Make a Makgeoli That's Sweeter Plus Higher Alcohol

[@baekusaeng]

Comment below if you have any questions! Don't miss out on our Makgeolli brewing classes! Sign up here: 👨‍🏫Offline Classes in South Korea👨‍🏫 baekusaeng.com/makgeolli-classes/ Learn traditional and modern techniques here 👇 📕 Get your hands on the ultimate Makgeolli brewing guide - available now on Amazon!"📕 ►amzn.to/3lsGjlT ✊Join the Makgeolli Movement✊ Follow us on social media for free brewing insights and ideas" 👨🏼‍💻 @baekusaeng.mak 📺 www.youtube.com/@baekusaeng 🌍WEBSITE🌎 ►baekusaeng.com

[@joshpak8841]

Hello Joe, I bought your online training course and made the Danyangju recipe and I had some questions about how ours turned out. 1.After putting some of the makgeoli in 3 jars (one big jar and two small jars), we noticed that the two smaller jars both had some black mold in them. We cleaned them pretty thoroughly before using them but were unsure of why they developed mold, they were fermenting at about roughly 75-78 degrees Fahrenheit. 2. In the bigger jar it looked like there could have possibly been some white mold? Is there a difference between the two and are either okay? 3. What is the most recommended lids for the fermentation vessels that we are using (all glass fermentation jars). We have been experimenting with lids with fermentation air locks, cheese cloths, and even just closing them halfway with lids. If you could please help that would be great ^^

[@baekusaeng]

Thanks for taking our class, and purchasing our course 1. You should not see black molds in the jars. Black mold means something happened to cause your Makgeolli to get contaminated. I’d suggest getting 70% ethanol as a spray to disinfect anything. The temperature seems fine, but could be a problem with humidity as well? 2. Where do you see the white mold?, if it’s on top of the white rice, then I’ve had that happen with some batches. Make sure you stir, for the first three days. I’ve been ok drinking it, if it’s not too sour. 3. For beginners, glass, and plastic vessels seem to be fine, so you can see what’s happening sideways as fermentation progresses. I’d say always make sure you don’t leave so much headroom or airspace when you place your makgeolli, as it can create oxidation, and will sour/bitter your makgeolli, and also a reason why you would get those white molds on top of the rice, sometimes.

[@dopeyray]

Hi Joe, thanks for your videos! I followed the seok tan ju recipe from your book. I'm about 12 days in but the middle layer is very cloudy and not clear like I see in your videos. I hear bubbling so i'm assuming the brew is active but i'm not sure if this is something i should be concerned about. Thanks in advance

[@eljoekim]

hi , after 12 days the mid layer will be cloud, it will be about 25 days, or around that time, that you will see the more goldish layer ^^, happy brewing, sorry for the late response

[@baekusaeng]

Sorry for the late reply, let me know how your seoktanju recipe turned out ^^

[@Number42-j2o]

Is day 3 more like 48 or 76 hours?

[@baekusaeng]

76 hours

[@Number42-j2o]

@@baekusaeng Thank you for replying! I have your book and it says 48 hours in there with beombeog and juk. Is it because no flour is added in those recipes?