Thank you for your time, I am over 70 years young in Phoenix, Arizona USA and my 1st attempt to make Makgeolli in my 5L Onggi did not come out as I expected. The kitchen was around 81*F and after about 5 weeks when I went to fill my swing top 500ml bottles I wound up with the best tasting "Rice Wine Vinegar" I ever had. So I am using it for my vinegar for now. I made 5 and 1/2 bottles of it and I am down to one now.
you have too much acetic acid production, try limiting the amount of oxygen during fermentation. usually in beer acetic acid is created from oxygen permeation.
Yeah, the vinegar is made by allowing to much air exchange in the fermentation vessel. Your container was not sealed well during those 5 weeks, or it was in an area with temperature fluctuations that expanded and contracted the air causing the vessel to “Breathe”
If you don't use water B would it just be a very strong makgeolli? Also, why is mixing regular rice + glutinous rice preferred? How do you sanitize your plastic bin for the fermentation? Thank you for your video!
If you won't use water the result will probably be a sweet wine, because nuruk will decompose more sugar, than yeast will be able to ferment into alcohol. Usually with the most alcohol-resistant yeast (like some cultivars S. Bayanus) you can reach up to 21-22% of alcohol contant. Pure steamed rice would reach ~ 40% ABV if fully fermented. Also that depends on a lot of other factors, however the sweet rice wines are much more difficult to produce than the dry/semi-dry/semi-sweet ones (the same goes for botrytized grape wines as well as Pedro Ximenez sherry btw).
"There are two kinds of rice typically used in Korean traditional alcohol: Mepssal (멥쌀) and Chapssal (찹쌀). Mepssal, or non-glutinous rice, is the type of rice typically used in Korean cooking and found as a side dish with meals. Chapssal, or glutinous rice, is the type of rice used in making rice cake, and familiar to many as sushi rice. Visual identification of mepssal and chapssal in dry grain form is easy, due to differences in starch content. Mepssal contains 80% amylopectin and 20% amylose and is mostly transparent. Chapssal contains 100% amylopectin and is an opaque milky white. Due to these differences in starch content, choosing between mepssal and chapssalwhen designing a recipe is of paramount importance. Use of mepssal in a recipe can impart a dry flavor, whereas chapssal can impart sweetness. Differences in starch content can also impact required soaking times. According to research done by the RDA, after washing the rice, mepssal should be soaked for a minimum of three hours, whereas chapssal should be soaked for a minimum of two hours. "
I live where the temperature gets to like 30°-31°C. So I'm guessing 4 days or 5 days max? I'm making a batch now and it's on day 2. Can't wait to taste it
Oh wow thanx so much for referring to my clip. I would say that around 23~25 is the most preferable temperature. Maybe turning on an airconditor would help makgeolli fermentation go well. Start tasting it on day3, I really hope your Makgeolli turns out great. I will cross my fingers for you!
I have wondered the same thing myself, since getting Nuruk and making Nuruk seems to be a nontrivial task. Malted barley that you buy for making beer (tends to be fairly cheap) contains enzymes called beta-amylase and alpha-amylase, respectively. These enzymes aid in the breaking down of starches and cellulose in the malt from long-carbohydrate chains to shorter-carbohydrate chains, or sugars, that can be converted by yeasts into alcohol and which taste sweet (obviously). Yeasts are bad at converting longer carbohydrate chains so we need to exploit these enzymes in order to convert the starches to sugars, which we can then ferment with yeasts. The drawback of using the alpha and beta amylase from malt is that you would need to do it within the range of the amylase(s) that you are using: About 55-65 degrees celsius for beta amylase, and 65 to 72 degrees for alpha amylase. Various sources give slightly different ranges, but this is essentially correct. Beta amylase is actually more thorough at breaking down all chains to the shortest components, but only at the ends, and is therefore a bit slow by itself. Alpha amylase works more quickly, potentially breaking chains in multiple places at once because it can "attack" anywhere on a chain, but also more haphazardly. Since it creates more end-points, it creates opportunities for the beta amylase. Therefore, if you mash at 65 degrees, you will get more pure sugars, which the yeasts will more readily convert to alcohol. Comparatively little sweetness will remain, and the result will be somewhat dry and with more alcohol content. If you mash at 68 degrees, you will end up with a portion of longer sugar molecules. Yeasts will be less proficient in converting these molecules to alcohol, leaving some of them unfermented. These remaining sugars will give rise to sweetness and body, and produces a less dry result. The fascinating and useful thing with Nuruk is that it does not only contain yeasts from the wheat, but also molds which produce an amylase that works in room temperature. I believe the following alternatives could be possible, though only the first strictly conforms to any of the classic wine recipies: 1) Order actual Nuruk from online and have it shipped or find a Korean store and ask them if they have it or can tell you how to get it. Follow the classical recipe. 