![Blueberry Makgeolli 블루베리 막걸리 for [ABV] Ferments: Brooklyn 2024](/img/o.gif)
4 ай бұрын
7 ай бұрын
9 ай бұрын
10 ай бұрын
Пікірлер
@Number42-j2o 5 күн бұрын
My two favourite Makgeolli KZbinrs!
@JeffRubidge 4 күн бұрын
@@Number42-j2o thanks for your comment!
@happyyyyy0000 6 күн бұрын
Hello jeff! Thank you for sharing your experience. I'm also gonna make my sweet potato 삼양주, but i'm gonna use 멥쌀 flour(범벅) as base, sweet potato as 1st 덧술, and 찹쌀고두밥 as 2nd 덧술. What do you think? would it be same? please give me your comment🤗
@JeffRubidge 6 күн бұрын
Sounds good! Happy brewing!
@Number42-j2o 6 күн бұрын
If you spent all that effort, why did you choose to not use polished rice? I think polished sake rice would give it more refined taste and clearer color.
@JeffRubidge 6 күн бұрын
Thanks for watching! I've never seen sake-type rice in the stores here. So I use what is available!
@Number42-j2o 6 күн бұрын
@ That makes sense. Seems that it’s hard to find online as well. Thanks for replying. I’ve just started getting into brewing rice wine and have been watching almost all of your videos. You might see my comments on videos from years ago, like this one 😆
@Number42-j2o 8 күн бұрын
I think diluting at the filtering stage also promotes carbonation.
@JeffRubidge 7 күн бұрын
@@Number42-j2o I can believe that - if the yeast is alive, the additional water could increase its activity.
@DaneDvorak-mc1hg 9 күн бұрын
Dude, I love this sake. I buy it all the time, believe it or not, it goes perfectly well with mint ice cream
@happyyyyy0000 9 күн бұрын
4:43 baby makgeolli 😂😂😂
@JeffRubidge 9 күн бұрын
yes!
@happyyyyy0000 9 күн бұрын
I've never seen at Olive young! I have to go!
@JeffRubidge 9 күн бұрын
Hope you find it!
@livefreewithfreerwill 9 күн бұрын
Do you live in NY? Come often as possible to Korea!
@JeffRubidge 9 күн бұрын
Thank you!
@livefreewithfreerwill 8 күн бұрын
@@JeffRubidge In my city, Iksan City of Jeollabukdo, Manngchi's home province, we have a specialist in Korean wine from the 9th century for the kings.. Lee YeonHo, I can let you meet him in person..Hi from Jeonju.. the next city to Iksan.
@livefreewithfreerwill 9 күн бұрын
Wow, thank you for sharing this.. Mangchhi is great.
@JasonYang-h3y 11 күн бұрын
Maybe you can try another batch using only amylase and glucoamylase. The enzymes should be able to break down the rice. I wonder what the end product would taste like.
@GHA172 15 күн бұрын
Now on day 1 with a 5l 옹기. The match test worked right away, which surprised me (and I put it in the 옹기 about 15 hours ago). I have 20ºC constant temperature indoors and so hoping this isn't too much. I used baker's yeast and so hoping it will be somewhat drinkable (but champagne red star yeast is already on it's way). I have home brewed only once (and the method was fairly similar), and it was a mesopotamian beer recipe (wheat instead of rice, and barley bappir, which would be the equivalent of nuruk here). The beer was surprisingly fizzy but very yeasty (both on the nose and taste-wise), and so I am hoping to be able ot learn to get rid of the yeasty flavour when making 막걸리 or any other alcohol at home. Thanks for these insighftul videos.
@JeffRubidge 15 күн бұрын
@@GHA172 glad to hear about your brewing!
@GHA172 16 күн бұрын
Steaming rice as we speak! Thank you for the informative videos. I am slightly worried since I filled my steamer to the top and the layer is very thick, but hoping that it won't be a big issue.
@JeffRubidge 16 күн бұрын
If you are worried about steaming evenly, you can put holes in the rice with a chopstick, or you can stir it once as it is steaming. Thanks for watching!
