I spent 11 years in Korea and by far Makkuli was my favorite drink there. I just brewed some beer at home and finding your video now is great timing. I appreciate the time and effort for putting this on youtube as I've often wondered how to make this. Good job!
Hi Zedomax! Please never take this video down. It's the only one I can find now with actual instructions. When I make makgeolli I follow a number of blogs and forums, but having your visual instruction as well is priceless! Cheers.
Also, I've basically spammed this page answering questions about the enzyme used - nuruk (누룩) - because that seems to be the biggest question that people have. :)
Whew, when you said you lost all your videos on zedomax, I had to make sure this video was still here. PLEASE don't lose this as I view yearly to make sure I am not skipping any steps. The most DETAILED & accurate video I've found on-line on how to make Korean rice wine.
Thanks for all the small details and the helpful hints so that we don't make the same mistakes a newbie would make the first few times. I've been searching for the Korean rice wine instructions on the internet for decades - glad to see it's finally made it to youtube. I've missed much from my native country and Makkoli is definitely one of them. You are the master mixologist for sure!
Try brewing it with Ale yeast instead of the fleischmann's bread yeast. It won't ferment out as strong, but you'll have a cleaner fermentation and more residual sugars.Thats what I did. It had a cleaner, sweeter taste and fuller body.
I've used a standard home-brew setup to make dong dong ju, and it's turned out fantastic! Lid, airlock and all! You can use a stirrer w/electric drill, and mix the rice, nuruk (or amylase enzyme & yeast) and water all together, and it'll aerate everything. I use the same stirrer when punching the cap as well.
That is how I learned to cook by a person who said, "You use about this much, just enough but not too much". Ah, I wonder if I even HAVE a measuring cup... LOL
This video was the best for instructing how to make makgeolli. Made my first batch last week and it's gone already (friends, not just me.) Second batch is underway now. Rice is soaking as I type this. Thanks very much for a very helpful tutorial.
Thank you zedomax. Very good presentation - simple, detailed and informative. Also very accurate - about all Asian countries having their own variations of rice wine. Many video presenters tend to give the impression that theirs is the only rice wine!
This was my introduction to rice wine. I found it informative both in the actual making an the cultural/historical background. I hope to try making it this summer. I will have to look around for a little more exactness on measurements...overall, i think it was a great demo. Thank you.
I did my first attempt at rice wine. I used basmati long grain, and i used a wine yeast, and I cooked it instead of steaming it. It was stronger then 2%, no one else would drink it, and the hangover made me feel like it was my very first one. Next time I'll try sticking to your recipe.
I live in South Korea and this is by far the best alcoholic beverage to drink socially. Also depends on brand in the stores, The best is Seng Tak from Busan in my opinion but obviously when you go hiking the older folks sometimes are very adamant on sharing their home made stuff with foreigners.
The main thing about wine making is to keep stuff from getting in but allowing enough of the gasses to escape. I make wine and I use a stopper with a hole in the middle and a plastic ziploc bag on top held with a rubber band. I have never had a problem... When I made the Makkoli I used a flour sack towel over the glass jar and one over my crock held with a rubber band to keep bugs out. Worked beautifully for me!
Very cool I will try this, back in my country PERU we have something call CHICHA DE JORA is made of corn ! every ancient culture had their way to celebrate.
Nice video. Since you end up adding water to lighten it, would it be good to rinse the rice with water and re-drain? This would be more like batch sparging from beer making.
Just want to say thanks for the video. My first batch of makali came out very good, quite strong and bit earthy smell. I found the "mill yeast" at the Korean market, another brand but the same thing according to the person works there. On the bag it said "Amylase enzyme" The bag has been sitting there for so long and was going to expire the end of April, 2011 so I think the earthy smell I have is probably from old enzyme. Do you know if whole wheat malt can be substitute?
zedomax i made my first batch and it smelled looked wonderful for three days but 4th day the batch has gone sour. it looks great but when it tastes very sharp sourness. does it mellow out later or is this normal? thanks man.
@zedomax this is obviously fermentation foam,not detergant.Yesterday the pressure of the foam dropped the cloth I attached 3 times,despite to rubber band. Finally I had to add some water to slow fermentation down and it worked.Today everything looks normal. I'm making two different wines,first one is makkoli,and the other one is sugar wine with earlgrey tea and carnation.Earlgrey and carnation is my favorite in tea,so I decided to make a wine flaouvered with them.
