How To Make Soju
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- Опубликовано: 11 июн 2024
- This is a comprehensive how-to video showing you the step-by-step process to make your own soju at home. We use a traditional recipe that starts with brewing makgeolli using chapssal and nuruk, fermenting in an onggi, and then distilling the cheongju to create soju.
If you already know how to make makgeolli, then you can skip to ~19:15 where the takju and cheongju has separated.
This is my first video, so please leave any feedback or questions in the comments!
**LINKS**
Makgeolli Home Brew Kit
makemakgeolli.com/
Alembic Copper Still
www.amazon.com/gp/product/B07...
**Recipe Measurements**
1 kg - Rice Flour
1 gallon - Water
370 g - Nuruk
1 tsp - Wine Yeast
3 kg - Chapssal rice 
Хобби
This taught me more about distillation than my science teacher 😌✨✨
😂 😂
I suppose that depends on what you expected from your science teacher :(
Don't blame your teacher, blame yourself idiot, if you didn't understand then why didn't you ask your teacher to explain again with demonstration or if you doesn't want to ask the why didn't you maintain silent and listen to the teacher. Hopeless kind of students like you blame the teacher, he did not become a teacher without a degree, he went all through those practicals as well as theories.
I hate students like you who later blames the teachers, when they were a student they would not maintain silent all they know is to talk and misbehave in the class along with their classmates and after years all set ready to throw all the blames.
Salaaaa kuuuuuuuttaaaaaaa moilaga kela khabi thuiii. Haaak-thooo
As a native of Appalachia, I am shocked to hear someone actually pronounce it correctly. lol
Thank you for this video!
Hi Stephen,
Loved the video as I do enjoy Soju, but only get to drink it when I go to a Korean restaurant or grocer. Definitely going to try your recipe, but I'll have to make around 40Ltrs to put into the still.
Your Thermometer should be at the very top of the vapor path, not in the bottom of the onion dome. The product that I put into my still is around 14-18% and it starts running at 82 - 84 degrees Celsius.
Just a couple of terms for you to help explain a little more.
Your first cut 2oz is called the foreshots (Ethanol and very bad to drink as you explained)
If it's your first run (distillation) and you intend to do further runs, the first is called a stripping run. What you are doing is reducing the amount of product and raising the alcohol level. Generally we take these to approx 10% (temperature adjusted) then stop. Same for other stripping runs.
Combining all of the product from the stripping runs back into the Pot Still (which you have), we then process that (Spirit Run), once again taking out the foreshots. Once they are gone we would carefully with a finger taste the product coming off the still to figure out where the heads, hearts (the good stuff) and the tails are.
The hearts and tails can be re-used in later runs so that there is no waste.
Am currently in the process of sourcing the rice powder, nuruk and chapsal rice here in Australia.
There are calculators online that can help you determine what amount of water to add to get to a desired drinkable ABV, entering in the alcohol percentage and volume from the product off the still.
I've joined your channel so keep the videos coming. I myself have been brewing beer for around 8 years (all grain), and for the past 9 months have been making spirits such as Single Malt Whiskey, Bourbon, Gin, Vodka etc as well.
Super helpful, thanks for the great info! Let me know how your end product turns out.
That was awesome! Thanks so much for sharing your knowledge!
Like you said. This is the first video on the internet on how to make Soju. Thanks mate
Brilliant video thank you. Very well demonstrated & explained.
I didn’t know about this method for making soju or magkele (sorry if I spelled it wrong) but this was extremely helpful since some people accidentally go over some of the processes for distillation. Love the idea with the fish pump 👍👍
Thank you for the feedback! I'm so glad it is helpful
thank you :) stay safe and healthy!
Osan Korea yea baby, Had much Soju and was never the same again! So good.
Awesome video man. I bought your ingredient kit to start brewing makgeolli. Thanks for the great soju video. I'd been looking around for one!
Thank you, glad you liked it!
Great video!! Thank you for posting!
Thank you!
