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Thanks for the heads up. I was actually going to bottle it in old plastic makgeolli bottles that I have saved and not put the caps on tight for the first few days for just this reason. It was something I remembered from an old recipe I used.

Sure... again, I am complete new to this and this is the only thing I have ever tried to make at home so others will know way more about this and there are a few threads about it in this forum. My ability to get specific will be severly limited because I just want to make this because I miss it...

Update: Everything evened out, but fermentation really slowed today (day 3), which is way early. When i stir it or even move the jar i hear lots of bubbling, but if it is just sitting for about 30 seconds it decreases significantly. Is there anything I can do to jumpstart it again or has...

This is my second attempt at making makgeolli (my first being like 4 or 5 years ago). On my first batch the rice separated nicely into three layers in the jar while fermenting. At the top there was rice, followed by a cloudy layer of water on top of another layer of rice at the bottom. Pieces of...