@happyyyyy0000 18 күн бұрын
jeff의 비디오 덕분에 증류기를 살 필요가 없어졌습니다! 진심으로 감사합니다! 증류기를 이용해 소주를 만드는 내용의 다른 영상을 보면, 보통 처음 나오는 술은 메탄올이 섞여있어 인체에 해로울 수 있다는 있다는 이유로, 5~10% 정도는 버리는 경우가 많았습니다. jeff의 비디오처럼 집에서 소량을 증류하는 경우, 메탄올에 관한 부분은 크게 신경쓰지 않아도 되나요?
@JeffRubidge 17 күн бұрын
It's ok because the size is so small. The total amount of methanol in 1 or 2 liters of makgeolli is so tiny. Distillation cannot increase this amount -- it can only concentrate it. Also, as I'm heating the wine, it is evaporating into the air, before I add the ice to the bowl. So the "heads" (the first part of the distillation) is lost to the air. Now, if you have a larger still, you must be more careful, for this and other reasons.
@happyyyyy0000 17 күн бұрын
@JeffRubidge I appreciate your comment, Jeff! I'll try it at home. Thank you!
@primrosep5949 21 күн бұрын
I'm so curious about this! I brew my own mead (honey wine) and I'm so interested and fascinated about this process! Do you have to have an airlock or special container to do this method? And do you sanitize everything beforehand? How do you keep track of molding? Sorry for lots of questions I'm just so intrigued by this! Makes me want to try this at home! What's your typical yield and do you know what alcohol level this is?
@JeffRubidge 20 күн бұрын
@@primrosep5949 thanks for watching! You don’t need an airlock. In fact contact with oxygen helps both the yeast and lactic acid bacteria at the start. That’s the reason for stirring regularly at the start of the brew. Please see those videos for SANITIZING info kzbin.info/www/bejne/rIHJZ3iqftWreas and EQUIPMENT info kzbin.info/www/bejne/ZpCUcn6ubbJ-n9k There should be no mold growth in the jar. If there’s mold that usually means fermentation did not start. Yield for 1kg rice and 1L water is 2L undiluted takju. I have videos about measuring ABV too. By taste it is wine strength:10-15%. So diluted to normal makgeolli strength 6% would be about 4L. Happy brewing!
@shimusan 25 күн бұрын
I love this video and it validates my same sentiment about the iyangju being my favorite makgeolli to brew. I've made samyangju batches a few times but find that they aren't sweet enough for me. Iyangju has that nice balance of sweetness and smoothness that I love.
@JeffRubidge 25 күн бұрын
Thanks for your comment!
@shimusan 21 күн бұрын
@@JeffRubidge Btw Jeff, I'd love your advice: I prefer a sweet brew. What variables have you found contribute to a sweeter brew? I saw one of your videos that one variable is bottling on the earlier side rather than the later side (perhaps day 10 rather than day 14-21 for an iyangju). What other tweaks make a brew sweeter?
@JeffRubidge 21 күн бұрын
@@shimusan Thanks for your question! Please see this video kzbin.info/www/bejne/l5q6lmp6pNOeZ6s
@shimusan 20 күн бұрын
@@JeffRubidge Oh this is perfect, thank you!
@ststst981 28 күн бұрын
Genuinely impressed with the strength you got from this very basic setup. Reallly shows you don't need much to actually distill
@JeffRubidge 26 күн бұрын
Thanks for watching!
@colmgallagher2285 Ай бұрын
Awesome insight Jeff! Do you have any idea what their pasteurization process is?
@JeffRubidge 10 күн бұрын
Sorry, I don't know the details. I can tell you that if you go to the Hana Makgeolli brewery and tasting room in person, you can taste it unpasteurized, which is nice!
@colmgallagher2285 8 күн бұрын
@JeffRubidge Ooh brilliant. I did not know that. Would love to taste the pasteurized and unpasteurized side by side. Thanks for letting me know that.
@happyyyyy0000 Ай бұрын
한국의 바나나우유 제품 중에 "바나나는 원래 하얗다 (Banana nuen wollae hayatda) " 라는 제품이 있었어요. 그 이름을 오마주한 것 같아요. 귀여운 이름이네요.
@JeffRubidge Ай бұрын
@@happyyyyy0000 thanks for explaining this!
@happyyyyy0000 Ай бұрын
salute!!🍶
@Number42-j2o Ай бұрын
Do you use dry milled or wet milled rice flour?