This was such an informative video! Great job, I cant wait to try my hand at this
Thank you!
Awesome video! Keep up the good work!
I saw almost this exact still setup being shown at the MAXPO 2023 makgeolli expo in Seoul today. This was like a home unit for backyard or veranda distillation. They also had some huge brass setups for high % moonshine.
52~60/
great vidio^^
Super cool! Thanks for your comment, I'm glad to see more people are brewing at home. The makgeolli interest continues to grow!
Nicely done!
Thank for sharing
Very informative... Thanks for making this video!
Thanks Jeff! Means a lot, especially coming from someone as prolific as you. :)
I subscribed already ^____^ Really like the way you describe everything. 감사합니다
정말 고맙습니다 ^^
Great Video Steve, thanks for posting it. I have made Chinese style Huangjiu in the past, using steamed rice and yeast ball, and got some pretty good results. Eager to try it the Korean way and make some distilled Soju. Cheers !
Great first video. I have to try this!
Thank you!
FINALLY!!!!! 👏👏👏👏👏👏👏👏
Very interesting watch. Thanks for sharing
Thanks for watching!
Really cool and very informative.
:)
Awesome informational educational video experience Y'alls God Bless Ya 🙏
Thank you!!
It is amazing dude. First, when you mix the rice flour it has the consistency of mash Potatoe, then when you mix the chapssal rice with the rice flour later it now has the consistency of rice pudding!
You did a GREAT JOB on your first video 👍⭐⭐⭐⭐⭐
Oh wow, thank you so much! I have so much more respect for people who make content now. :)
@@hyesunhouse7461 telling others how to do it - selling a kit - but you have NEVER done it or brewed it yourself !?
you started a home brew mail order business - already selling a home-brew kit ...
" but this is the first time I am making it - myself ... so I had to go out & buy the distiller & the other equipment . "
Great video! Thanks for acknowledging that some individuals will use a rice cooker. I know it’s heresy, but I really appreciate that you want to make this process accessible for everyone!
Question: Can you use the lees as a pickling medium for a long term dry pickling bed?
Thank you! I've never used the lees for pickling, but I've heard of others doing this. The dry pickling bed is more japanese style I think.
Nice.
Good job!
Thank you!
1st video? Really??
WELL DONE!!!
This is so incredibly awesome. so detailed and well demonstrated!! The copper still is totally another level. Wonder if any alternative to it.
Thank you!!
Hey mate, in regards to your temperature, I think the thermometer is working fine, it's just that it isn't in the right area to show you an accurate vapor temperature. It needs to be up the top of the condenser to show you a reading of the vapor temp, which is what stillers use. I drilled a small hole into my small experimental still and I use a digital BBQ temperature probe to show me an accurate on the fly reading.
With my larger stills the onion dome under the bubble plates has a pressure gauge not a thermometer, it's a safety feature that is simply there for monitoring large volume distillation, to make sure there isn't back pressure from the bubble plates in the column. I really only check it if I am running the still for the entire day through several batches.
If you know what temp the dome is a t for cuts then you can just adjust to suit that reading because it should remain the same no matter the distillation wash type. For example if you find it reads 90c before the methanol/ethanol discharges but it remains constant then you know the onion is at 90c but the condenser is at 78-80c
Yes agree, the point of no return I believe its called
Hi there..I live in the uk and love soju but over here it's nearly £7 a bottle...thanks for this great video..I've subscribed...cheers..
I like korea food and drink
SOJU I LIKE 👍 👍 👍 AND
(♥)🇰🇷🇰🇷🇰🇷🇰🇷😝😜
This is cool. If I had a still, I would absolutely do this. 😙😉
make one ... $8 pressure cooker - drill a hole through the lid ... attach copper pipe ... coil the copper pipe into a cold bucket .
( it doesn't need to be a $350 unit to produce high end alcohol - I made mine with $20 ... can boil 4 gallons at a time ... & get better results )
@@tsvandyke lol... I'll check the web.
