Pretty darn chuffed this actually worked.
이화곡 to 찹쌀 단양주 🤩
Pretty darn chuffed this actually worked.
이화곡 to 찹쌀 단양주 🤩
Have you noticed any difference using your own homemade nuruk instead of store-bought?
I've only used a koji-like nuruk before when I was living in Korea. This makgeolli definitely has a different flavour profile to that makgeolli. Arguably, it is probably a unique profile to where I'm living now. I ran this ferment relatively warm as at 23-24°C. The next batch, I'll run at 18-20°C to contrast the flavour difference.
This batch currently has a sweet, almost croissant-doughnut aroma to it with subtle fruity notes. I'd take a punt that the fruitiness is from the warm ferment.
Either way, tomorrow I'll have to make bindaetteok to eat with it 😍
Fwiw I've heard the warmer the ferment the more sour the beverage ends up being.
Correct, it encourages the lactic acid producing yeasts. Also, boiling instead of steaming rice will lead to a very sour ferment (Greek yoghurt on steroids was my experience the first time I naively brewed makgeolli).
Could you please post more about your process of using koji instead of nuruk. I would be interested in trying to replicate your recipe. The "sweet, almost croissant-doughnut aroma" has me very intrigued.
Nevermind, I just found your other posts 😁. Going to try this!
The flavor sounds amazing. I’m in the middle of making my first nuruk so hoping it turns at as well too.
I’m surprised to see you ran your ferment at 23-24C. Most guides I’ve read specific much higher heat, around 30-35C. Does rice nuruk require less heat?
When making Nuruk I kept the humidity at over 80% and the temperature in the 33-35°C range. The temperatures mentioned above were for the fermentation of makgeolli.