@JeffRubidge Ай бұрын
Thanks for your question! The rice flour you see in this video is dry. But I've used wet rice flour (bought frozen) in other videos.
@Number42-j2o Ай бұрын
Love the dig at Japanese Shiba 😂
@Number42-j2o Ай бұрын
I feel like Jeff’s reviews are much better. The first half of Norm’s review is pretty obvious, like clear vs cloudy, red vs yellow. We can all see that. I was hoping for more in-depth review of the flavors and which ones he likes, etc. I was also surprised by how low he estimated the alcohol content, even rating a couple of the higher stage ones to have lower abv values than ones with fewer stages, unless Jeff added water but he usually doesn’t. Generally, I would expect: First stage fermentation: 14-16% ABV. Second stage fermentation: 16-18% ABV. Third stage fermentation: 18-20% ABV. Thanks for all the effort you put into the video though! I enjoyed learning about all your special brews.
@happyyyyy0000 Ай бұрын
저는 막걸리 초보자에요. 내일 이 동영상 방식으로 막걸리를 만들 예정이에요. 멥쌀로 단양주를 만들면 신 맛이 많이 나지는 않나요? 멥쌀로 했을 때 신맛을 줄이는 팁이 있다면 알려주실 수 있나요?
@JeffRubidge Ай бұрын
it wasn't so sour, so don't worry about using mepssal. Try chapssal too, later. You'll taste the difference. If you want advice about making sweeter (less sour) makgeolli, please see this video: kzbin.info/www/bejne/l5q6lmp6pNOeZ6s
@happyyyyy0000 Ай бұрын
@@JeffRubidge Okay I will. Thank you so much makgeolli professor!
@happyyyyy0000 Ай бұрын
집에 보리차가 많아서 고민이었는데 꼭 이렇게 해봐야겠어요!! 너무 맛있겠네요. 감사합니다
@cosmospotto Ай бұрын
Same as Tibetan rice wine, traditionally made around Losar ( Tibetan new year) time 😃.
@JeffRubidge Ай бұрын
Thanks for that information!
@HKELF2013 Ай бұрын
Hi Jeff, thanks for sharing. Looks interesting amd easy. Will you also try not adding wine yeast to see the different on taste, texture, etc.?
@JeffRubidge Ай бұрын
Thanks for watching! When I make Korean-style rice wines, I often add wine yeast. Please see kzbin.info/www/bejne/fpuQlX6Qh76fhNk and kzbin.info/www/bejne/q4mrkqWBgd18ja8 . Happy brewing!
@HKELF2013 Ай бұрын
@@JeffRubidge yes I aware of this amd always want to ask you why, is it taste better of add wine yeast?
@JeffRubidge Ай бұрын
@@HKELF2013 the specific yeast you use (whether the yeast from a package or it is wild yeast) does affect the flavor. The main reason I use it is for consistency, and so I can be confident that fermentation will start.
@HKELF2013 Ай бұрын
@@JeffRubidge good to hear that. Thanks for sharing your experience
@LaOwlett Ай бұрын
If you let the koji get to the reproductive spore stage (green), you can dry the rice grains, pulse blend it into a powder, and store for you to inoculate more batches. I make koji kin via collecting wild aspergillus. Once dried, keep In an air tight jar with a desiccant pack in a cupboard and it should last indefinitely.
@LaOwlett Ай бұрын
Also, you don't have to add rice flour. The spore mixture is dried ground up rice that went to the propagation stage so it already has rice flour in it.
@JeffRubidge Ай бұрын
Thanks for your comment! When I make nuruk, I get spores from contact with dry corn straw. I appreciate you sharing your method!
@JeffRubidge Ай бұрын
@@LaOwlett yes, the rice flour mixed with the koji spores is to help with distributing the spores evenly. The spores are so tiny and the total quantity of spores is so small, it is difficult to distribute them evenly across all the rice. The rice flour helps to physically dilute them, but could be any inert powder. I saw this method in other videos of koji makers. Thanks for your insight!
@veronicapenate580 2 ай бұрын
Hola me llegonuna bolsa de Nuruk igaulita a esa que tiene en su mano y vine a ver como se cocina pero no se como se hace o para q es podria responderme porfavor gracias
@JeffRubidge 2 ай бұрын
Thanks for your message! Nuruk is used to make Korean rice wine (makgeolli). Please watch my first video kzbin.info/www/bejne/aIvHp3SgjJqJh7s and let me know if you have any questions!
