Recent content by lanky1706

Ok so I'm still new to well... everything related to home brewing and ive made some mead's, and a few beers with liquid extracts and yes it is very simple but that doesn't mean i understand it all. Any way that's a little insight on me, so now i want to try to make some makgeolli. I'm having...

just thinking out loud, can wheat germ or wheat flour be used as a additive or a substitute to improve or make a wheat bear

ok so i did a little more digging meaning i use random words with Makgeolli in the Google search bar lol, and it looks like it is malted wheat, or millet still don't understand it, mainly coz i dont think it will break down the rice grain. any thoughts

yah i saw that site (http://www.autho-rity.info/2010/11/13/jiu-bing-yeast-ball-rice-wine-starter/) but i didnt see and place to click to buy it

w8 so how do i culture yeast from a bottle of pre-made sweet rice wine

I'm sorry if this topic is in the wrong place wasn't sure exactly where to post this

ok so im trying to make Korean sweet rice wine and no I don't mean Sake so don't say koji mold, I tried it it doesn't work for Korean sweet rice wine. this calls for Nuruk or a solid ball of yeast that resembles a jawbreaker candy also know as jio-bing i think that's how it is spelled, milled...

thank for the info it is a big help couple of questions tho: also with the yeast does it really matter kind i use, or or is the a link to a site or something that says what yeast should be used with what kind of mead (all kinds) ie metheglin, melomel, Oxymel and so on. damn i forgot...

so this will be my 1st batch and i just wanna make sure i understand this and get it right. so im gonna try making a blackberry mead, pour 5 gallons of distilled into fermenter pour 12lbs honey in, ill more then likely use wildflower stir till all is dissolved add 8lbs of blackberrys...

me