@@_Solaris no .. go to the local thrift shop ... salvation army store ... or a boot sale . .. "the web" does not sell a 4 gallon pressure cooker for ANYTHING LESS than $300 ..
did you know .. that "selling a kit" .. or "selling alcohol" without a LIQUOR PERMIT ( in the US ) is ILLEGAL ! ... how can you promote or make money off of ... ILLEGAL ACTIVITIES !? ...
@@tsvandyke it's illegal only if you get caught
I checked out your about page on your website and I was really touched. Great video. It was very informative and helpful. You might want to remove your location tag though with the US having laws like it does.
Thanks Larry! And good thought, I'll take off the tag now
If you drill a hole at the highest point on your distillation unit and add another thermometer it will give you that 145 to 150 degree reading you are looking for. Distillation is my thang !
Thanks for the tip!
cool
This is exactly what I was looking for, thank you! (and google's algorithm for getting something right for once...)
I'm pretty new to homebrewing; in 2023 I started making my own rice wine, which turned out to be so delicious! Simple glass jar fermintation, just cooked rice and wine yeast (HanHeng Taste Shanghai Yeast Balls). But my question is, should you be using metallic utensils to stir? Most of what I've read says to avoid using metal as it can be reactive.
I've never had any issues with metal utensils and prefer because they are best for sanitation purposes.
I love your approach and style of explanation.
Can I double check with you that you used, in total, 4kg of starch source to roughly one gallon?
What kind of alcohol content are you looking at in the pre-distillation point?
Me and my friends used to do stuff like this all the time in like high school
Maybe we were friends in high school? Lol
We make homemade liquor in different ways but after watching this video I jus want to taste 1 time😍😍 I searched soju after watching kdama😍😅😅
Me too ..I was just too curious about the alcohol
thanks mate. been researching making sake. this vid was super informative
Thanks for the feedback!
I love ♥korea
Thank you for posting a most informative video. I have a couple of questions.. Could you use the lees in place of the Nuruk and I wonder if it would be to your advantage to have a proof & tralles hydromitor.
I've used the lees instead of nuruk to make additional batches, but it's not ideal because the lees don't contain the full amount of enzymes you need. You might be able to squeeze an extra batch out, but eventually it will get too diluted in strength and the rice/sugars won't break down. And a hydrometer would definitely come in handy when distilling!
it's really cool that you are doing this! It's illegal in my state to do it myself, so I'll just watch you do it instead 🙌👍😂
Thank you!! I love your channel and videos too. Just subscribed :)
in the US .. ." up to 100 gallons ( of finished product ) for personal use ... ILLEGAL to 'sell' ( unless you have a business license ) ... ILLEGAL to cross state lines ( unless you have a alcohol transportation certificate ) " ... ( " 100 gallons finished product " = could be 10 % or 95 % alcohol ) ... "give away for free with a suggested donation" ... or ... " Trading this for LABOR " ... is also perfectly LEGAL.
( I can "pay the landscaper" in moonshine - instead of cash ) ... ( but it is ILLEGAL ... to PAY for gas at a gas station with moonshine )
LEGAL = business license & alcohol license ... business license ( 7.5 % sales tax ) ... PLUS ... alcohol license ( 20% alcohol tax ).
The government does NOT like to CHEATED out of money ! ... mobster - Al Capone was NOT arrested for making illegal moonshine - but for NOT paying taxes on the moonshine he sold !
You deserved more subcribers man! very informative and indeed lot of work
This generation follows nonsense youtubers,
Wish your channel gain more subcribers
Wow thank you so much. You made my day!
Because of this I’m starting to think of making my own alcohol brand 😂 Thanks for this!
Let's be business partners. :)
재밌게 잘봤습니다
처음 증류가 100도씨에서 시작이 되었는데
종료시까지 100도씨로 증류가 되었나요?
아님 온도가 더 올라갔나요?
그리고 알콜도수는 몇도로 증류가 되었나요?
