Hi, thanks for joining the class ^^ Well that’s something for you to experiment ^^ If anything start with 25% of what you want and adjust to your liking

Great content

Love it!!! Thank you :)

😂👍

단양주 방식이네요 찹쌀 막걸리 한번 만들어 먹기 시작하면 어지간한 막걸리로는 영 마음에 안들죠ㅇㅇ

Great class! what are the proportions if we should make flavored makgeolli? In the class, you showed up with dried mango. What about strawberry? pear? peach? Thanks!

@baekusaeng

3 ай бұрын

I'd say try everything with 25% and then adjust to your liking

Isnthere any substitute for nuruk because its not possible to get it in the netherlands i asked several asian stores an brewing stores...

@baekusaeng

3 ай бұрын

There are different types of enzymes that are specifically design to break down starch, but overall, the flavor will change and it will be in some way more "simple" , I will be making a video about this in the coming weeks, but in the meantime if you feel adventurous , I'd suggest learn how to make your own nuruk, in our online course ^^

How do you achieve the consistent color as shown in the cover photo? I'm sure its normal for the parts to separate out, however, the first Makgeolli i had the pleasure of enjoying was made by a company in Vancouver Canada (VANMAK), and their Makgeolli seemed to hold the white milkiness in suspension which is something i haven't been able to achieve. THANKS ANYONE FOR ADVICE!

@baekusaeng

3 ай бұрын

Makgeolli made traditionally with Nuruk will have this ivory color naturally. The Makgeolli that's made in bigger quantities, using rice flour, and not using nuruk entirely for starch and yeast conversion will end up being more whitish. I haven't had their Makgeolli, if I tried it and saw it maybe I could give you a better assessment.

Why do you add filtered water? What does it change?

@TheBleepMan

2 ай бұрын

the product ends up being pretty strong initially so some decide to dilute it a bit.