Awesome video man, I am a homebrewer myself (wine mostly). I have found that using a wine yeast works REALLY good, I have used several but my favorites atm are both lavlin kv-1116 and EC-1118, incredibly strong. tested out at 18%abv one first batch and about 16.8% on the other. haven't had a failed batch yet...as you say make sure everything is extremely clean. the mill yeast is a must have and to anyone looking can be found at nearly any oriental market....also chineese yeast balls work
Oddly, I know what that was, it was Fleischmann's bread yeast. It is an active dry yeast, and it is not necessary. Bread yeast dies off at around 5-6% alcohol by volume. What you want is brewers yeast, which can be found in the medical supplements section at most pharmacies and big box stores which sell such things. Putting the non-active yeast into luke warm water and some honey will activate it within a few hours. In addition, I would recommend boiling the water with the rice rather than mixing it by hand. When it cools, then add the yeast(so it doesn't die, 110-120oF is deadly to yeast). It will save you a lot of time, and will be _far_ less likely to become contaminated then mixing it with your hands and dropping it into festering tap water. I was shocked this worked at all with him pouring just tap water out of the tap and putting the cooked rice in it. What was the purpose of sterilizing the glass container with alcohol, only to put germ ridden water in it? Tap water is teaming with microbes. You can also save stirring it if you use a hand mixer to break down the rice into puree to begin with. In addition, the yeast do not need to be put into a coffee grinder, they will dissolve on their own. A great alternative to this approach is to use a pressure cooker instead, which will bleed off the excess pressure while keeping the interior sealed from microbes. The entire process can be done inside the pressure cooker/canner.
Oh and to add to my comment below I also made a simple syrup instead of using the fructooligosaccharide! Again it came out seriously delicious! Thank you!!!
hey i have a question i have followed all your steps and i have my rice fermenting right now its on its 3rd day of fermenting well bubbles and stuff but i was worried about the last part when you just filter the rice n get all the alcohol is there ethanol in it do we need to distill it? or can we just drink it like that?
Just drink it as is. Yeah it does contain ethonal. Ethonal is scientific name for alcohol espesally the one we drink. Wine and beer, liquor contain ethonal. No you don't distill one it's illegal in USA 2 you have to know what you doing to distill. By distilling this would turn into liquor (soju) it would no longer be makgeolli.
I have a hybrid of Makkoli and Thai Sato, I followed this method fully, but didnt use Nuruk, used those Chinese yeast balls instead. And I didn't use Korean rice, but normal Thai sticky rice, so I guess it would turn out more to be Sato. What is the difference between those yeast balls and nuruk? doesn't both have the amylase enzymes since they both are used to make rice wine? Anyway, buckets are put in warm room, 2nd day now, jars are bubbling, looking nice and can smell alcohol :)
***** never made rice wine. but what ive discovered with fruit juice(hooch), is that you dont need much yeast(as yeast reproduces very, very quickly). its more about the sugar-water ratio. and yes, more yeast makes it sour, which is way i use less.
Hi! Great video!! So I'm wondering can you list the materials you used to make the rice drink. Also do you know once I am done making the drink how long until it expires. Oh. Do you think it's like wine the longer the better taste. Thank you!!! 🍶
One think I dont get with all rice wine recipes is why isn't there any Airlock needed? Or does the paper towel substitute this? I've never created alcohol before but recently I've gotten quite interested in this. If someone can clarify this for me I would be much appreciated.
I'm gonna try something different because I can't find any nuruk where i live so I'm just gonna mix wheat germ and yeast and follow every step of yours to gamble if it works.
Hey max I made my first batch but it came out a little sour. I kept it super sanitized and everything. Also fermented it for 3 days and bottled it and put it in the fridge. Can you let me know?
I suppose you can put some fresh strawberries in the ferment it will go to a pink or rose color and give it the taste like a fruit juice or drink but should be safe enough all natural flavors ---I like your vid very informative -sorry had to chuckle it`s milking a cow --Another good way to extract the wine is use a spinning lettuce rincer with the cheesecloth --to really clearify it freeze it partially pour off the achohal .
