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Join Date:

02-14-2013

Last Activity:

07-31-2013 8:21 PM

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  • Posted in thread: The Great Makgeolli Experiment on 06-20-2013 at 02:15 PM
    The sugar that you add continues to ferment, so the makgeoli will get sour over a few days, and
    the bottles will build up pressure. I think commercial breweries use aspartame to work around
    this issue...

  • Posted in thread: The Great Makgeolli Experiment on 02-14-2013 at 10:26 PM
    It's true! You don't need a lot of nuruk. I just completed my third attempt at makgeolli and
    finally, success! Good thing, because I think I would have lost all hope if I'd made another
    ****ty batch.I...

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