@calderwoodfield 2 ай бұрын
Hey Jeff, I think I might have had success with my Nuruk 🎉 Just wondering, how essential is the sun drying part do you think? Cheers.
@JeffRubidge 2 ай бұрын
Glad to hear of your progress! I think the sunlight does two things: (1) it dries the nuruk, (2) it kills most of the spores on the outside (and you'll scrape off the spores too). These things help preserve the nuruk, and avoid any further growth of unwanted microbes. So I do think it is an important step.
@calderwoodfield 2 ай бұрын
@JeffRubidge ok cool, I’ll wait then. I’m just so excited to use it!! Thanks!!
@tiagonascimentoferrazcosta1582 2 ай бұрын
Is it possible to use sweet potato instead Rice?
@JeffRubidge 2 ай бұрын
Thanks for your question! It is certainly possible to add other starches to the brew. For example, I have brewed with sweet potato: kzbin.info/www/bejne/d3aymIqZiZt-h7M and with ube (purple yam): kzbin.info/www/bejne/pKbZi3SJhJJ4qNE However, I used mostly rice in both of your brews. If you used just sweet potatoes, and no rice, the recipes might have to be adjusted quite a bit. Make sure the sweet potatoes are evenly and thoroughly cooked. There is more water in sweet potatoes than rice, so the fermentation would likely occur quickly, so be careful. Happy brewing!
@mr.c7522 2 ай бұрын
wonder if alf and bata emilase (how ever you spell it would speed and ramp up the abv)
@JeffRubidge 2 ай бұрын
Thanks for your comment! Please see this video: kzbin.info/www/bejne/oKqVdaZooLKcm8k
@mansidasgupta7104 2 ай бұрын
It's. Healthy. Also❤
@JeffRubidge 2 ай бұрын
@@mansidasgupta7104 thanks for your comment!
@calderwoodfield 2 ай бұрын
I take it blue mould is a no go too then? I think I’ll need to wait til corn is in season to try and get the appropriate spores… Is it possible to buy store bought Nuruk as a mould starter as well? As in to start mould on other home made Nuruk.
@JeffRubidge 2 ай бұрын
Glad to hear that you are trying to make nuruk! Right, blue mold does not seem good to me. The problem with purchased nuruk is that depending on the manufacturing process there may be few spores in the end product. But the mold you want is found everywhere on dry plant matter (corn straw, rice straw, pine needles, mugwort leaves). So I think farmers would traditionally wait until the appropriate season to make nuruk.
@calderwoodfield 2 ай бұрын
@@JeffRubidge super helpful Jeff. Thanks for all your content btw. As I’ve been trying to read about moulds and research this it’s become apparent there isn’t much for the average lay person out there wanting to start from scratch. Keep up the good work! 😄
@calderwoodfield 2 ай бұрын
One more question Jeff. Has anyone every expressed a concern that in wildly cultivating Aspergillus Oryzae they might accidentally cultivate Aspergillus Flavus? This is one of my main concerns as I'm researching more and more and It seems there is limited info out there around this.
@calderwoodfield 2 ай бұрын
Nvm I think I found my answer. Have a read if you are interested. www.ncbi.nlm.nih.gov/pmc/articles/PMC8541052/#B8-pathogens-10-01279
@JeffRubidge 2 ай бұрын
@@calderwoodfield it’s a natural question… I have some thoughts in this video kzbin.info/www/bejne/fGGvhpiAqaypaqM
@PatchaExploer 2 ай бұрын
good method and more simple.. Thank you
@JeffRubidge 2 ай бұрын
@@PatchaExploer thanks for your comment, and thanks for watching!
@darksol1der134 2 ай бұрын
Damn wonder if it’s still the best places to buy rice wine after 6 years
@JeffRubidge 2 ай бұрын
There are more bottle shops now! Please see this playlist: kzbin.info/www/bejne/kGSQmoBoZZuti5Y
@darksol1der134 2 ай бұрын
@@JeffRubidge haha man you are the legend, thanks
@carolineg2934 2 ай бұрын
If you need to knead it for a long time, could you use a stand mixer with dough hook?
