Hey, everyone! Figured I’d fire up a homebrewing community and see if there’s any takers.
I know you’re out there, just as I was out there lurking on other similar sites. :D
Come here and brag with your latest creation. I’ll start, just brewed an unexpected wee heavy using Eitrhem kveik.
Cheers!
edit: typo
I made some #Makgeolli, a milky white Korean rice “wine”. It’s made by fermenting steemed rice with the “nuruk” starter culture, which contains both the enzymes to break down the rice starches into sugar and the yeast cultures for turning the sugar into alcohol. I used the Danyangju recipe from A Primer on Brewing Makgeolli.
The most difficult part is finding the Nuruk online. I found it in a Korean online store as “Powdered Enzyme Amylase”. And you need a steamer that fits 1 kg of glutinous rice. But the fermentation is done in a single step after just around 7 days at room temperature.
Today I filled it into plastic water bottles. Not pretty on pictures but the store version is also sold in plastic and it makes it easier and safer to gauge the pressure, as it will contiue to ferment and make CO2 (though slowly after refrigeration).
I first tried Makgeolli in Asian supermarkets, but the exported one is pasteurized and not alive anymore, which is why I wanted to mak my own. The homemade one is much stronger in Alcohol than the store one, so usually I dilute it before drinking, and thus the 2L brewing yield is not that little.
thanks for that! the reading material will help me further down the rice wine rabbit hole
what tasting notes are you getting on it?
This only my second home-made batch overall, and I didn’t taste this one yet, so will speak from memory from my first batch. Also I have not much “tasting” expertise, so I can’t give a sommelier-style description. Makgeolli has this fine sparkling going on, a smooth mouth feel and is quiet sweet. Compared to other alcohols it’s maybe similar to Federweisser, a fresh, still sparkling white wine. Home-made makgeolli is surprisingly similar in taste to the one you get in the store, but has a bit more of a sour note. I did the variant where in addition to nuruk I added some brewer’s yeast which contains different yeast strains. If I remember correctly it might get even more sour and less alcoholic if you omit that, but not sure, never tried.
To be honest I never tried any other rice wines, makgeolli is my first brew after mead, and I like how simple it is, no need for aging or fermentation caps, no temperature control. Also due to my Korean girlfriend I’m very interested in Korean culture and its cuisine, especially its richness in fermented products.
Sandor Ellix Katz in the “Art of Fermentation” also describes a variant of Makgeolli with sweet potatoes, I might also experiment with that in the future. Surprisingly, in his book he has rice wines in the same category as beers and not as wines, because both are done through fermentation of grain using enzymes to bread down starches. Which in beer is done in a distinct fermentation step, but for rice alcohols usually happens in parallel to the alcohol fermentation.
don’t sell yourself short on the tasting vocabulary, everybody’s interpretation is subjective and there is no standard. I understood and managed to get a picture of the thing you’re describing, so purpose achieved :)
if you want to have some fun, try looking through some whisky tasting notes with such enticing flavours as ‘harbor rope’, ‘wet dog’ and ‘kippers’