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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > 막걸리 흰 불꽃 (White Fire Makgeolli)

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Old 02-13-2011, 11:13 PM   #1
mnlaxer
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Default 막걸리 흰 불꽃 (White Fire Makgeolli)

막걸리 흰 불꽃 (White Fire Makgeolli)

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Recipe Type: All Grain
Yeast: Wine Yeast
Yeast Starter: N/A
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 3
Original Gravity: ?
Final Gravity: ?
IBU: N/A
Boiling Time (Minutes): N/A
Color: Milky White
Primary Fermentation (# of Days & Temp): 3 Weeks @ 72 deg F
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: N/A



(Serve in Copper or Wood Bowl Only)

ABV: 12-20% ABV (dependent on whether additional water is added after straining)

Grains: 16 Cups Hangawee Rice (Uncooked)

Other Fermentables: 3 Cups Cane Sugar

Enzyme: 32 oz Nuruk

Other Items: 1 tsp Yeast Nutrient, 2 tbsp Acid Blend

Yeast: Wine Yeast (I forgot which one I used)

Instructions:

-Add 24 Cups of Cold Water to the Cooked Rice in Fermenter

-Combine 8 cups of Hot Water (140 deg F) to the Nuruk and Mix Well

-Combine Nuruk Mash and Rice Mash Together

-Add Sugar, Yeast Nutrient, and Acid Blend to Mash

-Pitch Yeast at 90 Degrees F

-Ferment at 70-75 Degrees F

-Stir Mash Every 12 Hours for First 5 Days


After 2-3 weeks:

-Strain Liquid Through Collander

-Add 16 Cups of Water to Mash and Re-strain

-Add 2 Cups of Sugar to Makgeolli and Bottle (do not prime)

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Last edited by mnlaxer; 02-13-2011 at 11:20 PM.
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Old 02-14-2011, 12:02 AM   #2
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Welcome to HBT. :)

Looks like this is a sort of pseudo-sake?

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Old 02-14-2011, 12:06 AM   #3
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I love sake so if this is either a take on or a derivative of that then I'm sold.

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Old 02-14-2011, 12:36 AM   #4
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Thank you for the recipe. I've been looking for a recipe for this for a while. Is there a source for nuruk in the US?

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Old 02-14-2011, 01:02 AM   #5
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Sounds really good, but where do I get nuruk?

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Old 02-14-2011, 02:55 AM   #6
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sound like making "TUAK" in malaysia [sarawak]. just that we using ragi as wine yeast. it also milky color

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Old 02-14-2011, 12:35 PM   #7
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Nuruk...pronounced noo-roo according to the people at the Korean Marketplace, can be found at most Asian Pacific Foods stores or specific Korean Marketplaces. If you are near the Colorado Springs area, I can shoot you the place where I got mine.

Honestly, I went to the major Asian Pacific Foods Market and they told me that they didn't sell it anymore, but they quickly gave me directions to where I could find some.

One more thing, I know this is less of a wine than a beer, simply due to the way that it is fermented, but I didn't really see anywhere else this could go for recipes, unless one of you has a better location for it.

Thanks for looking!

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Old 02-14-2011, 12:38 PM   #8
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And yes, this is pretty much the Korean Equivalent to Sake. In fact Makgeolli is juts the un-distilled variant of Soju.

The finished product will be milky white in color, but it can be decanted to clear it a bit after the milky sediment settles.

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Old 02-14-2011, 12:59 PM   #9
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Does anyone know why my post was moved from the recipe database to this wine making forum? I have no clue.

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Old 09-23-2011, 04:33 PM   #10
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Ah. I wondered if anyone had posted a makgeolli.

My wife is Korean, and after 26 years of marriage, I just found out this week that she knows how to make makgeolli. That came after I was fussing that my projects were taking so long and I wanted something to drink now. so this weekend, we are planning makgeolli - she will be making and I will be taking notes. However; she says that hers is ready to drink in about 7 days.

For those who may be interested in some of the history (first, don't call it sake, and especially not pseudo-sake ... bit of a cultural rub there.):

When I lived in Korea in the 1980's, makgeolli was really considered a blue collar drink. As a matter of fact, another name for it is 농주 with is pronounced "nong-ju" ("o" and "u" are both long) with means "farmer liquor." At construction sites, road repair sites, or pretty much anywhere people worked manually, at lunch, you would see people pull out plastic bottles about half full of makgeolli (pronounced mahk-guhl-lee) to drink with their lunch. After that, they would often stretch out on the ground for a short nap (often under a sign warning of men at work ) and then bust their butts all afternoon.

When my eldest daughter went back to Korea to go to college (2005) she said that makgeolli had become much more accepted in more social circles as well, and is now often considered like a "health food." She described several drinks made with it being mixed with things such as yogurt (a little different from the yogurt you normally buy at supermarkets in the US), or other fruit juices. Take the "health food" for what it's worth.

The lady of our house's recipe is a little different from yours, and involves traditional insistences such as "It must be made in a crock." I suspect that's all okay ... I'm ready to take notes on how hers goes and report that back.

Makgeolli is also known in English as thick rice wine, Korean rice wine, or sometimes "drunken rice." I'm sure there are a few others, but those are the names I've heard.

Thanks for posting this.

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