I literally just started a 2 gallon rice wine recipe with glucoamylase enzyme on Wednesday. This is definitely a video that, combined with what I'm doing right now, is going to be suuuper helpful for future batches of wine!
Maybe you can try another batch using only amylase and glucoamylase. The enzymes should be able to break down the rice. I wonder what the end product would taste like.
I use amylase when I make wine out of root vegetables! I always wondered how it would work in makgeolli brewing!! I may actually try this based on your experiment to cut down the sourness... But I may just use 1/4 of a tsp, or 3/8. Thank s for this video Jeff, very interesting and informative 👍
It's possible that using amylase at the beginning might produce too much sugar at once, stressing out the yeast, though this seems unlikely. It would be interesting to try adding the amylase near the end of normal fermentation instead.
I thought about that too but then I considered that the yeast he uses is Red Star Premiere Blanc which is a very aggressive yeast (on a par with Lalvin EC-1118). It will ferment up to 18%abv. The brew didn't stall so I think adding it at the beginning worked out in this case. Just my opinion.
Really cool controlled experiments! Do you think amylase could be used to 'rescue' a multistage brew that turned bit too sour after a few days? I don't always get sour brews, and honestly can't seem to control when a brew comes up more tart than another. With my 'lucky' brews I'd be happy to leave this out, wonder if there's a way to reliably use the amylase as a remedy or fix as things are starting to go sour.
Thanks for your question! I'm not sure it could rescue a brew from sourness - the enzymes don't directly affect the acidity of a brew. It might be important to have good yeast, so that the lactic acid bacteria don't dominate. But as you know from the video, I'm not that good at predicting! So you might need to experiment with this.
Thanks for watching! I use the plastic bottles because they can handle highly carbonated brews. For long term storage, I pour off the clear layer into glass bottles. Happy brewing!
Hi I have a question, can I substitute Nuruk completely with a mix of amylase enzyme + yeast + lactic acid? If yes, do you have the ratios I have to use? Thank you so much, you make amazing content!
Interesting question... a brewing friend of mine has made rice with with only emylase enzyme and yeast, and it worked for him. I suspect that using nuruk does create more flavor in the end product. You'll have to try it and see if you like the flavor!
@@JeffRubidge Good news, hope it works for me too! My end product is soju, which I will distill from makgeolli, so the end result should not be very different right? Also, is there a way to calculate how much of amylase enzyme and yeast I use per kg of rice? Thanks a lot!
@@gushinwin9417 there is a way to calculate the amount of enzyme you need, but you need to know the SP (Saccharification Power) of the enzyme you are using. Sometimes this is specified on the package. For the purified enzyme that I had, I go over some of the recommended amounts in the video - there is a range.
@@gushinwin9417 regarding soju, I don’t have much knowledge. My guess would be that the taste would be different. But it might not be different in a way that matters to you.
I'm not sure what the real explanation is. The extra enzymes work fast, so it seems that the lactic acid bacteria don't get much of a chance to produce sourness. That's in common for A, B, and C. But the extra enzymes in C affected the fermentation in a way that ended up with more residual sugar.
@@JeffRubidge regular amaylase breaks down long chain starch where gluco amaylase converts starch ends to sugar. Having both enzymes increases sugar conversion efficiency. One thing i noticed is that you are not using amaylase at its optimal temps. (60-70C)
@pierrecao4758 thanks for your comment! It’s true the amylase is optimal at those temperatures but that would require separation of saccharification and fermentation into two separate phases. And I’m all about simultaneous saccharifation and fermentation! Happy brewing!
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This was a really cool experiment!
Thanks!
I literally just started a 2 gallon rice wine recipe with glucoamylase enzyme on Wednesday. This is definitely a video that, combined with what I'm doing right now, is going to be suuuper helpful for future batches of wine!
Thanks for your comment!
Maybe you can try another batch using only amylase and glucoamylase. The enzymes should be able to break down the rice. I wonder what the end product would taste like.