감사합니다!
내 온도계가 정확하지 않습니다
하지만 네, 끝까지 약 100°C 에서 증류했습니다
약간 더 높은 온도
Airstill would be a good safer solution for you destilling btw ! Its very easy in use !
Btw any substitutes for nuruk? Its impossible to get in the netherlands sadly... I can only get koji kin or chinese yeastballs
Thanks for the tip! Unfortunately no substitutes for nuruk but you could always just make it yourself. :)
The only thing I remember from chemistry class is how to share and pour alcohol in a glass.
😂
A tip for you, your first cut, you can recycle it. So if it comes out clear, it is good to recycle with your next batch, but if it comes out green, then don't use it. You can use your first cut to treat scrapes and to disinfect small wounds. It's what was used in the past to treat wounds for homesteaders.
soju got me soooo fuk'd up when i was in koera. One of my favorite alcohols.
Thank you for education.. haengbokhae
Thanks for watching!
Thank you for great video. And how to check alcohol level ? is there any tools ?
Thank you! You can use a hydrometer to measure ABV, they sell them on Amazon even
I loved your video. I have been making traditional rice wine for a long time now, and have been wanting to make a vodka or Soju out of it. I loved your video. It reminded me of my first few times running my first still.. I have yet to distil any of my rice wine. But this has inspired me to make a large enough batch to make it worth running through a 5gallon or 15gallon still.. And I don't bother with smaller sizes due to the sheer amount of time and effort that goes into making a distilled beverage. But as someone who doesn't drink a lot, it lasts a long time..
Thank you for the great comment!
@@MultiSjo Thank you for the great quality content. Keep it up. My only criticism is, and this is not a bad thing, it is constructive and not meant as offensive, is to reduce the sound of your musical interludes. That is all. Otherwise, you have the RUclips video making down. Keep at it man. This is good stuff here.
how if only using yeast, for example is yeast for making breads or pizza?
Your video tutorial and English are perfect. I have just bought a still, and with further instruction I would like too have a bash at making Soju. I live across the pond here in the South Wales Valley's UK. Would I be able too purchase these ingredients in Asda, Or Tesco ?
Thanks for your feedback! Glad you liked the video. You should be able to find all the ingredients at a local Korean grocery store.
@@hyesunhouse7461 closest KOREAN grocery store to me is 1,000 miles away. ... Why are you making it so HARD for others to do what you are showing what to do.
@@hyesunhouse7461 almost as STUPID as saying ... boil 2 gallons of water .. but first remove 500 MILLILITERS of water ... use 453 grams of barley .. add 2 LBS of Jook ... heat mixture to 45 degrees ... cool mixture down to 65 degrees (?) ... put 7 liters of mash ... into a 4 gallon pot ...
@@hyesunhouse7461 I live on MAINE , USA - where the hell am I going to find a KOREAN grocery store anywhere near me ? .. .can I replace KOREAN ingredients with ... stuff I can actually get ... ?
" rice flour" ... why can't I just get rice & put it in a blender ? "Korean Barley" ... why can't I use "Brewing barley" ? "Korean Sugar" .. .isn't all sugar the same ? ... FERMENT in a KOREAN ( kimchee jar ) ... why can't I just use a plastic bucket ? ... boil in a KOREAN distiller ? .. .why can't I use my own distiller ? ...
@@hyesunhouse7461 why does EVERYTHING you use NEED to come from KOREA ? ... you are a citizen here now - about time you started acting like it?
I am not able to book those products, what should I do?
Wanted to actually try to make my own Soju since its been my favourite drink in S. Korea. Everything is fine to get, but have no idea where to get "Nuruk". Anyone can help with this? Thanks
I've seen some people use some ice in the cooling coil part of the still to make it cool better for making distilled herbal/ flower waters and other distilled sprays for the face. Would it be bad to use ice for distilling the soju? nevermind i kept watching and saw you added some. haha
Haha yes totally fine to use ice!
