nanoomi

I had a peek at the makgeolli last night and it had finished fermenting I think with just a few bubbles every once in a while which were probably just CO2 coming out of solution. So, that means on to the next step. I needed to filter it as there was a lot of stuff in there, remnants of the nuruk and flour. I used my hop bag and placed it over the opening of another plastic container and poured it in.

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I tried to make makgeolli once a few years ago and it didn’t work out all that well.  All I really ended up making was a big mess and a bucket full of moldy, rotten rice.  I think the problem was that I didn’t add any yeast.  The way I understand it is the nuruk contains your enzymes (that will convert the rice flour to sugars which can then be eaten by the yeast to produce alcohol).  You still need to add some yeast.  Traditionally, I would guess that things happened more spontaneously.  As in wild yeast in the nuruk and in the air would have infected the batch and allowed for fermentation to take place.  Being a beer brewer and as clean as I could be, sterilizing everything as I went along was probably my demise.  I killed all the wild yeast.

So, round two.  This time I am cheating a little.  I ordered a makgeolli kit a few months ago and just got around to making it last night.  It literally took five minutes to ‘make’ it, but will have to wait a week to see how it turns out.

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