@JeffRubidge 2 ай бұрын
@@carolineg2934 I’m not sure, but I do know it is important to feel the texture. I think that’s the only way I can learn the right amount of water and kneading to do. I wouldn’t get that if I used a machine though. Thanks for watching!
@김동휘김동휘-g4g 3 ай бұрын
한국 술을 리뷰해주셔서 감사합니다. Thanks for reviewing korea drink.
@JeffRubidge 3 ай бұрын
@@김동휘김동휘-g4g thanks for watching!
@leifd731 3 ай бұрын
I just did something different yet similar to this with Watermelon. I made a 1 stage Makgeolli and instead of adding a total of 850ml water I crushed up some Watermelon I had and used about 450ml watermelon juice and 400ml water. It's still fermenting. I'm hoping the flavor carries through but watermelon is a delicate flavor so I guess we'll see. But the makgeolli is a very similar pink color like the blue berry you made. Nice video, I want to try this.
@JeffRubidge 3 ай бұрын
@@leifd731 sounds like a good idea! Glad to hear about your recipe. Please let me know how it tastes!
@leifd731 3 ай бұрын
@@JeffRubidge will do! I may add some more watermelon juice before it's done fermenting. I will let you know how it turns out.
@zakallsop6233 3 ай бұрын
Hi Jeff, I have some questions as a first timer. Am I ok to use your email to send some over? Many thanks from the UK.
@JeffRubidge 3 ай бұрын
@@zakallsop6233 yes, please ask!
@Peanutbuttergalactic 3 ай бұрын
I really want to pay homage to my south East Asian roots and make rice wine (come from a mead, wine and beer background) I find that black rice is really similar to the native rices in the highlands of the Philippines. My first question is 1) is there a certain dosage for Chinese yeast balls? E.g. X grams for X amount of rice? 2) do you /can you co-pitch commercial wine yeast? If so, at what point in time would you do that? 3) is it reallllyyy necessary for steaming vs rice cooker? If you have any other info about Tapuy or Philippines rice wine, I’d love to hear about it, thanks!
@JeffRubidge 3 ай бұрын
Thanks for your questions! 1) The proportion of yeast balls to rice can be calculated if you know the "SP" (saccharification power or saccharogenic power). Regular nuruk is 300 SP, and at that level you need 90-100g of nuruk for 1 kg of rice. If the SP is not specified on the label, you'll have to experiment. I would start with that ratio (100g of yeast balls to 1 kg rice). 2) Yes, in my other videos, you'll see I try a variety of yeasts, mostly wine yeasts. White wine yeast is my favorite. It should be pitched at the beginning. You want simultaneous saccharification and fermentation. 3) Steaming is better for several reasons: It is easier to steam a large quantity of rice for brewing - my steamer's capacity is larger than my rice cooker. Also, steaming controls the water content of the cooked rice more consistently. kzbin.info/www/bejne/kGrNlHxpicecbsU Happy brewing!
@JeffRubidge 3 ай бұрын
For more discussion about using a rice cooker, see kzbin.info/www/bejne/d6ezoYePlL-hqNE and kzbin.info/www/bejne/aH3LhoKbqMiqh6c
@Peanutbuttergalactic 3 ай бұрын
@@JeffRubidge thank you so much for your response! Last question (probably not lol) have you ever tried making your own yeast cakes? I think I’ve seen a video where you mother in law brought some back from her travels. Is there a way to propagate yeast and make more?
@JeffRubidge 3 ай бұрын
@@Peanutbuttergalactic I haven't made the chinese-style yeast balls, but I have made nuruk. One thing is that "yeast balls" are mostly enzymes produced by mold, not yeast. And that mold is everwhere (rice straw, corn straw, other plants). So you don't need to propagate the mold -- it's already here! See "Yeast is not yeast" (kzbin.info/www/bejne/jX-mhH9jarenmdk) and my nuruk series (kzbin.info/aero/PLfbW3d1lMMCcndHbazrNB2TVsCAyKp0qo). Thanks for watching!