2) Buy alpha and/or beta amylase and then add them to a rice-mash which you keep at a temperature of, say, 65-70 degrees celsius, or whatever range that is supported by the amylase that you are using, and that gives you the balance of sweetness and alcohol that you prefer, for about an hour. Be careful not to overheat, the enzymes will quickly denature at higher temperatures. Maybe the rice can actually be discarded when done with this step, giving you a liquid which can be cooled down and fermented. Not sure whether to actually rinse the rice first or not. 2) Mix rice and malt and perform the mashing step above, probably somewhere at 65-70 degrees. This would be kind of a rice-infused beer, perhaps. I do not know how high of a ratio of malt-to-rice that you would need to get a good enough effect, since the amylase will work on both the malt and the rice and will therfore be a bit attenuated/spread out. Perhaps mashing for 1,5 to 2 hours will allow most starches to be converted, or perhaps 1 hour is still good enough as well, without considerable loss. In a beer, the grain in the mash is discarded, but when making rice wine the rice is kept during fermentation, possibly because the amylase traditionally relied upon works more slowly, due to various factors such as the cellulose and starch cells being more like jelly in higher temperatures, thereby being easier to access by the amylase (not sure about this, but seems reasonable). In this step, we may therefore be able to discard the rice (and grain) as in the step above. Again, unsure of whether we should rinse away starches or not. 3) This could possibly be a separate step that you take in parallell with steps 1, 2 or 3, where, if we rinse the rice, instead of throwing away the starchy water, we keep it. It could also be a poor mans alternative to step 1, and may possibly generate a result that is somewhat similar to genuine rice wines (or maybe not!). Rinse rice according to typical rice-wine recipes and keep the starchy water that comes from it instead of throwing it away. The starches can not be fermented as they are, but they may be able to contribute both body and sweetness (due to salivary amylase). Instead of worrying about the starches, we simply add sugar and yeast (there are ways to calculate alcohol content by weight of sugar to volume of water, or by measuring the added density of the solution that the sugars added, and then assuming some % of conversion from sugar to alcohol etc. Google will probably help. Other sugar-based-fermentation recipes could also be used as a guide for how much sugar to add). The yeast will ferment the sugar to alcohol, and the starches will remain and (hopefully) create some full-bodied taste similar to rice wine. No idea how well this works, but could be worth a shot. 4) Finally, I do believe that a very old classic way of converting the starches to sugars was to literally mix saliva with the rice, because our saliva actually contains salivary amylase, which does the same job as Nuruk and malt-amylase's, and in normal temperatures as well (not sure about exact optimal range, but body temp seems reasonable). However, I find this option to be disgusting, and if that is the only option, I would rather not do it.
You can use a little bit of wheat flour like in many chinese rice wines as well. Wheat does contain quite a lot of beta-amylase, more than enough to make even sweet rice wines.
do you mind posting links to the tools and ingredients you've used on amazon? i tried another recipe but the taste is flat, a little sour. the fermentation process didn't go as planned. the 3 distinct layers are much smaller but the top layer is not amber but more yellow-ish. the rice also didn't float to the top. also, is yeast necessary? i didn't want to use it since i didn't want to have to watch over it all the time to make sure it's not sour.
Sorry I DO NOT USE AMAZON, I made 3 accounts with new emails only for amazon and the credit cards were all hacked for over $1K EACH within a few hours. Amazon can go to HELL!
Just ordered some nuruk to try for the first time. Question: if I want to flavor with fresh raspberries or blackberries, is there a recommendation for fruit % weight versus thr recipe items like the rice weight?
A lot of people brew drinks with bread yeast and the only effect is it sometimes makes it slightly cloudy, which would not matter for something like this.
Thank you for your time, I am over 70 years young in Phoenix, Arizona USA and my 1st attempt to make Makgeolli in my 5L Onggi did not come out as I expected. The kitchen was around 81*F and after about 5 weeks when I went to fill my swing top 500ml bottles I wound up with the best tasting "Rice Wine Vinegar" I ever had. So I am using it for my vinegar for now. I made 5 and 1/2 bottles of it and I am down to one now.
Thank you for experience and comment on the recipe. i am glad u made ur way around to make a rice wine vinegar!
you have too much acetic acid production, try limiting the amount of oxygen during fermentation. usually in beer acetic acid is created from oxygen permeation.
