Making Makgeolli (Korean Rice Wine) - Basic Brewing Video - November 16, 2018

[@RayBilyk]

Great episode! Can't wait to try making this... The sendoff in this episode = PRICELESS!

[@casey4412]

Very cool! I wonder if it would be good adding Horchata like flavorings? Eggnog flavorings?

[@chuck430]

just bottled my first batch and thought about playing around with different yeasts, glad to see someone else did

[@nanosecondtomidnight7774]

Korean American here who started out in Alabama, now living in Paris. Learning to make makgeolli from two guys in Arkansas. Cheers!

[@spyman740]

An interesting and easy project. I'll have to give it a try!

[@jupo.]

:D you guys are hilarious! thank you for the video. I'm korean-american, and my dad always had a big earthenware pot (porous ceramic) of this stuff brewing. After watching you guys, I feel inspired to try it out myself.

[@basicbrewing]

Cheers! - James

[@joemccall8991]

Thanks for a few good laughs and advice just starting a batch (5# rice, 1# nuruk) and was debating whether to use baking yeast or US-05. Think I'll try baking yeast and see how smooth it comes out, maybe next batch step up the octane. Cheers!

[@basicbrewing]

Joe McCall Let us know how it goes. -James

[@parks51998]

Looks like so much fun, I have to try this stuff. My wife loves Brandy Alexanders (yea we are old). Thanks for the ideas and the fun.

[@rivianfan]

Just starting to learn to make this! My first batch, I used just nuruk, otherwise same recipe and technique as you. It was a little sour out of the jug, but I cut it with about 1/3 as much water, and added about a tablespoon of sugar to each 750ml bottle, and let it bottle condition for about 4 days in the fridge. The fizziness was wonderful, the sourness just became slightly tart, super smooth. It was sooo good! Great with food, or alone. Before I added the sugar, but after I diluted it, I also tried mixing it with fruit liquers in the glass, and that was pretty good, too--but I preferred the natural flavor after it mellowed a bit.

[@basicbrewing]

Yum!

[@nicholasgolden4182]

I wonder if you could dilute the strong stuff with rice milk. Maybe it’ll thin it a little less.

[@Captain_Wet_Beard]

I've been having a lot of trouble finding commercial makgeolli since I moved a while back, if I knew how easy it was to make I'd have been brewing my own all along. Thanks for the video

[@JeffRubidge]

Two other US breweries that I know about: There is a makgeolli brewery Dudukju in Wurtsboro NY that makes the brand called “NY Saeng Makgeolli”. It’s sold in NYC, and has a rustic flavor. And there’s a new brand called “Makku” that makes a sweeter version, brewed in Maine, sold in NYC. Enjoy brewing and drinking Korean rice wine! Thanks for the video!

[@basicbrewing]

Thanks for the info! - James

[@ColinLeuze]

stout was originally the descriptor. Originally, pale stout was redundant. Then brown ale was known as London Porter, in London. And big porter was stout porter. Which became popular enough to be just stout.

[@flacosbeerreviews224]

Super cool guys. Gonna give this a try . Cheers thanks for sharing 🍻

[@michaelduncan5870]

Carbonated is VERY GOOD, bottle sooner and it will naturally carbonate in @ 3 days. Keep in frig. serve cold. Jeff Rubidge who commented below has a lot of vids on Makgeolli. check him out too.

[@cJeremy]

it's pretty amazing seeing you guys make traditional korean liquor. it's super popular in Korea.

[@jackreckitt5162]

You guys crack me up! What fun.

[@glennthomas4159]

I’ve made it about 10 times. Your process is similar to mine so I tried your way this time (you used the Savale wheat beer yeast WB06 and I used RedStar Champagne yeast you did in 2 batches in glass jars where I used a plastic brew pale). Mine was bubbling away in 15 minutes (in 2 glass jars this time, one with only the Savale yeast and one with half Savale WB06 and half Red Star bread yeast). The full Savale one is going faster. By the middle of second day it was a yogurt consistency and already tasted like strong makkoli (I tasted the spoon after the first stir). It did have the banana esters you mentioned (that funny yet delicious finish some makkolis have). I hope it doesn’t lose that since, at this moment, it has been exactly 48 hours and it’s almost fluid and gelatinous. Your video is the best I’ve watched. It’s been about 8 years and I needed a quick refresher. And as far as I can tell it’s gonna be a great batch! Thanks for posting this video and helping to popularize this drink. Brings back some great memories of Korea. Do you know how I could pasteurize it? It tends to go bad quickly.

