Makgeolli brewing

[kwrheault]

I am a Makgeolli home brewer. I began with a traditional recipe and have branched out into flavored Makgeolli. Flavored Makgeolli has become popular over the last few years and the flavors I have brewed include: Apricot, Sweet Potato, Chestnut, Hazelnut and Chocolate. Pine nut and White Pine needle are on my future bucket list. I have to say that so far the Hazelnut and Chestnut are my favorites and lend a richness to the finish product. The Chocolate Needs some adjustments, the Apricot had too much viscosity and the Sweet Potato turned out to be cloyingly sweet. The ratio of water, rice, Nuruk and yeast is essential in brewing Makgeolli. If you want an authentic recipe and brewing technique please refer to the Makgeolli Primer written by brewers from Makgeolli Academies in S Korea. https://takjoo.files.wordpress.com/2015/03/a-primer-on-brewing-makgeolli.pdf. This document provides an incredible source of information on the history, traditional brewing technique, recipe and equipment needed. Once you decide to attempt Makgeolli brewing you will find a very supportive and highly informative source for brewing Makgeolli in the Facebook group: Susabori brewers club. Happy brewing everyone.