Recent content by michealpaige

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. I like to add more sugar a few days later. I also like to add almond extract - a lot of the...

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 don't have a scale, because I don't brew other things, so this is what I did. sterilized...