Bad Makgeolli? Could be your Nuruk

[@myoungjopark3689]

Oh man! I just made a Makguli for the first time but I didn’t know about this. 😂

[@ryankutter914]

Thanks for the tip! I am going to have to do this for my next brew.

[@baekusaeng]

Hi Ryan, awesome, more tips coming along this playlist, so stay tuned ^^

[@nadabird5349]

I live in the pacific northwest of America where it's cold and rainy most of the year. Is there a way to replicate the process needed indoors in a temperature and humidity controlled environment perhaps? Anyway thanks for the content! Glad I found this channel!

[@baekusaeng]

Take your nuruk for bob whenever you can find a nice sunny day. Even taking it out from the bag and putting it inside an onion bag for a few days before brewing will help the nuruk awaken ^^

[@cha-ji1qu]

hi! i tried making makgeolli by following your making chapssal sweet rice makgeolli and today on day 7 i saw a weird layer on top doesn´t look like mold, when i tried to pick it up the layer stayed together almost just like scoby. do you know what is this and if it is safe to continue with the filtering process? in addition the rest of the makgeolli mixture after i took out the thingy doesn´t smell like anything foul just fruity and sweet

[@baekusaeng]

That’s a tricky one , might have happen if you didn’t do a good job stirring or if you didn’t stir for the first 3 days or if you have too much headroom in your makgeolli vessel when fermenting

[@Gareth96v1]

I got the Chorip dong brand nuruk from my local Korean grocery store.. kinda smells like that flaky fish food that you give to goldfish. Is that what it's supposed to smell like?

[@baekusaeng]

Not sure of that Nuruk Good Nuruk should smell bready ^^ We’ll be posting a video on how to make Nuruk very soon

[@Geetha-q8i]

Why my nuruk get that bitter taste

[@rymalia]

So are you saying you basically introduce wild yeasts onto the nuruk by airing it out like this? I would have thought you either want ONLY controlled cultures or ONLY wild ones, but hadn’t heard of ever mixing them like this.

[@toxicwhirl]

I think the main idea is to rehydrate the nuruk slightly. There's wild yeast everywhere, and while bobche undoubtedly collects some wild yeast I can't imagine it would out out perform the yeast it's already inoculated with.

[@sparkeyjones6261]

That's exactly what it does. Nuruk, by nature, is a very inconsistent product unless it's been produced in a very controlled manner. This is likely a technique that was passed down through generations, and originated in a time when it wasn't really known if a particular nuruk contained enough yeast, or any at all.

[@l0tus4life]

👍