[@basicbrewing]

Glad you like the video! Yours sounds very tasty. I have found (in my limited experience) that keeping the makgeolli in the fridge helps stabilize it. Of course, making smaller batches that get consumed in a fairly short time would help, too. Have fun! - James

[@cadencebrew]

Vanilla Makgeolli sounds epic

[@superiordirk]

Thank you! I am so excited to give Makkoli a go.

[@redpiper1]

Laughed at the end...Hard. I could actually see your faces turning red and starting to sweat. I'm sold! Gotta make this stuff. Thanks for the vid :-)

[@Maddz-Thee-Bee]

I believe that along with diluting it, people generally add sugar.

[@rpwbass]

These two are great! I learned a lot.

[@jesarlrei]

Hi guys I started my first batch approximately 2 weeks ago but it seems like it continues to ferment (little bubbles continue to form after I stir it). Should I let it keep going or strain it?

[@PinkMuffin420]

great video guys. I am gonna go make this now

[@lindatisue733]

If you can't get nuruk, Japanese and Chinese supermarkets may have a Japanese or Chinese version of the yeast. Don't try making it with out the enzymes, and only yeast, doesn't work. In Korea most commercial makgeolli is sweetened with aspartame. Makgeolli houses don't use aspartame as often. In Kangwondo they make pumpkin, corn and onion makgeolli.

[@walruss60]

Great episode fella's, you've got me interested, cheers

[@atchoume8196]

Can I ask how you cook the rice in the pressure cooker? What is the water to rice ratio and how long? and is it natural or quick release?

[@basicbrewing]

I followed the standard instructions for the Instant Pot. There is a "rice" button on the machine. When I made rice most recently, I used equal amounts liquid and rice. High pressure for four minutes with a natural release time of ten minutes. Quick release after that. - James

[@LilyMeng]

Informative and fun video! Does the shape of the container matter, rectangular shaped with a lot of surface area and not as much depth vs. cylinder shaped?

[@basicbrewing]

Cheers! I wouldn't think the shape of the fermenter would matter. - James

[@rivenmain2175]

this is one of the funniest videos in this platform

[@offalteeth1513]

Thanks for the video! My mother in law is from south Korea, so I can't wait to share some home brew with her!

[@igiveupfine]

well thanks. i had not seen anyone compare the flavors of those yeasts. i would have thought the bread yeast would be worse.

[@jesarlrei]

hi guys, love the videos you make! what is the purpose of rinsing the rice before cooking it?

[@basicbrewing]

It's a common practice in rice cooking to remove the surface starch. However, I don't know if it's really necessary in making makgeolli. Sounds like an opportunity for an experiment! - James

[@jesarlrei]

sounds good, thanks!

[@tjobksd]

Thai sweet rice might make an interesting experiment.

[@DimpieDeBruyn]

Thanks for sharing 👍 Add a cinnamon stick to the bottle and try it again a couple days ?

[@jacobthompson1682]

I'm glad someone else thinks it's pretty much fermented horchata.

[@MYCHANNELWITHMYSTUFF]

How long did you bottle condition it?

[@basicbrewing]

Since it's not carbonated, no need to bottle condition. Ready to drink right away. - James

[@iIlestDGK]

awesome to see you guys doing korean! you guys didn't butcher the pronunciation of the terms either lol.

[@ShortCircuitedBrewers]

Haha! Hello Edna! James the WB 06 should be labeled as an America wheat beet yeast. It lacks any real "character". Fun video! Might have to try this! 👍🍻

[@andylimb]

I used to drink this a lot when I lived in Korea.

[@theseeker4911]

Very interesting. Will need to give this a try at some point. I'v recently got right into mead making. Would love to see some more videos on that subject. From start to finish. Making process, fermenting process, rack, bottling etc. I can't seem to source it in any local shops in the U.K, hence getting into making it. Wondering if you guys would happen to know any decent/good mead in the U.K? And where to source it. I'm guessing will probably have to be online

[@basicbrewing]

Don't know of any UK meads. You'll want to check out Steve's channel for more honey beverage stuff: kzbin.info/door/7Rrhn-J-so-V6xW62CoclQ - James

[@Michaelebills]

Where did you guys get those tasting glasses?

[@basicbrewing]

@@Michaelebills That information is lost in the abyss.

[@dtroutmann]

Rice milk to dilute?

[@jayhalley2642]

Damn entertaining- well done

[@eraserhead205]

Which batch did you use the airlock on, bread or beer yeast?

[@basicbrewing]

Beer - James

[@eraserhead205]

@@basicbrewing Thanks for the reply

[@trossk]

Do you know the name of the Seattle restaurant?

[@basicbrewing]

Girin - James

[@trossk]

@@basicbrewing thanks. Ill check it out.

[@saber1epee0]

Super neat! I'm headed to seattle in a few weeks, so I'll try and find the spot that makes it! (Also, ""First!")

