know if this is something available commercially, so I could have something to compare my results to?

__________________
jimmystewart is offline
 
Reply With Quote Quick reply to this message
Old 11-21-2011, 02:40 AM   #17
SteveHoward
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Issaquah, WA
Posts: 149
Default

Quote:
Originally Posted by jimmystewart View Post
Thanks for posting this, I find it very interesting. I have an unhealthy obsession with anything Asian, I love rice and sake, and this looks like something that could probably be made gluten free.

I hope I can find time to give it a try sometime soon.

Does anyone know if this is something available commercially, so I could have something to compare my results to?
At Korean markets, you can almost always find Makgeolli, but it doesn't taste quite the same as what I used to get in Korea. In fact, the ones I've tried don't have the tang and are sweetened. I've only tried a couple of the commercially available ones, though.

One other thing about finding it ... I'm trying to remember if I've ever seen the name written in English on one of the bottles. I don't seem to remember seeing it written in English, but these days, I don't always notice things like that when in the Korean markets.

I saw a very interesting variation this last week when the Lady and I went shopping. It was a black raspberry makgeolli. I don't know if it just had juice added in after fermentation, or if it had fermented the raspberry juice with it.
__________________
SteveHoward is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2011, 05:36 PM   #18
dr_al
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Evart, MI
Posts: 226
Liked 10 Times on 9 Posts
Likes Given: 4

Default

well i have been looking for nuruk without much success, i switched to online and had a little better luck, but if your having issues like i did finding that missing ingredient i finally stumbled across a place that sells and ships it.

Hmart.com: Haioreum Powdered Enzyme Amylase 1lb/16oz

so now that my friend will be here in about 3 weeks from korea i will have a batch going as soon as the last part arrives in the mail.

i have been slacking or i could have already had 1 test batch done...

__________________
dr_al is offline
TheDemonSlick Likes This 
Reply With Quote Quick reply to this message
Old 12-05-2011, 05:41 PM   #19
geniz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Georgia
Posts: 412
Liked 39 Times on 27 Posts
Likes Given: 4

Default

Quote:
Originally Posted by dr_al
well i have been looking for nuruk without much success, i switched to online and had a little better luck, but if your having issues like i did finding that missing ingredient i finally stumbled across a place that sells and ships it.

Hmart.com: Haioreum Powdered Enzyme Amylase 1lb/16oz

so now that my friend will be here in about 3 weeks from korea i will have a batch going as soon as the last part arrives in the mail.

i have been slacking or i could have already had 1 test batch done...
Got mine from local H-mart. Package was a little different but it worked well
__________________
BOHA Brewing Consortium

If Necessity is the Mother of Invention, Laziness is Its Creepy Uncle
geniz is offline
 
Reply With Quote Quick reply to this message
Old 12-12-2011, 04:34 PM   #20
dr_al
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Evart, MI
Posts: 226
Liked 10 Times on 9 Posts
Likes Given: 4

Default

question on the quantity of nuruk, you use the whole pound for a 1 gallon batch?

i just found a few other recipes they use a few teaspoons per gallon, to a few table spoons, i guess i will start small and work my way up.

__________________
dr_al is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
막걸리 흰 불꽃 (White Fire Makgeolli) mnlaxer Wine Making Forum 17 01-23-2013 01:48 AM
Taking my winemaking skills from "cook" to "chef" levels. JasontheBeaver Wine Making Forum 5 07-28-2011 07:49 PM
Sake "rice wine" question - short term storage of Kome Koji rocky6501 Wine Making Forum 7 03-03-2011 10:00 PM
franzia style "box wine" bags for home made? badmajon Wine Making Forum 1 04-28-2010 02:21 PM
"Winecooler Wine Kits": Orchard Breezin' versus Island Mist SueMac Wine Making Forum 1 01-12-2009 12:41 PM