막걸리 흰 불꽃 (White Fire Makgeolli)
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Recipe Type: All Grain
Yeast: Wine Yeast
Yeast Starter: N/A
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 3
Original Gravity: ?
Final Gravity: ?
IBU: N/A
Boiling Time (Minutes): N/A
Color: Milky White
Primary Fermentation (# of Days & Temp): 3 Weeks @ 72 deg F
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: N/A
(Serve in Copper or Wood Bowl Only)
ABV: 12-20% ABV (dependent on whether additional water is added after straining)
Grains: 16 Cups Hangawee Rice (Uncooked)
Other Fermentables: 3 Cups Cane Sugar
Enzyme: 32 oz Nuruk
Other Items: 1 tsp Yeast Nutrient, 2 tbsp Acid Blend
Yeast: Wine Yeast (I forgot which one I used)
Instructions:
-Add 24 Cups of Cold Water to the Cooked Rice in Fermenter
-Combine 8 cups of Hot Water (140 deg F) to the Nuruk and Mix Well
-Combine Nuruk Mash and Rice Mash Together
-Add Sugar, Yeast Nutrient, and Acid Blend to Mash
-Pitch Yeast at 90 Degrees F
-Ferment at 70-75 Degrees F
-Stir Mash Every 12 Hours for First 5 Days
After 2-3 weeks:
-Strain Liquid Through Collander
-Add 16 Cups of Water to Mash and Re-strain
-Add 2 Cups of Sugar to Makgeolli and Bottle (do not prime)
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Recipe Type: All Grain
Yeast: Wine Yeast
Yeast Starter: N/A
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 3
Original Gravity: ?
Final Gravity: ?
IBU: N/A
Boiling Time (Minutes): N/A
Color: Milky White
Primary Fermentation (# of Days & Temp): 3 Weeks @ 72 deg F
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: N/A
(Serve in Copper or Wood Bowl Only)
ABV: 12-20% ABV (dependent on whether additional water is added after straining)
Grains: 16 Cups Hangawee Rice (Uncooked)
Other Fermentables: 3 Cups Cane Sugar
Enzyme: 32 oz Nuruk
Other Items: 1 tsp Yeast Nutrient, 2 tbsp Acid Blend
Yeast: Wine Yeast (I forgot which one I used)
Instructions:
-Add 24 Cups of Cold Water to the Cooked Rice in Fermenter
-Combine 8 cups of Hot Water (140 deg F) to the Nuruk and Mix Well
-Combine Nuruk Mash and Rice Mash Together
-Add Sugar, Yeast Nutrient, and Acid Blend to Mash
-Pitch Yeast at 90 Degrees F
-Ferment at 70-75 Degrees F
-Stir Mash Every 12 Hours for First 5 Days
After 2-3 weeks:
-Strain Liquid Through Collander
-Add 16 Cups of Water to Mash and Re-strain
-Add 2 Cups of Sugar to Makgeolli and Bottle (do not prime)