Making a 3 stage fermentation makgeolli (Samyangju)

[@RightOnKorea]

good stuff!

[@maanigirly9750]

Thank you for your efforts

[@jucaes27]

Hey 👋🏽 thanks for the recipe! How do I know if it is ready to filter and bottle? What would happen if I left it longer?

[@joshuanguyen8049]

Hey there! Great video! What ingredients did you use? Also how big was the jar?

[@baekusaeng]

Hi Joshua thanks for your message and your interest in making makgeolli, the jar used was 10L, making makgeolli for this recipe was only, rice, water, and nuruk.

[@iiawah8082]

When you mentioned condition and you conditioned for a month….did you just let it stay as is for another month? Did you do anything else?

[@SamLee1]

Curious why you filter out the nuruk after Stage 1? Doing some research before I attempt a samyangju.