Yeah, the vinegar is made by allowing to much air exchange in the fermentation vessel. Your container was not sealed well during those 5 weeks, or it was in an area with temperature fluctuations that expanded and contracted the air causing the vessel to “Breathe”
Thank you for the reply@@SetTheCurve
If you don't use water B would it just be a very strong makgeolli?
Also, why is mixing regular rice + glutinous rice preferred?
How do you sanitize your plastic bin for the fermentation?
Thank you for your video!
If you won't use water the result will probably be a sweet wine, because nuruk will decompose more sugar, than yeast will be able to ferment into alcohol.
Usually with the most alcohol-resistant yeast (like some cultivars S. Bayanus) you can reach up to 21-22% of alcohol contant. Pure steamed rice would reach ~ 40% ABV if fully fermented.
Also that depends on a lot of other factors, however the sweet rice wines are much more difficult to produce than the dry/semi-dry/semi-sweet ones (the same goes for botrytized grape wines as well as Pedro Ximenez sherry btw).
"There are two kinds of rice typically used in Korean traditional
alcohol: Mepssal (멥쌀) and Chapssal (찹쌀). Mepssal, or non-glutinous
rice, is the type of rice typically used in Korean cooking and found as
a side dish with meals. Chapssal, or glutinous rice, is the type of rice
used in making rice cake, and familiar to many as sushi rice. Visual
identification of mepssal and chapssal in dry grain form is easy, due
to differences in starch content. Mepssal contains 80% amylopectin
and 20% amylose and is mostly transparent. Chapssal contains 100%
amylopectin and is an opaque milky white. Due to these differences in
starch content, choosing between mepssal and chapssalwhen designing
a recipe is of paramount importance. Use of mepssal in a recipe can
impart a dry flavor, whereas chapssal can impart sweetness. Differences
in starch content can also impact required soaking times. According
to research done by the RDA, after washing the rice, mepssal should
be soaked for a minimum of three hours, whereas chapssal should be
soaked for a minimum of two hours. "
We nepali called it jaad it’s the same process ❤
I live where the temperature gets to like 30°-31°C. So I'm guessing 4 days or 5 days max? I'm making a batch now and it's on day 2. Can't wait to taste it
Oh wow thanx so much for referring to my clip. I would say that around 23~25 is the most preferable temperature. Maybe turning on an airconditor would help makgeolli fermentation go well. Start tasting it on day3, I really hope your Makgeolli turns out great. I will cross my fingers for you!
☺️👌🙏
Nuruk is not available in the Netherlands is there any substitute?
Hello ..Do u mind share recipe for the Lees from Makgeolli?
Nuruk is not available here, what’s the alternative of nuruk to make makgeolli?
I have wondered the same thing myself, since getting Nuruk and making Nuruk seems to be a nontrivial task.
Malted barley that you buy for making beer (tends to be fairly cheap) contains enzymes called beta-amylase and alpha-amylase, respectively. These enzymes aid in the breaking down of starches and cellulose in the malt from long-carbohydrate chains to shorter-carbohydrate chains, or sugars, that can be converted by yeasts into alcohol and which taste sweet (obviously).
Yeasts are bad at converting longer carbohydrate chains so we need to exploit these enzymes in order to convert the starches to sugars, which we can then ferment with yeasts.
The drawback of using the alpha and beta amylase from malt is that you would need to do it within the range of the amylase(s) that you are using: About 55-65 degrees celsius for beta amylase, and 65 to 72 degrees for alpha amylase. Various sources give slightly different ranges, but this is essentially correct.
Beta amylase is actually more thorough at breaking down all chains to the shortest components, but only at the ends, and is therefore a bit slow by itself.
Alpha amylase works more quickly, potentially breaking chains in multiple places at once because it can "attack" anywhere on a chain, but also more haphazardly. Since it creates more end-points, it creates opportunities for the beta amylase.
Therefore, if you mash at 65 degrees, you will get more pure sugars, which the yeasts will more readily convert to alcohol. Comparatively little sweetness will remain, and the result will be somewhat dry and with more alcohol content. If you mash at 68 degrees, you will end up with a portion of longer sugar molecules. Yeasts will be less proficient in converting these molecules to alcohol, leaving some of them unfermented. These remaining sugars will give rise to sweetness and body, and produces a less dry result.
The fascinating and useful thing with Nuruk is that it does not only contain yeasts from the wheat, but also molds which produce an amylase that works in room temperature.