I just had to stop back here to let you know that I made the Makkoli and IT TASTE GREAT!!! Sparkly, sweet with a slight creamy citrusy taste!!! I love it! The flavor was so wonderful and I can not believe that it came out so well on my first try!!! The only difference is that I used the sweet rice in my rice cooker and removed it when it was almost done, then let it sit to cool. Thank you so very much for this vid! I think that this will become a staple in my household!!! (^_^)
It workd! I used 2 much enzyme on my 1st batch ‘cause it started bubblin the min I added all into my Korean fermenting jar purch’d from A.Field Pottery.(tx 4 posting his info on Ur site) I steam better now tht I gt 1 of those cone-shaped bmboo steamer & alum.pot w/the cheese cloth tht comes as a kit. I used powdrd sugar(10x)& gt carbonation in a few days just like U sd! There’s no better high than the 1 U get from drinking your own natural brew! I toasted the 1st glass in Ur honor to Dionysus.
Hi Max, today is day 3, i didn't hear any bubbling sound... I think my rice was little too soft after I cooked it and I didn't put enough yeast, it looks little like congee now... would that affect the fermenting time? :( did I failed? T__T
By chance, on your first tries when you "grew fungus" did it turn a darker color (sort of tan color instead of white)? I'm making my first batch and not sure if it is bad or fermenting phase.
Good video man have you ever heard of people adding sugar to get a higher alc proof just wondering ? This interests me cause its alc content is fairly high for a wine or beer ive never made made either but many other things . But great video.
Korean Soju and its Japanese cousin Souchu are Distilled Beverages. In America distillation is illegal at the Federal level and is legal in some States. Legality aside, and interesting though it may be, you have the expense of a still and home distilling carries the much-debated risks of explosion during the process and wood alcohol (Methanol ) poisoning from the finished product. Also people poison themselves with not being careful enough with the potentially high concentrations of regular alcohol (Ethanol) (think Everclear)
your camera got cut off when you added the sugar. could you please clarify that part of the process? thank you for the detailed explanation.... it looks like fun!
Hi Zedomax,I fermentated it yesterday,it is so foamy that half of the mix poured out of the jar and I can't stop the foam. What is the reason for that and what can I do.Thanks.
That normal for fermentation that actually how you know fermenting. The bubbles are caused by yeast which produce co2 and alcohol as a by product. Try not filling to brim and leave the Lid lose so the gas can escape. This normal for fermentation nothing to worry about.
I appreciate your video. Very educational & informative. You probably already know this but, I'd like to say, if you leave your sake or Korean rice wine to ferment for 30 days longer... It'll be at least 40- 50 per cent alcohol. Please, make some more video's, you're doing great. I'm making peach wine & persimmon wine. I've made raisin wine which each one of them took 3 - 6 months to ferment then I let them set in the dregs for an extra 2 months, then I filtered it (strained it ).
When I make wine, I leave it on the dregs.(dregs meaning fruit, malt, mash ect. ect.) for an extra 30 days which makes it more potent. I just thought if you left the rice wine in the jar to ferment longer than 8 days maybe it would be more potent too. I am a humble person, I can accept correction. Thank you for contacting me. I usually add twice as much yeast as it calls for too.
Elle Bee My persimmon wine turned out strong but, bitter because I didn't have enough sugar. My orange turned out very strong cause I used dry wine yeast instead of sweet wine yeast.
Nuruk is simply amylase enzyme and wild yeast. It is not the same as milled yeast, but rather the by-product of milled yeast. It's the amylase enzyme that breaks down the gluten in the rice and converts it into sugar, so that the yeast has something to eat and convert to alchohol. If you don't have access to a Korean grocer, you can pick up amylase enzyme at most Home Brewery stores, and also online.
Hi, I have some questions before I make the liquor: -Nuruk imported from Korea is expensive in my country. Will it work with amylase enzime bought in my country? It looks different: It is a white powder with no wheat crops. -How long can you storage it? Years or days? -Is it possible to storage it on pottery bottles with flip-top closures instead of plastic bottles? -Do you drink the magkeolli very cold, warm or hot? Thanks for this detailed informative video.
Do they sale Beano brand anti-gas tablets in your country? They are nothing but amalyze enzyme. Crush up a hand full of tablets and mix with the rice. It will convert the starches into sugars. This is an old home-brewer truck to make light beer.
I spent 11 years in Korea and by far Makkuli was my favorite drink there. I just brewed some beer at home and finding your video now is great timing. I appreciate the time and effort for putting this on youtube as I've often wondered how to make this. Good job!
Hi Zedomax! Please never take this video down. It's the only one I can find now with actual instructions. When I make makgeolli I follow a number of blogs and forums, but having your visual instruction as well is priceless! Cheers.