@Peanutbuttergalactic 3 ай бұрын
@@JeffRubidge your videos got me hooked! I just started a batch. I did 2.26 kilos of glutinous sweet rice and 2.26 kilos of of glutinous red rice. Let’s see what happens lol
@Gareth96v1 3 ай бұрын
At about day 15 it quit doing any bubbles (no signs of any active fermentation), on day 18 now.. Should I just finish it, or give it the last 6 days?
@JeffRubidge 3 ай бұрын
If you listen for bubbles and hear none, you probably could filter it. The fermentation time depends on the temperature and other factors. Glad to hear about your brew!
@diva555sg 3 ай бұрын
I have cooked chicken with red lees its yummy. I like the after taste flavour.
@JeffRubidge 3 ай бұрын
Thanks for your comment!
@diva555sg 3 ай бұрын
can you make rice wine with the lees?
@JeffRubidge 3 ай бұрын
No, although the lees contains yeast, you also need the full amount of enzymes to convert the starch in the rice to sugar. In this recipe the source of the enzymes is red yeast rice (hongqumi).
@Ghu649 3 ай бұрын
Great video. What would you do with Sake Kassu. Thanks in advance
@JeffRubidge 3 ай бұрын
You can make use of sake kasu the same way as jigemi. For example, you could pickle vegetables (kzbin.info/www/bejne/pISxiYZofJlspKM), or marinate meat, or use it as an ingredient in bread or cookies. It can also be used for skin care. Thanks for your question!
@pauljohnware 3 ай бұрын
Hi Jeff :) Long-time brewer / distiller; brand new makgeolli / soju hobbyist here. I have been watching your videos over the last little while and have learned a lot. I really appreciate your enthusiasm, love for the craft and willingness to share your journey and knowledge. Thanks for making these! There is a foundational practice among distillers, essential for the quality of one's distillate, of throwing the first little bit of your output away as this tends to contain the weirdest flavours and concentration of undesirable compounds (hangover juice!). Worth bearing in mind for next time!
@JeffRubidge 3 ай бұрын
Thanks for watching and thanks for your comment! I should have mentioned that in this video. As I'm bringing the rice wine up to temperature, I let it evaporate for a minute into the open air before adding the upper bowl with the ice. I realize that's sketchy, and only suitable for very small distillations! Happy brewing/distilling!
@pauljohnware 3 ай бұрын
@@JeffRubidge Oh, good stuff :) How did this experiment turn out on the palette in the end?
@JeffRubidge 3 ай бұрын
@@pauljohnware it has the same aroma as baijiu, so harsh but complex (floral, grass, solvent)
@ststst981 28 күн бұрын
It's funny how these cultural practices arose around what we now know is best practice (throwing out the heads and collecting the hearts)
@pauljohnware 28 күн бұрын
@@ststst981 ha maybe the just threw the stuff away that tastes awful XD
@SK-tk6yh 3 ай бұрын
Hey Jeff, I just harvested both second stage and first stage makgeolli and the second stage is so much smoother and tastier. No wonder 2 stage is preferred! Thank you so much for all your detailed makgeolli videos!
@JeffRubidge 3 ай бұрын
@@SK-tk6yh glad to hear that you’re enjoying brewing!
@SK-tk6yh 3 ай бұрын
I was wondering about this and you nailed it!
@JeffRubidge 3 ай бұрын
@@SK-tk6yh thanks for watching!
@SK-tk6yh 3 ай бұрын
Great information Jeff! You are the best!
@Gareth96v1 3 ай бұрын
Thanks! I was wondering why 40 mins.. seemed long.
@SK-tk6yh 3 ай бұрын
I'm on day 6 and I still don't see any separation. I did the match test and it stayed lit. Should I add more water? It's still thick texture
@JeffRubidge 3 ай бұрын
@@SK-tk6yh don’t add water. Do you hear bubbles?
@SK-tk6yh 3 ай бұрын
@@JeffRubidge Yes, I hear bubbles. Is that a good sign? I watched your video multiple times and you let it sit for 19 days. Should I harvest when it stops bubbling and the match goes out? It's rather hot in my house around 78°
@JeffRubidge 3 ай бұрын
@@SK-tk6yh hopefully you have been hearing bubbles from day 1 to now. When the bubbling sounds diminish, you can filter and bottle it. Taste a few drops each day - that will help inform your decision. It is a matter of personal taste. Your temperature is warm and you likely won’t need 19 days.