I believe the following alternatives could be possible, though only the first strictly conforms to any of the classic wine recipies:
1) Order actual Nuruk from online and have it shipped or find a Korean store and ask them if they have it or can tell you how to get it. Follow the classical recipe.
2) Buy alpha and/or beta amylase and then add them to a rice-mash which you keep at a temperature of, say, 65-70 degrees celsius, or whatever range that is supported by the amylase that you are using, and that gives you the balance of sweetness and alcohol that you prefer, for about an hour. Be careful not to overheat, the enzymes will quickly denature at higher temperatures. Maybe the rice can actually be discarded when done with this step, giving you a liquid which can be cooled down and fermented. Not sure whether to actually rinse the rice first or not.
2) Mix rice and malt and perform the mashing step above, probably somewhere at 65-70 degrees. This would be kind of a rice-infused beer, perhaps. I do not know how high of a ratio of malt-to-rice that you would need to get a good enough effect, since the amylase will work on both the malt and the rice and will therfore be a bit attenuated/spread out. Perhaps mashing for 1,5 to 2 hours will allow most starches to be converted, or perhaps 1 hour is still good enough as well, without considerable loss. In a beer, the grain in the mash is discarded, but when making rice wine the rice is kept during fermentation, possibly because the amylase traditionally relied upon works more slowly, due to various factors such as the cellulose and starch cells being more like jelly in higher temperatures, thereby being easier to access by the amylase (not sure about this, but seems reasonable). In this step, we may therefore be able to discard the rice (and grain) as in the step above. Again, unsure of whether we should rinse away starches or not.
3) This could possibly be a separate step that you take in parallell with steps 1, 2 or 3, where, if we rinse the rice, instead of throwing away the starchy water, we keep it. It could also be a poor mans alternative to step 1, and may possibly generate a result that is somewhat similar to genuine rice wines (or maybe not!).
Rinse rice according to typical rice-wine recipes and keep the starchy water that comes from it instead of throwing it away. The starches can not be fermented as they are, but they may be able to contribute both body and sweetness (due to salivary amylase). Instead of worrying about the starches, we simply add sugar and yeast (there are ways to calculate alcohol content by weight of sugar to volume of water, or by measuring the added density of the solution that the sugars added, and then assuming some % of conversion from sugar to alcohol etc. Google will probably help. Other sugar-based-fermentation recipes could also be used as a guide for how much sugar to add). The yeast will ferment the sugar to alcohol, and the starches will remain and (hopefully) create some full-bodied taste similar to rice wine. No idea how well this works, but could be worth a shot.
4) Finally, I do believe that a very old classic way of converting the starches to sugars was to literally mix saliva with the rice, because our saliva actually contains salivary amylase, which does the same job as Nuruk and malt-amylase's, and in normal temperatures as well (not sure about exact optimal range, but body temp seems reasonable). However, I find this option to be disgusting, and if that is the only option, I would rather not do it.
You can use a little bit of wheat flour like in many chinese rice wines as well.
Wheat does contain quite a lot of beta-amylase, more than enough to make even sweet rice wines.
Anyeong, which type of nuruk is this? Is it wheat grain or rice or multigrain?
Does it have to be in the fridge or can I put it in a cool place like a pantry
fridge =)
I watched an additional video of sugar and when I made it I added sugar. Does the original syrup have sugar?
homemade makgeolli usually dont use sugar but store bought uses sugar. So its only a matter of preference! Hope urs turn out great=)
do you mind posting links to the tools and ingredients you've used on amazon? i tried another recipe but the taste is flat, a little sour. the fermentation process didn't go as planned. the 3 distinct layers are much smaller but the top layer is not amber but more yellow-ish. the rice also didn't float to the top.
also, is yeast necessary? i didn't want to use it since i didn't want to have to watch over it all the time to make sure it's not sour.
Sorry I DO NOT USE AMAZON, I made 3 accounts with new emails only for amazon and the credit cards were all hacked for over $1K EACH within a few hours. Amazon can go to HELL!
Just ordered some nuruk to try for the first time.
Question: if I want to flavor with fresh raspberries or blackberries, is there a recommendation for fruit % weight versus thr recipe items like the rice weight?
hi, there
if it's your first time making makgeolli, than i recommend you not adding any fruits because makgeolli is easy to fail~^-^
@@sandychoo will do! Thanks for the fast reply.
I can not hear you.
That’s bread yeast…yuk
A lot of people brew drinks with bread yeast and the only effect is it sometimes makes it slightly cloudy, which would not matter for something like this.
You cant tell, so stop guessing dum-dum