Hi Jeff :) Long-time brewer / distiller; brand new makgeolli / soju hobbyist here. I have been watching your videos over the last little while and have learned a lot. I really appreciate your enthusiasm, love for the craft and willingness to share your journey and knowledge. Thanks for making these! There is a foundational practice among distillers, essential for the quality of one's distillate, of throwing the first little bit of your output away as this tends to contain the weirdest flavours and concentration of undesirable compounds (hangover juice!). Worth bearing in mind for next time!
Thanks for watching and thanks for your comment! I should have mentioned that in this video. As I'm bringing the rice wine up to temperature, I let it evaporate for a minute into the open air before adding the upper bowl with the ice. I realize that's sketchy, and only suitable for very small distillations! Happy brewing/distilling!
jeff의 비디오 덕분에 증류기를 살 필요가 없어졌습니다! 진심으로 감사합니다! 증류기를 이용해 소주를 만드는 내용의 다른 영상을 보면, 보통 처음 나오는 술은 메탄올이 섞여있어 인체에 해로울 수 있다는 있다는 이유로, 5~10% 정도는 버리는 경우가 많았습니다. jeff의 비디오처럼 집에서 소량을 증류하는 경우, 메탄올에 관한 부분은 크게 신경쓰지 않아도 되나요?
It's ok because the size is so small. The total amount of methanol in 1 or 2 liters of makgeolli is so tiny. Distillation cannot increase this amount -- it can only concentrate it. Also, as I'm heating the wine, it is evaporating into the air, before I add the ice to the bowl. So the "heads" (the first part of the distillation) is lost to the air. Now, if you have a larger still, you must be more careful, for this and other reasons.
Genuinely impressed with the strength you got from this very basic setup. Reallly shows you don't need much to actually distill
Thanks for watching!
Hi Jeff :) Long-time brewer / distiller; brand new makgeolli / soju hobbyist here. I have been watching your videos over the last little while and have learned a lot. I really appreciate your enthusiasm, love for the craft and willingness to share your journey and knowledge. Thanks for making these!
There is a foundational practice among distillers, essential for the quality of one's distillate, of throwing the first little bit of your output away as this tends to contain the weirdest flavours and concentration of undesirable compounds (hangover juice!). Worth bearing in mind for next time!
Thanks for watching and thanks for your comment! I should have mentioned that in this video. As I'm bringing the rice wine up to temperature, I let it evaporate for a minute into the open air before adding the upper bowl with the ice. I realize that's sketchy, and only suitable for very small distillations! Happy brewing/distilling!
@@JeffRubidge Oh, good stuff :) How did this experiment turn out on the palette in the end?
@@pauljohnware it has the same aroma as baijiu, so harsh but complex (floral, grass, solvent)
It's funny how these cultural practices arose around what we now know is best practice (throwing out the heads and collecting the hearts)
@@ststst981 ha maybe the just threw the stuff away that tastes awful XD
👍👍👍
jeff의 비디오 덕분에 증류기를 살 필요가 없어졌습니다! 진심으로 감사합니다! 증류기를 이용해 소주를 만드는 내용의 다른 영상을 보면, 보통 처음 나오는 술은 메탄올이 섞여있어 인체에 해로울 수 있다는 있다는 이유로, 5~10% 정도는 버리는 경우가 많았습니다. jeff의 비디오처럼 집에서 소량을 증류하는 경우, 메탄올에 관한 부분은 크게 신경쓰지 않아도 되나요?
It's ok because the size is so small. The total amount of methanol in 1 or 2 liters of makgeolli is so tiny. Distillation cannot increase this amount -- it can only concentrate it. Also, as I'm heating the wine, it is evaporating into the air, before I add the ice to the bowl. So the "heads" (the first part of the distillation) is lost to the air. Now, if you have a larger still, you must be more careful, for this and other reasons.
@JeffRubidge I appreciate your comment, Jeff! I'll try it at home. Thank you!
I wouldn't worry about the sediment it doesn't scarch easily.
ok, thanks for the advice!