I use amylase when I make wine out of root vegetables! I always wondered how it would work in makgeolli brewing!! I may actually try this based on your experiment to cut down the sourness... But I may just use 1/4 of a tsp, or 3/8. Thank s for this video Jeff, very interesting and informative 👍
Thanks for sharing your experience with amylase!
Amateur science! Thanks for sharing. I love it!
Thanks for watching!
It's possible that using amylase at the beginning might produce too much sugar at once, stressing out the yeast, though this seems unlikely. It would be interesting to try adding the amylase near the end of normal fermentation instead.
I thought about that too but then I considered that the yeast he uses is Red Star Premiere Blanc which is a very aggressive yeast (on a par with Lalvin EC-1118). It will ferment up to 18%abv. The brew didn't stall so I think adding it at the beginning worked out in this case. Just my opinion.
@@leifd731Yeah, really hard to say. Certainly, the outcome here was entirely unexpected and confusing.
Thanks for your comment! I hesitate to predict what would happen, so an experiment is necessary.
This is exactly what I wanted to try. Thank you for sharing such a cool information!
Thank you, and happy brewing!
Really cool controlled experiments! Do you think amylase could be used to 'rescue' a multistage brew that turned bit too sour after a few days? I don't always get sour brews, and honestly can't seem to control when a brew comes up more tart than another. With my 'lucky' brews I'd be happy to leave this out, wonder if there's a way to reliably use the amylase as a remedy or fix as things are starting to go sour.
Thanks for your question! I'm not sure it could rescue a brew from sourness - the enzymes don't directly affect the acidity of a brew. It might be important to have good yeast, so that the lactic acid bacteria don't dominate. But as you know from the video, I'm not that good at predicting! So you might need to experiment with this.
Awesome thanks Jeff
Thanks for watching!
you are out here doing great work. thank you for all the information you give us also, why do you prefer plastic bottles?
Thanks for watching! I use the plastic bottles because they can handle highly carbonated brews. For long term storage, I pour off the clear layer into glass bottles. Happy brewing!
Hi I have a question, can I substitute Nuruk completely with a mix of amylase enzyme + yeast + lactic acid? If yes, do you have the ratios I have to use? Thank you so much, you make amazing content!
Interesting question... a brewing friend of mine has made rice with with only emylase enzyme and yeast, and it worked for him. I suspect that using nuruk does create more flavor in the end product. You'll have to try it and see if you like the flavor!
@@JeffRubidge Good news, hope it works for me too! My end product is soju, which I will distill from makgeolli, so the end result should not be very different right? Also, is there a way to calculate how much of amylase enzyme and yeast I use per kg of rice? Thanks a lot!
@@gushinwin9417 there is a way to calculate the amount of enzyme you need, but you need to know the SP (Saccharification Power) of the enzyme you are using. Sometimes this is specified on the package. For the purified enzyme that I had, I go over some of the recommended amounts in the video - there is a range.
@@gushinwin9417 for example the Korean purified enzyme package recommended 0.1 to 2.0% usage.
@@gushinwin9417 regarding soju, I don’t have much knowledge. My guess would be that the taste would be different. But it might not be different in a way that matters to you.
👍👍👍
Why is jar C the sweetest?
I'm not sure what the real explanation is. The extra enzymes work fast, so it seems that the lactic acid bacteria don't get much of a chance to produce sourness. That's in common for A, B, and C. But the extra enzymes in C affected the fermentation in a way that ended up with more residual sugar.
@@JeffRubidge regular amaylase breaks down long chain starch where gluco amaylase converts starch ends to sugar. Having both enzymes increases sugar conversion efficiency. One thing i noticed is that you are not using amaylase at its optimal temps. (60-70C)
@pierrecao4758 thanks for your comment! It’s true the amylase is optimal at those temperatures but that would require separation of saccharification and fermentation into two separate phases. And I’m all about simultaneous saccharifation and fermentation! Happy brewing!