Author Archives: nick

The Many Faces Of Korean Rice Wine

Posted on April 12, 2012 by

After ten years of on and off research and frequent questioning of Korean friends, I’ve decided to make my own mind up on the relationships between tak-ju (탁주), makgeolli (막걸리), dongdong-ju (동동주) and cheong-ju (청주). First, let’s clear up part … Continue reading →

Posted in Korean rice wine | 2 Comments

Makgeolli Recipe 1. Quick Guide

Posted on April 11, 2012 by

RECIPE INGREDIENTS For an in-depth account of the process go here: Making Makgeolli – Recipe 1. (1 cup = 180ml. T = tablespoon 15ml, d = dessert spoon 10ml and t = teaspoon 5ml) 6 cups of rice (glutenous Korean … Continue reading →

Posted in Quick Recipe Guides | Tagged , | 4 Comments

Troubleshooting

Posted on April 11, 2012 by

Failure of the inoculate to initialize – no activity takes place in the mash or it stops. This is likely to occur if the temperature is too high or some unwelcome micro-organism manage to infiltrate your sterilization process. Unfortunately, you … Continue reading →

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Recipe 1 (R&D)

Posted on April 9, 2012 by

I like Recipe 1 despite it being a blend between makgeolli and a dongdong-ju. The drink is refreshing, has a zing, is frothy and slightly thick though it loses the froth and thickness rapidly. As a result, it is a … Continue reading →

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When Makgeolli has a ‘Gluey’ Taste

Posted on March 19, 2012 by

Okay, don’t panic and don’t throw it away! Once makgeolli has been decanted and sugar added, several changes begin to occur. The first is that the hitherto watery consistency of makgeolli changes and it very quickly becomes thicker and more … Continue reading →

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Making Makgeolli – Recipe (1)

Posted on March 18, 2012 by

This recipe can actually be used to make four different types of rice wine. However, before you get bogged down in the confusing and ambiguous world of rice wine, why not simply try it. The recipe produces was is commonly … Continue reading →

Posted in makgeolli recipes, vlog | Tagged , , , | 2 Comments