Also, I've basically spammed this page answering questions about the enzyme used - nuruk (누룩) - because that seems to be the biggest question that people have. :)
Whew, when you said you lost all your videos on zedomax, I had to make sure this video was still here. PLEASE don't lose this as I view yearly to make sure I am not skipping any steps. The most DETAILED & accurate video I've found on-line on how to make Korean rice wine.
Thanks for all the small details and the helpful hints so that we don't make the same mistakes a newbie would make the first few times. I've been searching for the Korean rice wine instructions on the internet for decades - glad to see it's finally made it to youtube. I've missed much from my native country and Makkoli is definitely one of them. You are the master mixologist for sure!
Try brewing it with Ale yeast instead of the fleischmann's bread yeast. It won't ferment out as strong, but you'll have a cleaner fermentation and more residual sugars.Thats what I did. It had a cleaner, sweeter taste and fuller body.
I've used a standard home-brew setup to make dong dong ju, and it's turned out fantastic! Lid, airlock and all! You can use a stirrer w/electric drill, and mix the rice, nuruk (or amylase enzyme & yeast) and water all together, and it'll aerate everything. I use the same stirrer when punching the cap as well.
Thanks for this video I want learn more things like this
That is how I learned to cook by a person who said, "You use about this much, just enough but not too much". Ah, I wonder if I even HAVE a measuring cup... LOL
Looks like fun. I'll absolutely give this a try.
Very much enjoyed this video, was long but did inform the user very good. Thank you and I may try this one myself..
This video was the best for instructing how to make makgeolli. Made my first batch last week and it's gone already (friends, not just me.) Second batch is underway now. Rice is soaking as I type this. Thanks very much for a very helpful tutorial.
Thank you zedomax.
Very good presentation - simple, detailed and informative.
Also very accurate - about all Asian countries having their own variations of rice wine.
Many video presenters tend to give the impression that theirs is the only rice wine!
I Really like this video ...I've made apple wine a few times , but I'm gonna give this a shot. Thanks
This was my introduction to rice wine. I found it informative both in the actual making an the cultural/historical background. I hope to try making it this summer. I will have to look around for a little more exactness on measurements...overall, i think it was a great demo. Thank you.
I did my first attempt at rice wine. I used basmati long grain, and i used a wine yeast, and I cooked it instead of steaming it. It was stronger then 2%, no one else would drink it, and the hangover made me feel like it was my very first one. Next time I'll try sticking to your recipe.
I live in South Korea and this is by far the best alcoholic beverage to drink socially. Also depends on brand in the stores, The best is Seng Tak from Busan in my opinion but obviously when you go hiking the older folks sometimes are very adamant on sharing their home made stuff with foreigners.
if you liked makgeolli, try MoJu(전주모주). you will jizz in your pants :)
Yes i agree i always prefer small breweries but Seng Tak is the best mass produced makkeoli for sure.
"It looks like this."
*Hides it with his hand*
Thanks Max. I will try to make it sometime.
The main thing about wine making is to keep stuff from getting in but allowing enough of the gasses to escape. I make wine and I use a stopper with a hole in the middle and a plastic ziploc bag on top held with a rubber band. I have never had a problem... When I made the Makkoli I used a flour sack towel over the glass jar and one over my crock held with a rubber band to keep bugs out. Worked beautifully for me!
Very informative. Your video will improve my own wine making and make it much better!
Can i jsut use a rice cooker for the rice?
Very cool I will try this, back in my country PERU we have something call CHICHA DE JORA is made of corn ! every ancient culture had their way to celebrate.
Thanks for that Max, you put some serious effort into that tutorial, Thank You for sharing! gonna give it a try!
what is regular yeast ? is it yeast for baking or wine yeast ?
Great job Zedomax. I'm going to try it.
Will do!
Thanks for this video. U r the first Korean that speaks clear. Godbless!
Nice video. Since you end up adding water to lighten it, would it be good to rinse the rice with water and re-drain? This would be more like batch sparging from beer making.
Just want to say thanks for the video. My first batch of makali came out very good, quite strong and bit earthy smell. I found the "mill yeast" at the Korean market, another brand but the same thing according to the person works there. On the bag it said "Amylase enzyme" The bag has been sitting there for so long and was going to expire the end of April, 2011 so I think the earthy smell I have is probably from old enzyme. Do you know if whole wheat malt can be substitute?
