Recipe Type: All Grain
Yeast: Wine Yeast
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 3
Original Gravity: Unable to Test
Final Gravity: Unable to Test
IBU: N/A
Boiling Time (Minutes): None
Color: Milky White
Primary Fermentation (# of Days & Temp): 3 Weeks
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Sweet and refreshing. Cereal-like Aftertaste.

THIS STUFF TASTES REALLY SOUR...DO NOT MAKE THIS RECIPE. PLEASE DELETE ME MODERATOR!!!

Gravity Cannot be Easily Measured as the Mash is Full of Rice and a Hydrometer Test is Nearly Impossible

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 (Can be purchased at many Asian Pacific Food Markets or Specialty Korean Markets

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)

Cheers!