Makgeolli - Korean rice wine

[Saunassa]

Watched one too many Korean dramas and seen them drinking this from bowls. So bought a bag of Nuruk and bread yeast and brewed up a batch.

 

[Saunassa]

Bottled using high quality big dollar bottles. Aged it for three days and the solids settled out.

 

[Saunassa]

Swirled it a bit to mix it up and pour it. Powerful stuff and so easy to make and with a splash of water and pinch of sugar drinks real easy.

 

[Saunassa]

Next time I will use only half a packet of yeast and let more of the nuruk funk come through. Instead of an airlock use a cotton towel with a bowl on top. More like the way it is done and see if alcohol bite is as strong.

 

[Blacksmith1]

So it's supposed to look like powdered milk? and I'm assuming that Nuruk is some specific type of rice??

 

[Saunassa]

Nuruk is this wheat grain cake they make that has yeasts, molds and enzymes. Cracker like you crush 100grams worth for a one gallon batch. The nuruk provides I believe amylase which converts the rice starch to sugars. I used bread yeast to reduce the funk that the nuruk would provide.

 

[Blacksmith1]

so the equivalent to koji in a Japanese saki. cool. I learn something new on this site everyday. Where can one find this?

 

[Saunassa]

Yes it is to look milky due to the rice solids which is to style. It is only filtered through a fine screen colender and biab material. The rice helps to buffer the alcohol which would be pretty harsh.

 

[Saunassa]

Korean or Asian markets may have the nuruk. I bought it off Amazon since I live in northern Minnesota where lefse and lutefisk is available but not this.

 

[Blacksmith1]

well we have more Asian markets than Norse markets so I'll start checking them.