Has anyone ever tried using 71B for making Makgeolli or Korean "clear liquor" Cheongju. Im just wondering if 71B might work well with the higher lactic acid produced by the nuruk.
Ive made it with 1116. Not a very authentic makgeolli but not a bad cheongju type of rice wine. It was just a tad tart and dry for my tastes. Im hoping 71B might produce a less tart/dry finished product especially with the cooler fermentation temps available to me now.
Ive made it with 1116. Not a very authentic makgeolli but not a bad cheongju type of rice wine. It was just a tad tart and dry for my tastes. Im hoping 71B might produce a less tart/dry finished product especially with the cooler fermentation temps available to me now.