[@basicbrewing]

It's called "Girin." Let us know if you try it! - James

[@tjsheftick3732]

how did you cook the rice in the instant pot for al dente?

[@basicbrewing]

TJ Sheftick If I recall, I shortened the recommended time for natural release by a couple of minutes.

[@pixpusher]

Try it without the yeast.

[@trex1448]

Its a very easy way to make intense alcohol to cool refreshing. Very versatile.

[@relgiah114]

Hi James, you mentioned storing in a cool place. How cool was it? (insert Carson joke here...lol!). Would room temp be ok?

[@jamesspencer7346]

It's so cool, Arthur Fonzarelli gets frostbite. Hi-oooooh! Room temp is fine. - James

[@johnr9763]

If I gave the undiluted makkeoli to my Korean friends they might wonder if I'd used SOJU, but soju is a distilled, rather rough Korean liquor of about 20% alcohol. In Korea, I used to go to a restaurant with this Korean guy and we would drink makkeoli and eat kimchi cchigae, which is a kind of soup with big pieces of pork, onions, garlic and spicy kimchi cabbage.

[@basicbrewing]

Sounds delicious. - James

[@bambana6949]

How to increase Shelf live in makgeolli?

[@basicbrewing]

I've found it keeps well in the refrigerator. - James

[@DMTHOTH]

Yes this is crazy farmer's juice.

[@mollyrakhmawaty147]

How many rice for a gallon batch?

[@basicbrewing]

I don't know. This recipe results in about half a gallon, so I suppose you could double it? - James

[@BamaBoat]

Man this is a classic guys! Gotta try it. Should make an awesome White Russian. Cb75

[@Molr026]

15:28 What is he saying?? You can also stop the process earlier so it doesn't ...

[@basicbrewing]

" . . . make bottle bombs." If you bottle a fermented beverage before it's finished fermenting, the bottle can burst from the pressure generated.

[@Molr026]

@@basicbrewing But isn’t that a bad thing??

[@basicbrewing]

@@Molr026 Yes. That's why you don't want to bottle a fermented beverage until it's done, unless you can stop the fermentation by chilling it. Even then, you need to check to make sure pressure isn't building up.

[@Molr026]

@@basicbrewing Oooh i didn’t knew you were saying we shouldn’t do that 😂 Also, can i stir it the whole process until done?? I saw somebody else that just left it without stirring after a few days, but would it ferment faster if i stir the whole process??

[@basicbrewing]

@@Molr026 A few days into the process, the rice mixture will liquefy, and it will be less necessary to stir after that. You could still stir if you like, but I'm not sure that would speed up the process.

[@canadianbrewer]

Whew!!! After seeing this, not sure I want to make it.

[@chelseepena]

you should add sugar i think to make it sweet too

[@michaelduncan5870]

Try it with Sake' 9 yeast for a kick!

[@MrAcuta73]

Never tried it when I was over in Korea. But OMG did I drink too much Soju! My son also served with 2ID and met a gorgeous Korean girl majoring in Chemical Engineering...she's smart AND pretty! Gonna make some so she can try my take on it this July. Have all the stuff, just need to get into it. Gonna go a gallon of "traditional" and a gallon of toasted rice with vanilla after your review.

[@benp9793]

Woohoo! Betraying your race for a foreigner! Your son is great!.

[@LouisianaBlackwaterFlyFishing]

I mix coconut milk to my Makgeolli! and its more true to call it a rice beer then wine!

[@moonyum]

Wow. I didn't expect that yeast makes such a great change. Thanks for the info. I'll definitely try this later. I usually don't put the yeast in.

[@jimmyboy163]

I'm paying 10.99 for 750ml at the local Asian market, time to brew my own

[@gamma3539]

i can add sugar

[@peterpark8486]

Its got loads of probiotics. Very healthy

[@apenutz987]

Maybe cut it with the mexican rice milk drink Horchata.

[@jacobthompson1682]

Seems like it would taste like a Mexican horchata.

[@mordantly]

Sounds like koji.. but not?

[@JeffRubidge]

Mr Wolf yes, similar concept but not the same. Koji is Japanese and is grown on rice. Nuruk is Korean and is (usually) grown on wheat. Koji is simpler and is made in a more controlled environment, while Nuruk is more rustic, complicated, and also more saccarogenic (so you need less nuruk compared with koji).

[@jessekeenum5499]

Mix the hard stuff with the soft stuff, you'll have bananas over you before ya know it

[@eraserhead205]

How long was the process from brewing to drinking day?

[@basicbrewing]

The first batch was ten days, I believe. Two weeks for the second because of scheduling reasons. - James

[@eraserhead205]

@@basicbrewing Thanks for the reply