July 13, 2020
I just unboxed my makeolli (unfiltered rice wine) kit with my food scientist father and got a food science and Korean history lesson. Malted barley can be used as a nuruk substitute as they are both amylase enzymes and processed in slightly different ways have have the same end result. Traditionally they would put it in large bowls or containers and cover with blankets to keep it warm. The small jar was scoffed at and I was told to use a gallon jar. I will be making this starting tomorrow. I’ll likely post updates on how it is going. This will likely also become a mini food science lesson.
July 14, 2020
The rice for the makgeolli (Korean unfiltered rice wine) is soaking. Of course, my dad did some research. The optimal temperature for the enzyme activity is 77°F. This means we will ferment it in the top level of the house. Soaking time is traditionally done for at least 8 hours or overnight. I started soaking around 10am, so I will cook it around 6pm.
After 7 hours of soaking, I drained and rinsed the uncooked rice before cooking it in the rice cooker. 2 1/2 (rice) cups of rice to 2 1/2 cups water. Since it was a small amount, the small jar was used. Next time I will try 2 1/2 cups of rice with malted barley to experiment and see the difference. After the rice was cooked, I spread it out on a pan with plastic wrap so the rice wouldn’t stick to cool down. After it was cooked, I added it to the jar with the yeast, the nuruk starter, and 3 cups of water. The second pictures is the mixture after I mixed it tonight. The lid was closed and then slightly turned open to allow gas to escape.
July 15, 2020
First stir of the day, sterilizing the spoon before stirring. The rice expanded quite a bit and looked like it would be hard to stir, but it was easier to stir than yesterday. After stirring, the liquid separated from the rice a bit. Now to wait until the evening stir. Twice a day for 2 more days.
July 16, 2020
Day 2 of makgeolli with nuruk. I just finished the makgeolli with malted barley. I used the same exact process but swapped nuruk for malted barley. The only other difference is a different jar. I wanted to do them as close together as possible so that they will be done within a similar time frame. This way they can be taste tested at the same time and compared to see what the differences are.Currently, the main difference is color, but I wonder if that will change as it ferments.
July 17, 2020
Day 3: Makgeolli with nuruk is doing well and I can clearly see some liquid separation. Tonight will be the last stir before leaving it alone. Day 1: The makgeolli with malted barley is very thick. The rice should start breaking down soon. The color is looking much better.
July 18, 2020
Day 4 makgeolli with nuruk: I can definitely smell the alcohol. Now it is just waiting untill all the rice floats to to the hope to indicate it is done.Day 2 makgeolli with malted barley: the mixture overflowed and was very sticky and not very wet because the yeast and starter were very active. I added two more cups of water to help it along and moved it to a larger container.
July 23, 2020
“A Primer on Brewing Makgeolli” is a 64 pages book/PDF on how to make makgeolli, the history, and different between makgeolli and other alcohol. Where as beer and wine may go through a few stages, makgeolli has several stages happen all at once. Noting for future reference.
Makgeolli update. The makgeolli with nuruk is getting closer! There are still a few bubbles coming up The makgeolli with malted barley is doing well. 2 1/2 cups of rice took 7 cups of water. I started with 3 cups water, added 2 and then added 2 more.
July 25, 2020
The makgeolli attempt with barley smells off and has been discarded. While it produced alcohol, it also produced a slimy residue… Ew. Makgeolli with nuruk has been strained. I added 3 cups of water and a tablespoon of sugar. Based on my past makgeolli experience, it was stronger than most makgeolli and needed some added sweetness. My family agreed. It has been determined that this batch likely needs more water and some sugar. What we will do is as we drink it, add some to a cup, add equal parts water and a spoonful of sugar. It was explained to me that in Korea, people drank makgeolli while working outside. It was less about drinking for alcohol but as energy due to the carbohydrates and hydration.
August 13, 2020
Makgeolli update! I drank the makgeolli with my family! The makgeolli was mixed with about half water and some sugar. It was a hit! Within two days, it was gone between several of us! My husband even has requested that i make this again.
Tink's Table 