cuisinechemist
Member
- Joined
- Sep 3, 2016
- Messages
- 14
- Reaction score
- 0
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 liquified, and I am starting to smell alcohol. When I taste it, it tastes hot and not sweet at all. Did I do something wrong? Or do I simply need to wait? I've made Chinese rice wine before and it is always quite sweet with very little alcohol at this stage, and only gets less sweet with time- but I'm not sure about makgeolli.
Thanks for your input.
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 liquified, and I am starting to smell alcohol. When I taste it, it tastes hot and not sweet at all. Did I do something wrong? Or do I simply need to wait? I've made Chinese rice wine before and it is always quite sweet with very little alcohol at this stage, and only gets less sweet with time- but I'm not sure about makgeolli.
Thanks for your input.
