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Hi everyone, I am making makgeolli for the first time. I steamed 1.25 cups of rice, let it dry, added 2 cups of water, a 1/4 teaspoon of yeast and about 1/3 cup of nuruk. Right now, I am about 52 hours in. I am fermenting at room temperature- around 20 degrees C. A lot of the rice has...

Will try that. But I also ended up pasteurizing my last batch and adding some syrup. With some time and some sugar, I'd say it tastes pretty good now and doesn't really burn anymore. I can taste the fruitiness and rice again and it is definitely higher in alcohol than my previous batches...

That makes sense! It does remind me a bit of rum... I usually add sugar, but it's totally possible that I added a tad too much :( In previous batches it is still super sweet and low alcohol by day 20. I know because I don't drink much and don't have a lot of tolerance, but I can drink quite a...

Just tried some of wine that has been fermenting for ~10 days. I tried it on day 5 and it was sweet and had slight alcohol, but now it is *not sweet* at all and quite strong, but the rice looks too solid for it to be done. It's not sour either, just tastes mostly like alcohol, with some rice...

Agreed :) After all, it appears that adding yeast certainly does have benefits. I'm a little nervous about using my baker's yeast because I never have good luck with it, but maybe once I get my hands on some wine yeast... I know! I am still reading through all the posts and not tired yet...

I know that yeast is added when making sake (My knowledge of the entire process of sake making is limited though) and often the rice wine we are making in this thread as well. However, from what I am reading, the Rhizopus oryzae and Aspergillus oryzae can metabolize alcohol into sugar too...

I just made a new batch on Wednesday. I was worried a little as I didn't hear much bubbling going on like I did ring my earlier batches, perhaps it is the cooler tenperatures but I took a quick peak inside and it is fermenting away! Still amazes me how there are so many living things in there. I...

Perhaps you are using a different ARL? Does it look like the package in Sarthak's picture? Containing Rhizopus oryzae ? I've used that one and my family has been using it for years. I believe it is marketed to make fermented jiuniang, which is what my family uses it for- that could be considered...

That smell that I thought was ethyl acetate disappeared after a week in the fridge. Hmm, wondering what it might have been, or what happened. Also started a new batch. Used less water this time to cook and got a much stickier mass of rice. Temperatures have also cooled down in the past week...

New problem. So I left it in the fridge for a bit and I swear it tastes like ethyl acetate. I can't really smell nail polish, but it has that banana-ey flavour. This worries me, what should I do now? It was tasting pretty good around day 14 ish :( Edit: Compared it to a bottle of ethyl acetate...

I'd like it around for a couple of weeks at least. It's sweet enough, I just have a sweet tooth. But I was also hoping for more flavour. Right now I can taste sweet, alcohol, and some rice but it's not as fruity as it was before which is the main thing. Not sure if sugar would help in that case...

Tasted it again, day 17. It's not as sweet and fruity as it was a few days ago, so I put it in the fridge. It tastes better now (maybe because it is cold) but still not as good as it was... I liked it sweet and fruity, now it tastes a little more bland... should I pasteurize it or let it go...

Ah I see, I just looked up how those worked. I am new to winemaking, and not too familiar with how ABV is usually measured at all :) Maybe I will try titrating the final product... if I ever find myself with nothing better to do and need to kill some time, and if the curiosity really kills...

Been lurking for awhile and finally decided to post. My grandma has been making fermented rice for a long time, so I just took her recipe, but let it ferment longer (she usually just waits a week, we normally eat it rice and all as a dessert). I cooked 3 cups of rice in the rice cooker and...