This was incredibly informative and enjoyable. My only complaint is the volume of the music during certain parts being many times louder than your speaking voice so I had to turn the video down, then up, then down, then up again.
Thanks for the feedback! This was my first ever video, so I've definitely learned a lot since then :)
Yes teriblie good vidio im forgeting my english
and the green i couldn't able to find it in my country please tell me about that and make video on that
The green? Did you mean nuruk?
easy go to lab take ethanol and distilled water mix your taste and add artificial
flavor that is korean style soju
trust me that is real good
Ethanol is a great solvent and that's why you shouldn't use plastic funnels and PVC hoses on your output.
Good to know. What do you recommend using instead?
@@hyesunhouse7461 Copper or stainless tubing and funnels. Plastic would be fine on low alcohol wines like Makoli but not soju. Home distiller is a forum with a lot of distilling info. Have you ever used a product called Angel Yeast? I think it shares the same ingredients as Nuruk.
@@jaimesan2609 Gotcha, yes I've heard of Angel yeast, but haven't used it yet - seems like a fun experiment
@@G9y76jk14ttac
고맙습니다!
언젠 안동 소주를 먹어보고 싶다
Wow! You could become a big-time soju maker. You can offer your products across the country and around the world. Who knows?
Hmmm you’ve got me thinking now...
@@hyesunhouse7461 Yes. That could be perfect with Korean barbeque or any Korean foods. That is awesome! Cheers! Geonbae!
I actually aspire to run my own distillery here in Canada. This would be one of my offered beverages for sure. Even normal rice wine would be on the menu. But I am aware that it is not such an easy thing to get a proper license for a commercial distillery, so I work on other business aspirations. With the current ecopolitical climate, making your own way is the only real way to go if one aspires for true success these days. To heck with working at Walmart/whatever for life... Even good ol' construction work is hard to find in the day and age. But there are still many tradable skills... Not that I wish to share my current goals online lol. Nobody is stealing my ideas haha. I love the idea of the distillery though... If you have the know how, go for it!
@@_M_a_r_t_i_n_M That was nice to know. You could make your own too, based on where you are located. Not every soju is the same. You could create your own unique way.
I'm wondering whether we could hack a bread making machine to put it in and make the machine turn it automatically and continuously say for week so as to speed up and improve the yield ?
PS: You should invest in some silicone hoses, as those PVC based will surely leek toxic plasticizers in your booze, even if they are not toxic in low concentrations, they will impart a flavor, you'll only notice when you change.
can i use any type of flour that available in my country or must korean rice?
Any kind of sweet or glutinous rice should work!
Could you use the straight nuruk? Do you need to add extra yeast?
Yes you could definitely just use the nuruk.
Hello, ive made Makgeolli a few times and this is the first time Ive seen rice flour used. Is this the traditional way to make it?
I've done it with and without rice flour also, and I would probably say it's more traditional to not use it but there are so many variations these days
I'd be mixing it with different juices
I always wondered why I dislike soju taste but adore makgeolli! Perhaps rice wasn't meant for distillation or maybe those enzymes and yeast make it taste less palatable but anyway, this video nicely explains how it's made. I actually like whiskey, rum and even cognac on its own, but soju is always hard to drink even if I mix it or have it iced.
And is there any risk of fermentation going wrong? I often read in the news how home brews poison people. Nice to see that you explained the safety side of it and you had an extinguisher ready. People can forget that they're dealing with flammable liquids or vapors under pressure.
There is some inherent risk, but it is overstated IMO. :)
Can I use star sans to sanitize my fermentation vessel
Yes definitely, that's what I often use
can you re pitch the next batch of makgeoli on the lees?
You might be able to get another batch out of just using the lees, but eventually you'll need to use fresh nuruk because the enzymes will get too diluted.
Im fermenting makgeoli right now. Not so many steps tho, its pour powder, add water, let it sit a few days
I prefer using the traditional method with real grains of rice, but the powder works great too.
