I had a peak 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.
This didn’t go as planned….the flour was basically sludge and totally gummed up the bag and basically no liquid could get through. It took me 40 minutes to get most of it through the bag. I say most, because I couldn’t be bothered any more and just dumped the rest out.
How does it taste? Not great. It’s sour and not really makgeolli-ish at all. It’s obviously been infected by some other wild yeast. Like I mentioned before, I sterilized everything when I was making it but that seemed rather pointless to me because the nuruk was probably full of wild yeast anyways. I could be wrong about that, but it would make sense to me.
No idea how long this will keep. I remember reading in the spring that a few old dudes died from drinking expired makgeolli and I don’t really feel like becoming another one on that list. I’ll leave it sit and give it another try on the weekend, but I think I will have to resign this to the drain and try it again with something else.