Hi! thanks a lot for this video!! I'm from Argentina and we don't have easy access to foreign products, can I use regular wine yeast?
zedomax i made my first batch and it smelled looked wonderful for three days but 4th day the batch has gone sour. it looks great but when it tastes very sharp sourness. does it mellow out later or is this normal? thanks man.
@zedomax this is obviously fermentation foam,not detergant.Yesterday the pressure of the foam dropped the cloth I attached 3 times,despite to rubber band.
Finally I had to add some water to slow fermentation down and it worked.Today everything looks normal.
I'm making two different wines,first one is makkoli,and the other one is sugar wine with earlgrey tea and carnation.Earlgrey and carnation is my favorite in tea,so I decided to make a wine flaouvered with them.
Sweet. Can't wait to try this, I love makgeolli
Could you wiz the rice in a blender or food processor first to make rice flour? I imagine a thin gruel would ferment better than whole rice.
really good video!!! Thank you for sharing
Awesome video man, I am a homebrewer myself (wine mostly). I have found that using a wine yeast works REALLY good, I have used several but my favorites atm are both lavlin kv-1116 and EC-1118, incredibly strong. tested out at 18%abv one first batch and about 16.8% on the other. haven't had a failed batch yet...as you say make sure everything is extremely clean. the mill yeast is a must have and to anyone looking can be found at nearly any oriental market....also chineese yeast balls work
EXCELLENT!!! You mentioned steaming the rice. Can I use a rice-cooker?
Thanks!
I love your video. What was the very little bit of something you added to the yeast?
probably an activated yeast.
Karen Kline probably just a brewers yeast.
Oddly, I know what that was, it was Fleischmann's bread yeast. It is an active dry yeast, and it is not necessary. Bread yeast dies off at around 5-6% alcohol by volume. What you want is brewers yeast, which can be found in the medical supplements section at most pharmacies and big box stores which sell such things. Putting the non-active yeast into luke warm water and some honey will activate it within a few hours. In addition, I would recommend boiling the water with the rice rather than mixing it by hand. When it cools, then add the yeast(so it doesn't die, 110-120oF is deadly to yeast). It will save you a lot of time, and will be _far_ less likely to become contaminated then mixing it with your hands and dropping it into festering tap water.
I was shocked this worked at all with him pouring just tap water out of the tap and putting the cooked rice in it. What was the purpose of sterilizing the glass container with alcohol, only to put germ ridden water in it? Tap water is teaming with microbes.
You can also save stirring it if you use a hand mixer to break down the rice into puree to begin with. In addition, the yeast do not need to be put into a coffee grinder, they will dissolve on their own.
A great alternative to this approach is to use a pressure cooker instead, which will bleed off the excess pressure while keeping the interior sealed from microbes. The entire process can be done inside the pressure cooker/canner.
I heard the shelf life of makgeolli is only 10 days.. is that true or do they last longer than that?
awesome video...im at the stage where the rise rose up and it kind of scared me...up now i see that is normal...cant wait to try it...and thanks again
Hi Max...i wonder which do you think is better to drink makgeolli ; cold, normal or warm? thanks and good job :)
Hi Max .Can I use Yeast bread ? And what you used After yeast (Yellow thing) If allowed select our Ingredients.
I am going to try this tonight
thanks a million
what about adding some flavor? In needs to be hot ? In cold winter we cant make it ? Thank you
Actually makgeolli is traditionally brewed in winter.
nice! i really wanna try it. My mom's planning to make it one of these days. I can't wait. also tea cleans pretty well too
Hello, what type of rice did you choose? Or maybe does it not matter?
can i use a regular rice cooker to cook the rice instead of steaming it?
Would some coconut or pineapple help the taste or sweetness instead of a sacryn based sweetner .
Oh and to add to my comment below I also made a simple syrup instead of using the fructooligosaccharide! Again it came out seriously delicious! Thank you!!!
What are your original and final gravity readings?
What do you do with the water used to ferment the rice, you throw it or i can keep it in the fridge for 3 days?
Awesome video! Thanks.
It's 85 Fahrenheit. 85 Celsius is almost boiling, 185 Fahrenheit.
why not use saran wrap and poke holes in the top? would that work?
can i leave it to fermentate for more than 5 days?
can we add water and some fruit juice?