Hey! One question:Is it possible to replace the Nuruk with Yeast?? If so, can I use Bread/baking yeast?
Unfortunately no, you're not able to replace the nuruk with regular baking yeast
@@hyesunhouse7461 What a shame :( Thanks for the answer tho!
When you do the 50/50 water mix, what's the ABV of the soju? Does it taste any better or different than the store-bought soju? Thanks for the video!
It would really depend on what you mean with store bought. Here in Korea at least that usually means the "traditional" green bottles. Those are the best know brands and are made with whatever the cheapest grain alcohol on the market is at the time, and are then flavoured to taste similar to real soju. Real rice brewed soju starts about 10 times the price of the green bottles and the best ones are about 40 times the price. I'm not sure how easy it is to find those outside of Korea yet. THOSE are what you should be comparing this to.
Great question! I'm not sure the exact ABV but it's very strong, even when diluted with water (probably a little higher than commercial green bottle brands). The taste is much cleaner and less sweet, IMO. I'll run a ABV test on my next run to get a more precise answer.
@@ottosilver Yes, I was referring to the cheap, run of the mill soju that's found all over the US, that includes corn syrup as one of its ingredients. I'm hoping I can make quality, authentic rice brewed soju in the near future. I had some on my last trip to Korea and if I could make something even half as good, I'd be thrilled.
@@hyesunhouse7461 Thanks! I look forward to it!
@@kleenslate5292 Ttokki seemed to be doing well and he started off brewing the the US. He recently changed to brewing in Korea though. I think he is only doing that for cost reasons. If you can get your hands on some of that then you will taste something decent :)
Ttokki is interesting. He does EVERYTHING. Made his own nuruk, then brews the wonju, then distilled it into soju. As far as I know, there is no one else, even in Korea, who does their own nuruk like that.
You can taste the methanol in the heads. It BURNS. Once that stops burning and tastes smooth then it’s ethanol
distilling output ... separate the HEADS & TAILS ... IF you don't "separate" the distillation into many small jars ... the whole batch will contains POISON ( turpentine, Acetone & Methanol ) - - - first boil off the " HEADS " ... turpentine ( boils off at 20.8 C or 69.44 F )... then acetone ( nail polish remover ) ( boils off at 56.2 C or 133.16 F )... then methanol ( POISON ) ( boils off at 64.7 C or 148.46 F ) ...
then alcohol ( boils off between ( 78.2 C or 172.76 F )
... then the " TAILS " water ( boils off at 100 C or 212 F ).
Prohibition in the US ... illegal alcohol makers would NOT separate out the HEADS ( turpentine, Nail Polish Remover ( acetone ) & METHANOL ... poisoning a lot of people ... look up " methanol poisoning " ... so many deaths ( from home-made alcohol ) led to re-introducing alcohol to the US - just so the manufacture can be "supervised & quality control" to reduce number of deaths from ( poisoned / unfiltered ) home-made alcohol production.
HEADS also contain ... nail polish remover .. .EWWW ! - who wants to drink NAIL POLISH REMOVER ( acetone ) ?
How was it made before we had these fancy pots and tubes?
Some places in Korea actually still use large clay pots for the distillation
You only need to rinse your rice, not wash it. The "excess" starch you mention can easily be broken down by the enzymes into simple sugars.
You basically washed away a bunch of sugars that could have become ethanol
Hyesun, the leftovers, maybe can be used for animal feed?
Probably depends on the animal. It might be a little boozy, but I don't think a bit mixed in with a regular diet would hurt :)
Do your cheongju get sour? is it failed already if it turned sour? Please help
Hmm it's hard to answer this question without more context. Are you brewing in warmer temperatures?
We’re making mooo-shine
Add a lot of ice to that cold water bucket on the floor.
Why not just use regular water distillers, you plug it up and it distillers your wine too.
That's a good option too!
I need those ingredients
Need video of u testing the result
But I already drank it all...oops :)
Throw away the 1st 4 ozs which consist of the methanol or foreshot and the heads, which is ethanol but has bad off flavors.
