Bad Makgeolli? Could be your Nuruk
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- เผยแพร่เมื่อ 24 ก.ย. 2024
- Ever wonder why your Makgeolli batches come out very sour, bitter, no alcohol, very watery, and so on?
Here at Baekusaeng Makgeolli we will uncover many problems Makgeolli brewers face when they make their batches of Makgeolli. We feel there are many problems that aren’t been addressed.
This video is all about Makgeolli’s fermentation starter Nuruk. The heart and soul of Makgeolli.
Our goal is to facilitate Makgeolli brewer enthusiast to brew great batches and continue to explore their journey in this wonderful craft.
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Oh man! I just made a Makguli for the first time but I didn’t know about this. 😂
Thanks for the tip! I am going to have to do this for my next brew.
Hi Ryan, awesome, more tips coming along this playlist, so stay tuned ^^
I live in the pacific northwest of America where it's cold and rainy most of the year. Is there a way to replicate the process needed indoors in a temperature and humidity controlled environment perhaps? Anyway thanks for the content! Glad I found this channel!
Take your nuruk for bob whenever you can find a nice sunny day. Even taking it out from the bag and putting it inside an onion bag for a few days before brewing will help the nuruk awaken ^^
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I got the Chorip dong brand nuruk from my local Korean grocery store.. kinda smells like that flaky fish food that you give to goldfish. Is that what it's supposed to smell like?
Not sure of that Nuruk
Good Nuruk should smell bready ^^
We’ll be posting a video on how to make Nuruk very soon
So are you saying you basically introduce wild yeasts onto the nuruk by airing it out like this? I would have thought you either want ONLY controlled cultures or ONLY wild ones, but hadn’t heard of ever mixing them like this.
I think the main idea is to rehydrate the nuruk slightly. There's wild yeast everywhere, and while bobche undoubtedly collects some wild yeast I can't imagine it would out out perform the yeast it's already inoculated with.
That's exactly what it does. Nuruk, by nature, is a very inconsistent product unless it's been produced in a very controlled manner. This is likely a technique that was passed down through generations, and originated in a time when it wasn't really known if a particular nuruk contained enough yeast, or any at all.
Why my nuruk get that bitter taste