막걸리 "Makgeolli" - Page 3 - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > 막걸리 "Makgeolli"

Reply
 
Thread Tools
Old 12-12-2011, 05:41 PM   #21
nukinfuts29
 
nukinfuts29's Avatar
Recipes 
 
Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


Yes, the batch size is 1 gallon and calls for 1lb of nuruk.
__________________
My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
Reply With Quote
Old 12-12-2011, 06:37 PM   #22
geniz
Recipes 
 
Dec 2009
Georgia
Posts: 422
Liked 58 Times on 34 Posts


Quote:
Originally Posted by dr_al
question on the quantity of nuruk, you use the whole pound for a 1 gallon batch?

i just found a few other recipes they use a few teaspoons per gallon, to a few table spoons, i guess i will start small and work my way up.
I used 1 part nuruk to 4 parts rice. Got full conversion. End result wasn't overly sour. Haven't made it yet with the proportions set out in this thread yet, but it's on the to-brew list.
__________________
BOHA Brewing Consortium

If Necessity is the Mother of Invention, Laziness is Its Creepy Uncle

 
Reply With Quote
Old 12-12-2011, 07:38 PM   #23
dr_al
 
dr_al's Avatar
Recipes 
 
Jan 2011
Evart, MI
Posts: 226
Liked 10 Times on 9 Posts


the recipe i think i will try first is
4lbs rice
4 tsp nuruk
1 gallon spring water
champagne yeast or something fairly neutral.

we all have to start somewhere.

 
Reply With Quote
Old 12-12-2011, 08:52 PM   #24
geniz
Recipes 
 
Dec 2009
Georgia
Posts: 422
Liked 58 Times on 34 Posts


Quote:
Originally Posted by dr_al
the recipe i think i will try first is
4lbs rice
4 tsp nuruk
1 gallon spring water
champagne yeast or something fairly neutral.

we all have to start somewhere.
FWIW, That might not be enough nuruk to efficiently convert the rice starch to sugar, but looking forward to your results
__________________
BOHA Brewing Consortium

If Necessity is the Mother of Invention, Laziness is Its Creepy Uncle

 
Reply With Quote
Old 12-14-2011, 08:51 PM   #25
SteveHoward
Recipes 
 
Aug 2011
Busan (부산), Korea (대한민국)
Posts: 156
Liked 2 Times on 2 Posts


Quote:
Originally Posted by dr_al View Post
question on the quantity of nuruk, you use the whole pound for a 1 gallon batch?

i just found a few other recipes they use a few teaspoons per gallon, to a few table spoons, i guess i will start small and work my way up.
1 lb is what I used.

 
Reply With Quote
Old 12-20-2011, 10:31 PM   #26
Bsquared
HBT_LIFETIMESUPPORTER.png
 
Bsquared's Avatar
Recipes 
 
Oct 2006
San Diego
Posts: 1,850
Liked 66 Times on 59 Posts


I just had some at my work holiday party, and I got one of the un opened bottles to take home. On the bottle it says it contains live yeast and lactobacillus. I'd imagen I can make a starter from the bottle? or just use a bottle as a yeast pitch.

I have a few Korean markets near by, I might ask around when I pick up the Nuruk and rice.

 
Reply With Quote
Old 12-20-2011, 11:50 PM   #27
nukinfuts29
 
nukinfuts29's Avatar
Recipes 
 
Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


Quote:
Originally Posted by Bsquared
I just had some at my work holiday party, and I got one of the un opened bottles to take home. On the bottle it says it contains live yeast and lactobacillus. I'd imagen I can make a starter from the bottle? or just use a bottle as a yeast pitch.

I have a few Korean markets near by, I might ask around when I pick up the Nuruk and rice.
Seems like a random thing to see at a work party

Sent from my Galaxy S 4G using Home Brew Talk for Android
__________________
My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
Reply With Quote
Old 12-21-2011, 02:26 AM   #28
Bsquared
HBT_LIFETIMESUPPORTER.png
 
Bsquared's Avatar
Recipes 
 
Oct 2006
San Diego
Posts: 1,850
Liked 66 Times on 59 Posts


Na, not where I work. we have a lot of post-doc's and scientists from Japan, Korea and China. The lady who brought it was from Korea. She said they used to drink a lot of it in Collage, and it gave them super hangovers, she also brought a plate of the fish pancakes and spicy dipping sauce they would eat while drinking it at cafes late at night.

 
Reply With Quote
Old 12-21-2011, 02:54 AM   #29
SteveHoward
Recipes 
 
Aug 2011
Busan (부산), Korea (대한민국)
Posts: 156
Liked 2 Times on 2 Posts


Lactobacillus is what ferments kimchi and gives it the sour flavor. I would think you would not want to add any of that into the makgeolli - it will probably accumulate some on its own.

I would pick up a packet of wine yeast (now that I'm reasonably certain the Nuruk doesn't contain any yeast). You'd want to go as long as possible before the lactobacillus overpowers the makgeolli with sourness.

I'm all for experimentation if you want to try just adding the sediment from the makgeolli you picked up. If you do that, please let us know how it turns out. I would expect just adding yeast to be better, though.

 
Reply With Quote
Old 12-21-2011, 03:48 AM   #30
Bsquared
HBT_LIFETIMESUPPORTER.png
 
Bsquared's Avatar
Recipes 
 
Oct 2006
San Diego
Posts: 1,850
Liked 66 Times on 59 Posts


This one is definitely tart, kinda like a over done Berlinerweisen, and high carbonation.

Click image for larger version

Name:	IMG_1219.jpg
Views:	152
Size:	57.9 KB
ID:	41202

Click image for larger version

Name:	IMG_1221.jpg
Views:	146
Size:	37.3 KB
ID:	41203

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
막걸리 흰 불꽃 (White Fire Makgeolli) mnlaxer Winemaking Forum 17 01-23-2013 02:48 AM
Taking my winemaking skills from "cook" to "chef" levels. JasontheBeaver Winemaking Forum 5 07-28-2011 07:49 PM
Sake "rice wine" question - short term storage of Kome Koji rocky6501 Winemaking Forum 7 03-03-2011 11:00 PM
franzia style "box wine" bags for home made? badmajon Winemaking Forum 1 04-28-2010 02:21 PM
"Winecooler Wine Kits": Orchard Breezin' versus Island Mist SueMac Winemaking Forum 1 01-12-2009 01:41 PM


Forum Jump