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Step 1 Start by making rice malt. For this purpose mix rice flour with water, knead it into a compact ball.Step 2 Let the ball ferment for six months, until it is covered in mould.Step 3 Mix the dough with rice or another grain and water, store it in an earthen pot.Step 4 Let the mixture yeast again, for between 3 until maximum 100 days.Step 5 When everything went well, the colour of the fluid is bright yellow, on the bottom of the pot a deposit has formed. This is the basis of rice wine, called yakju. It has an alcohol percentage of around 16%.Step 6 To make makgeolli: mix the deposit with water and filter it through a sieve.
"daxdefranco" wrote: Last night I cooked 100 grams of rice in 300mL of water. I added 1200 mL of water to this and let it sit in the rice cooker overnight. I was planning to throw it out, actually, since I thought I'd make a bigger batch, but after reading a bit more this morning, I decided that a small batch is better. I took what was in the rice cooker (water and rice) and dumped it in a sanitized glass jar. I stirred in 20 grams of crushed nuruk and ~5 grams of bread yeast I had in the cupboard (anyone's guess as to the viability of it, but it's dry yeast so i reckon it should be okay). It's been sitting on my hot floor since this morning, and I took the lid off about an hour ago to promote a bit of outside bacteria. I'll cap it again tonight before I go to sleep. Fingers crossed it will at least ferment, but I've really no idea what to expect in terms of taste.
"gordsellar" wrote: Hahaha!I wonder whether a different yeast would make a nicer liquor, dax? I'll let you know what I think of my results, when I get around to making a batch. (Maybe start one tomorrow morning, I dunno?)
"Kunkemonster" wrote: Aren't you supposed to pasteurize it and back-sweeten with sugar or something? I remember reading that about modern versions. At least they taste sweet to me.
"daxdefranco" wrote: I'm gonna try to bottle it tonight...no reason to give up on it, but my expectations are very, very low.
"Kunkemonster" wrote: I'm gonna try to bottle it tonight...no reason to give up on it, but my expectations are very, very low.How did it turn out?
I'm gonna try to bottle it tonight...no reason to give up on it, but my expectations are very, very low.
"gordsellar" wrote: What's "red rice yeast"? And where did you get it? :shock:
"sunsetbrew" wrote: I think Sake yeast is the best option, but it is too expensive for use in sweet rice wine. I want to keep the cost down to about $3-$4 per gallon including the rice. The sake #9 yeast is $6-$8 alone compared to $.60 for the red star.
"gordsellar" wrote: Another possibility would be to culture yeast from a commercial makkeoli that you enjoy: the few bottles I've bought (of the sort that is unfiltered) had huge sediments at the bottom, and I'm guessing at least some of that is viable yeast.