Monthly Archives: April 2012

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 →

Posted in R and D | Tagged , | 2 Comments