Great video mate .. thank you. Have made some Soju using the Angel Yellow Label yeast and it worked well but eager to try your traditional method.
If I may make a few suggestions... on the outlet of your conderser please don't use PVC tube, ethanol will leach out the plasticisers very easily into your product and they are nasty to your health, get some silicone tube instead. Regarding the methanol coming off first in the heads and foreshots, that is incorrect (a common misconception based on the boling point is lower than ethanol) in a pot still the majority of the methanol will be in the tails (towards the end) this is due to the strong molecular bonds between methanol and water (plenty of scientific research papers on this subject). Good news is there won't be much in this recipe as methanol is largely generated from fruit products with pectin and not starch based ingredients.
Thanks for the great tip about using silicon tubing. I wasn't aware of the plastic leaching, but that makes sense. And good to know about the methanol also. Very helpful feedback.
Distiller here, please DO NOT listen to this man, methanol ABSOLUTELY comes off first! I work with whisky distillers, you are insane bro. Strong molecular bonds between methanol and water exist and do happen in the tails but you should 100% discard the first 50-150ml of fore shots depending on the volume you're distilling. Methanol, acetone and aldehyde volatiles all have lower boiling points than ethanol and DO come off first because of this. Many factors are at play but generally it is HIGHLY advised to discard your foreshots. This mans advice is insane and reckless, if you are unsure please do some simple google searches on this topic, and if you really must, go on google scholar and search through some papers using key words. Unreal...
@@danchaplin2911 ... yes definitely discard the foreshots, stuff in there you don't want to drink. Well I and many PhD qualified scientists with very accurate GS-MS equipment disagree with you ... check out the many peer reviewed scientific papers published on the subject then come back with some real knowledge.
Copper alembic stills are traditional to the Iberian peninsula not Appalachia.
Interesting! I just did a bit more research and it looks like they were invented by Egyptians or other Arab alchemists. Makes sense given the etymology (Al Ambic to Alembic).
@@hyesunhouse7461 Yes,the Moors brought the technology to the Iberian peninsula which spread all over Europe.The Irish and Scottish immigrants to America were the ones who brought distilling to Appalachia.Distillation is ancient though and the Arabs may have learned it from the Chinese.
What is nuruk?
makemakgeolli.com/faq -
Nuruk is a traditional fermentation starter used to produce Korean alcohols. It’s typically made using cereals such as wheat, barley, or rice, with various types of local mold and yeast encouraged to grow on it. Nuruk is the key ingredient and distinguishing factor when brewing Korean alcoholic beverages.
Basically, it's a moldy wheat cake.
Thank you so much for the details
That aquarium pump ain’t supposed to make noise like that.. it’s taking in air. It needs to be fully submerged.
How to add fruit flavors to soju?
When I make Kombucha, additives are added after product has finished fermenting…we add, then wait a few days after adding, strain, bottle. Would imagine this would work the same here
You can use that methanol as sanitizer,it won't be wasted.
If you are unmarried or unreserved, let's get married... It's my dream to drink soju or any alcohol with my loved one 😅😅
😅😅😅😅
So, you got a boozy partner... You are the luckiest.
nice video shame you didnt continue your channel.
What is the name of your bioreactor sir?
The brewing vessel is called an Onggi in Korean, and the distilling vessel is a traditional copper still.
@@hyesunhouse7461 ouh thanks for the reply👍…and one more question,what type are the bioreactor is that?
"I dont know if you can see but it also has a smell of sweet alcohol" soju makes you see smell. Respect
Edit: this isnt a hate comment i just find it funny :)
hahaha yes sometimes I get my words mixed up - thanks for watching/smelling!
Me gustaria que me lo pasaras en castellano, me gustaria hacerlo para mi y probarlo y renvenciar a vos y a toda tú gente con esta bebida, te mando un abrazo de mendoza argentina
Muchas gracias amigo! te mando un abrazo de austin texas