Comments for Mister Makgeolli

Comment on Making Makgeolli – Recipe (1) by nick

nick — Sat, 04 May 2013 13:05:50 +0000

Thanks for your visit. I can’t remember the specifics now but I believe the difference between dong-dong-ju and makgeolli lies in the the the use of the mash. I think dong-dong-ju is the liquid drained from above the mash – hence the rice particles which float in d-dj. Makgeolli is then squeezed from mash and water added. However, this is only my understanding. The names of Korea rice wine/beer are confusing (dong-dong-ju, tak-ju, makgeolli, etc) partly because Chinese root words from Hanja are sometimes used. Many Koreans can’t tell you the specific difference between makgeolli and d-d-j. I ususally pass the entire brew through a muslin bag, liquid and mash and don’t know if this is technically makgeolli, d-d-j, or a combination. I did once separate them and rinsed the mash in its own liquid but it was quite weak.

I haven’t heard of it being continually stirred but it wouldn’t hurt to give it a try.

On terminology, see the comments by ‘thelumberjack,’ below.

Thanks for the visit.

Comment on Making Makgeolli – Recipe (1) by Harbi

Harbi — Tue, 23 Apr 2013 16:36:26 +0000

Since you end up diluting the makgeolli with about 50% water, couldn’t you rinse the squeezed grain with the added water (then re-squeeze) to extract more of the makgeolli from the rice? Also, if I use a stir plate to maintain temperature of the mixture, would it hurt to continuously stir while fermenting (I do this when growing yeast for beer)?

Comment on Makgeolli Recipe 1. Quick Guide by nick

nick — Mon, 15 Apr 2013 13:35:33 +0000

I don’t think you can just use yeast. You can make nuruk but I’ve never tried.

Comment on The Many Faces Of Korean Rice Wine by nick

nick — Mon, 15 Apr 2013 13:33:59 +0000

Thanks for claryfying this.

Comment on Makgeolli Recipe 1. Quick Guide by Linda

Linda — Thu, 04 Apr 2013 09:46:24 +0000

1. What will substitue for nu-ruk? I can’t get nu-ruk in Stockholm, but there are brew shops, can I just use a yeast for wheat beers?
2. Do you have a recipe for Pumpkin dong-dong ju? Or do you think I can just add cooked pumpkin? If you ever make it to Dong-hae city, go to Kom Kal-guk-su ( Bear knife noodle soup) , they have wonderful pumpkin dong-dong-ju and bin-dae-duk, the taxi drivers all know it.

Comment on The Many Faces Of Korean Rice Wine by thatlumberjack

thatlumberjack — Mon, 01 Apr 2013 15:34:19 +0000

In Korean, there are many words that have two labels. One of pure-Korean roots, and one of Chinese-character roots. Tak-ju (탁주) and makgeolli (막걸리) are the exact same drink, but that tak-ju 탁주(濁酒) literally “muddy alcohol” is the Chinese character word, and makgeolli is the pure-korean word.

For comparison, so-ju 소주 (燒酒) is literally “to-set-fire alcohol”. Also, dong-dong-ju (–酒) is a mixture of the pure korean word “dong-dong” (floating) and the Chinese-character origin “ju”(alcohol) to literally mean “alcohol with rice floating in it”.

Comment on About by nick

nick — Mon, 18 Mar 2013 00:15:15 +0000

Glad it turned out well, Andy.

Comment on About by nick

nick — Mon, 18 Mar 2013 00:14:28 +0000

Sorry, I have no idea where you can obtain nuruk in India. Nuruk is essential. I suppose I could send you some if you are still interested.

Comment on About by girish joshi

girish joshi — Thu, 14 Mar 2013 04:38:45 +0000

please inform where to get nu ruk in india.Can we do rice wine without nu ruk?

Comment on About by Andy

Andy — Tue, 12 Mar 2013 14:20:08 +0000

Nick, thanks for the reply. Yeah, I had a feeling it would probably keep relatively well if I put it in an air-tight container and kept it cool/dry so did that as soon as it arrived. It certainly seems okay anyway, as my first batch turned out pretty well.

I wouldn’t balk at using weevil-ridden nuruk, either. Better than no makgeolli!

cheers,
Andy