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Search: Posts Made By: michealpaige
Forum: Wine Making Forum 06-20-2013, 02:15 PM
Replies: 37
Views: 22,070
Posted By michealpaige
The sugar that you add continues to ferment, so...

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...
Forum: Wine Making Forum 02-14-2013, 10:26 PM
Replies: 37
Views: 22,070
Posted By michealpaige
It's true! You don't need a lot of nuruk. I just...

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....
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