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

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Old 12-12-2011, 04:41 PM   #21
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Yes, the batch size is 1 gallon and calls for 1lb of nuruk.

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Old 12-12-2011, 05:37 PM   #22
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Quote:
Originally Posted by dr_al
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.
I used 1 part nuruk to 4 parts rice. Got full conversion. End result wasn't overly sour. Haven't made it yet with the proportions set out in this thread yet, but it's on the to-brew list.
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Old 12-12-2011, 06:38 PM   #23
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the recipe i think i will try first is
4lbs rice
4 tsp nuruk
1 gallon spring water
champagne yeast or something fairly neutral.

we all have to start somewhere.

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Old 12-12-2011, 07:52 PM   #24
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Quote:
Originally Posted by dr_al
the recipe i think i will try first is
4lbs rice
4 tsp nuruk
1 gallon spring water
champagne yeast or something fairly neutral.

we all have to start somewhere.
FWIW, That might not be enough nuruk to efficiently convert the rice starch to sugar, but looking forward to your results
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Old 12-14-2011, 07:51 PM   #25
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Quote:
Originally Posted by dr_al View Post
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.
1 lb is what I used.
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Old 12-20-2011, 09:31 PM   #26
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I just had some at my work holiday party, and I got one of the un opened bottles to take home. On the bottle it says it contains live yeast and lactobacillus. I'd imagen I can make a starter from the bottle? or just use a bottle as a yeast pitch.

I have a few Korean markets near by, I might ask around when I pick up the Nuruk and rice.

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Old 12-20-2011, 10:50 PM   #27
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Quote:
Originally Posted by Bsquared
I just had some at my work holiday party, and I got one of the un opened bottles to take home. On the bottle it says it contains live yeast and lactobacillus. I'd imagen I can make a starter from the bottle? or just use a bottle as a yeast pitch.

I have a few Korean markets near by, I might ask around when I pick up the Nuruk and rice.
Seems like a random thing to see at a work party

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Old 12-21-2011, 01:26 AM   #28
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Na, not where I work. we have a lot of post-doc's and scientists from Japan, Korea and China. The lady who brought it was from Korea. She said they used to drink a lot of it in Collage, and it gave them super hangovers, she also brought a plate of the fish pancakes and spicy dipping sauce they would eat while drinking it at cafes late at night.

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Old 12-21-2011, 01:54 AM   #29
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Lactobacillus is what ferments kimchi and gives it the sour flavor. I would think you would not want to add any of that into the makgeolli - it will probably accumulate some on its own.

I would pick up a packet of wine yeast (now that I'm reasonably certain the Nuruk doesn't contain any yeast). You'd want to go as long as possible before the lactobacillus overpowers the makgeolli with sourness.

I'm all for experimentation if you want to try just adding the sediment from the makgeolli you picked up. If you do that, please let us know how it turns out. I would expect just adding yeast to be better, though.

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Old 12-21-2011, 02:48 AM   #30
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This one is definitely tart, kinda like a over done Berlinerweisen, and high carbonation.

img_1219.jpg

img_1221.jpg

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