What is the powder in the little envelope? I couldn't understand. The one after the yeast. Please tell me. Thanks
hey i have a question i have followed all your steps and i have my rice fermenting right now its on its 3rd day of fermenting well bubbles and stuff but i was worried about the last part when you just filter the rice n get all the alcohol is there ethanol in it do we need to distill it? or can we just drink it like that?
Just drink it as is. Yeah it does contain ethonal. Ethonal is scientific name for alcohol espesally the one we drink. Wine and beer, liquor contain ethonal. No you don't distill one it's illegal in USA 2 you have to know what you doing to distill. By distilling this would turn into liquor (soju) it would no longer be makgeolli.
I have a hybrid of Makkoli and Thai Sato,
I followed this method fully, but didnt use Nuruk, used those Chinese yeast balls instead.
And I didn't use Korean rice, but normal Thai sticky rice, so I guess it would turn out more to be Sato.
What is the difference between those yeast balls and nuruk? doesn't both have the amylase enzymes since they both are used to make rice wine?
Anyway, buckets are put in warm room, 2nd day now, jars are bubbling, looking nice and can smell alcohol :)
Hi Zedomax! love the video, how long does the makkoli last before going bad after its ready to drink?
Awesome, made my first batch thanks Zedomax!
***** never made rice wine. but what ive discovered with fruit juice(hooch), is that you dont need much yeast(as yeast reproduces very, very quickly). its more about the sugar-water ratio. and yes, more yeast makes it sour, which is way i use less.
+zedomax can you use minute rice?
Hi! Great video!!
So I'm wondering can you list the materials you used to make the rice drink. Also do you know once I am done making the drink how long until it expires. Oh. Do you think it's like wine the longer the better taste. Thank you!!! 🍶
One think I dont get with all rice wine recipes is why isn't there any Airlock needed?
Or does the paper towel substitute this?
I've never created alcohol before but recently I've gotten quite interested in this. If someone can clarify this for me I would be much appreciated.
where do i buy that in new york staten island???
Could you use regular white rice and add sugar?
what did you use for sweetener? liquid glucose?
I'm gonna try something different because I can't find any nuruk where i live so I'm just gonna mix wheat germ and yeast and follow every step of yours to gamble if it works.
Hey, Thanks Dude. Great video, I live in Taiwan but can't speak Chinese so this looks like a nice little project to mess around with thanks.
thx a lot. it is really informative.
Hey max I made my first batch but it came out a little sour. I kept it super sanitized and everything. Also fermented it for 3 days and bottled it and put it in the fridge. Can you let me know?
Can beer brewing yeast be used instead?
can we use a rice steamer to steam the rice instead of what you have shown in your video? Your video was helpful.
jun jang Yes，you can. I use rice cooker and it’s much easier, but it has to be a good one that’s not burned at the bottom.
I suppose you can put some fresh strawberries in the ferment it will go to a pink or rose color and give it the taste like a fruit juice or drink but should be safe enough all natural flavors ---I like your vid very informative -sorry had to chuckle it`s milking a cow --Another good way to extract the wine is use a spinning lettuce rincer with the cheesecloth --to really clearify it freeze it partially pour off the achohal .
I just had to stop back here to let you know that I made the Makkoli and IT TASTE GREAT!!! Sparkly, sweet with a slight creamy citrusy taste!!! I love it! The flavor was so wonderful and I can not believe that it came out so well on my first try!!! The only difference is that I used the sweet rice in my rice cooker and removed it when it was almost done, then let it sit to cool. Thank you so very much for this vid! I think that this will become a staple in my household!!! (^_^)
kool video... thanks for sharing...
Can you tell me, in 한글, the brand and product you are sweetening with?
It workd! I used 2 much enzyme on my 1st batch ‘cause it started bubblin the min I added all into my Korean fermenting jar purch’d from A.Field Pottery.(tx 4 posting his info on Ur site) I steam better now tht I gt 1 of those cone-shaped bmboo steamer & alum.pot w/the cheese cloth tht comes as a kit. I used powdrd sugar(10x)& gt carbonation in a few days just like U sd! There’s no better high than the 1 U get from drinking your own natural brew! I toasted the 1st glass in Ur honor to Dionysus.
Hi Max, today is day 3, i didn't hear any bubbling sound... I think my rice was little too soft after I cooked it and I didn't put enough yeast, it looks little like congee now... would that affect the fermenting time? :( did I failed? T__T
hi, does baker's yeast works as well?
