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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...

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...

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...