Hey Jeff, I just harvested both second stage and first stage makgeolli and the second stage is so much smoother and tastier. No wonder 2 stage is preferred! Thank you so much for all your detailed makgeolli videos!
Hi Jeff, I just pitched the rice after a 12 hour first stage, seeing how active the juk was. Hopefully it turns out ok. Perhaps you can do a 12 vs 48 hours comparison
Hello Jeff, thanks for that Video. I have a question tho. In that video, you mentioned diluting the Wonju and referring to it as premium Makgeolli. However, isn't Makgeolli made by diluting Takju with water? I'm a bit confused because in my brewing process, the Takju portion is very small, which would not yield a significant amount of Makgeolli.
Thanks for your question! I think you got the right idea. I am making a distinction here between "traditional" makgeolli and "premium" makgeolli. Imagine that you are a peasant farmer brewing rice wine. You filter the product roughly, imagine the bottom 1/4 is the takju and the top 3/4 is the cheongju. The landowner takes the cheongju (since you are a peasant, you don't deserve it) and leaves you only the takju. You dilute that with water and that is traditional makgeolli. If you took the entire product, the wonju, and diluted that with water, that would be fancier, because it includes the cheongju, so I called it _premium_ makgeolli. Using the word "premium" to distinguish it from the traditional makgeolli which would not include the cheongju. It's great that you have a lot of cheongju when you brew. What is your secret? Many brewers seem to have problems with getting a good proportion of cheongju in their product.
Hey Jeff. This is a great video. I'm gonna go for 2 days with my 1st stage that has been done this morning. And for the idea, some people suggest filtering the jigemi one more time having it mixed with new water and even use grinder to get more juice and filter one more time. If you're interested? I'm pretty sure that will result in giving less chung-ju but curious though :)
Thanks for watching! Please see ruclips.net/video/vduraJBVq4c/видео.html about your first question. For your second question, I think I would do 2 days most of the time, but 3 days in cooler temperatures. Hope that helps!
I've been using this ratio: 200g of rice flour for the first stage and 800g of rice for the second stage. So that's a 1:4 ratio, or 20% of the total rice for the first stage. For details on planning multistage recipes, please see ruclips.net/video/cm46YvLSczQ/видео.html. Happy brewing!
The methods used to measure alcohol content of wine and beer will not work with rice wines. For one thing, for rice wines, the brewing process is simultaneous saccharification and fermentation, rather than just fermentation. Please see ruclips.net/video/J8jptOB2s_I/видео.html . That's why I estimate only by taste. Thanks for your question!
![[Korean Liquor Exploration Ep2] Makgeolli & Kimchi | The beverage that comforts our tired hearts](/img/1.gif)
Hey Jeff, I just harvested both second stage and first stage makgeolli and the second stage is so much smoother and tastier. No wonder 2 stage is preferred! Thank you so much for all your detailed makgeolli videos!
@@SK-tk6yh glad to hear that you’re enjoying brewing!
I was wondering about this and you nailed it!
@@SK-tk6yh thanks for watching!
Hi Jeff, I just pitched the rice after a 12 hour first stage, seeing how active the juk was. Hopefully it turns out ok. Perhaps you can do a 12 vs 48 hours comparison
Glad to hear that you’re brewing! I’m sure it will be tasty. I’m not sure what the effect will be of this timing.
Hello Jeff, thanks for that Video. I have a question tho. In that video, you mentioned diluting the Wonju and referring to it as premium Makgeolli. However, isn't Makgeolli made by diluting Takju with water? I'm a bit confused because in my brewing process, the Takju portion is very small, which would not yield a significant amount of Makgeolli.
Thanks for your question! I think you got the right idea. I am making a distinction here between "traditional" makgeolli and "premium" makgeolli.
Imagine that you are a peasant farmer brewing rice wine. You filter the product roughly, imagine the bottom 1/4 is the takju and the top 3/4 is the cheongju. The landowner takes the cheongju (since you are a peasant, you don't deserve it) and leaves you only the takju. You dilute that with water and that is traditional makgeolli. If you took the entire product, the wonju, and diluted that with water, that would be fancier, because it includes the cheongju, so I called it _premium_ makgeolli. Using the word "premium" to distinguish it from the traditional makgeolli which would not include the cheongju.
It's great that you have a lot of cheongju when you brew. What is your secret? Many brewers seem to have problems with getting a good proportion of cheongju in their product.
@@JeffRubidge Thanks Jeff! Your answer is super helpful, now I got it!
Hey Jeff. This is a great video. I'm gonna go for 2 days with my 1st stage that has been done this morning. And for the idea, some people suggest filtering the jigemi one more time having it mixed with new water and even use grinder to get more juice and filter one more time. If you're interested? I'm pretty sure that will result in giving less chung-ju but curious though :)
Yes, it is a good idea to try the second filtering! Please see ruclips.net/video/y1c3pxuhK7Y/видео.html and ruclips.net/video/DuDVDZOwdS0/видео.html .
@@JeffRubidge You've done it! Of course :)
Why does the rice need to be drained after the long soak? Thanks for doing all these tests!
That's because we want to steam the rice, not boil it. Steaming gives us the right moisture content at the end. Thanks for your question!
How long does makgeolli last in the fridge?
Do you prefer the 1, 2, or 3 day 1st stage length?
Thanks for watching! Please see ruclips.net/video/vduraJBVq4c/видео.html about your first question. For your second question, I think I would do 2 days most of the time, but 3 days in cooler temperatures. Hope that helps!
Hey, what would be the ratio for rice flour to godubap? I'm thinking of trying 1-2kg of rice :)
I've been using this ratio: 200g of rice flour for the first stage and 800g of rice for the second stage. So that's a 1:4 ratio, or 20% of the total rice for the first stage. For details on planning multistage recipes, please see ruclips.net/video/cm46YvLSczQ/видео.html. Happy brewing!
Why guess at which one has a high ABV? Is there not a way to figure it out? Walk me through how you calculate the ABV . 🙏
The methods used to measure alcohol content of wine and beer will not work with rice wines. For one thing, for rice wines, the brewing process is simultaneous saccharification and fermentation, rather than just fermentation. Please see ruclips.net/video/J8jptOB2s_I/видео.html . That's why I estimate only by taste. Thanks for your question!
Would a vinometer be useful here? There’s another testing method that uses a boil off measurement to precisely identify ABV.
@@JoeGraves24 my efforts to determine ABV: ruclips.net/p/PLfbW3d1lMMCenpXf0qPTaMYgL1JIsuD6f .