By chance, on your first tries when you "grew fungus" did it turn a darker color (sort of tan color instead of white)? I'm making my first batch and not sure if it is bad or fermenting phase.
Good video man have you ever heard of people adding sugar to get a higher alc proof just wondering ? This interests me cause its alc content is fairly high for a wine or beer ive never made made either but many other things . But great video.
+rjohnston411 Dextrose is corn sugar
Do I have to put water can just drink it just like that at the end
Can we use jasmin rice?
Cand you do one on Soju?
Korean Soju and its Japanese cousin Souchu are Distilled Beverages. In America distillation is illegal at the Federal level and is legal in some States. Legality aside, and interesting though it may be, you have the expense of a still and home distilling carries the much-debated risks of explosion during the process and wood alcohol (Methanol ) poisoning from the finished product. Also people poison themselves with not being careful enough with the potentially high concentrations of regular alcohol (Ethanol) (think Everclear)
I live in new york, do you know where to buy one here?
I will try this, rice wine is one of my favorites! Cheers from sweden!
i've heard that you cn add a fruit flavor to it, do you know how to do that?
i cant wait to try this thanks
Cool post. Thanks!
your camera got cut off when you added the sugar. could you please clarify that part of the process?
thank you for the detailed explanation.... it looks like fun!
superb
Can I use Calumet baking powder as a substitute instead?
Please tell us the name of the sugar you used for carbonating your Korean rice wine Makkoli.
I used Chinese Dried Yeast balls that I bought frm my local Asian Market, and it's gave my the Best out of it
Hi Zedomax,I fermentated it yesterday,it is so foamy that half of the mix poured out of the jar and I can't stop the foam.
What is the reason for that and what can I do.Thanks.
That normal for fermentation that actually how you know fermenting. The bubbles are caused by yeast which produce co2 and alcohol as a by product. Try not filling to brim and leave the Lid lose so the gas can escape. This normal for fermentation nothing to worry about.
What kind of yeast we use?
what is the yellow mini pack?
I appreciate your video. Very educational & informative. You probably already know this but, I'd like to say, if you leave your sake or Korean rice wine to ferment for 30 days longer... It'll be at least 40- 50 per cent alcohol. Please, make some more video's, you're doing great. I'm making peach wine & persimmon wine. I've made raisin wine which each one of them took 3 - 6 months to ferment then I let them set in the dregs for an extra 2 months, then I filtered it (strained it ).
Persimmon wine sounds amazing!
scot yung the yeast dies at about 15-20%. how do you get it to 40-50%. never heard of that...
When I make wine, I leave it on the dregs.(dregs meaning fruit, malt, mash ect. ect.) for an extra 30 days which makes it more potent. I just thought if you left the rice wine in the jar to ferment longer than 8 days maybe it would be more potent too. I am a humble person, I can accept correction. Thank you for contacting me. I usually add twice as much yeast as it calls for too.
Elle Bee My persimmon wine turned out strong but, bitter because I didn't have enough sugar. My orange turned out very strong cause I used dry wine yeast instead of sweet wine yeast.
Hey, I'm unable to get nuruk at where I am. Was wondering if there is any way to make nuruk?
I don,t know if you got yours, but I got mine off of amazon
Thank you for this, Ill be trying this in the next few days once
my brew equipment is done with the ginger beer im doing.
Again, thanks.
Yum yum 😋 ginger beer 🍻
Nuruk is simply amylase enzyme and wild yeast. It is not the same as milled yeast, but rather the by-product of milled yeast. It's the amylase enzyme that breaks down the gluten in the rice and converts it into sugar, so that the yeast has something to eat and convert to alchohol. If you don't have access to a Korean grocer, you can pick up amylase enzyme at most Home Brewery stores, and also online.
Hi,
I have some questions before I make the liquor:
-Nuruk imported from Korea is expensive in my country. Will it work with amylase enzime bought in my country? It looks different: It is a white powder with no wheat crops.
-How long can you storage it? Years or days?
-Is it possible to storage it on pottery bottles with flip-top closures instead of plastic bottles?
-Do you drink the magkeolli very cold, warm or hot?
Thanks for this detailed informative video.
yes
Do they sale Beano brand anti-gas tablets in your country? They are nothing but amalyze enzyme. Crush up a hand full of tablets and mix with the rice. It will convert the starches into sugars. This is an old home-brewer truck to make light beer.
I already bought nuruk and made makgeolli... I am not very fond of it. Thanks whatever.