tag:blogger.com,1999:blog-40145836801174146702024-02-08T11:19:12.186-08:00Makgeolli 막걸리 Making and Other StuffAnonymoushttp://www.blogger.com/profile/15603027400583123009noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4014583680117414670.post-74217361918289644782014-09-07T16:55:00.003-07:002014-09-07T16:58:58.276-07:00Cultural Trilogy- The World of LiquorThis show compares Korean Makgeolli 막걸리, Japanese Nihonshu sake, and Chinese wine making. You can watch it free with Amazon Prime.<br />
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Most interesting to me were the parts dealing with makgeolli.<br />
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Here are the highlights:<br />
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They showed some famous malt makers in Sanseong Village, Geumjeong-ju, Busan.<br />
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They poured boiling water over wheat, mixed it, then dumped it on a tarp on the floor. They then stepped on the wheat mixture to press it into a form and flatten it out. They then took the cakes to a fermentation/malt room that had shelves covered with bamboo mats. It seemed like there were dirt floors. Then a cotton or burlap looking cloth was put on top of the cakes. The fermentation is said to have gone well when a creamy yellow mold grows on it (not black).<br />
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Someone else said earlier in the show that the malt should stick to your hands with not too much water. And it should be pressed into a frame so that there were no bubbles.<br />
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This really is a stark contrast to the sterile seeming environment that they showed the mold (koji) for Nihonshu being made in.<br />
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They also showed Sanseong Makgeolli Brewery also in Sanseong Village.<br />
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There they 1) pulverized malt into chucks. 2) Added water and let it ferment one day (no rice yet!) 3) Added cooled steamed rice into a big steel tub. The fermentation was said to take 15 days depending on the season.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15603027400583123009noreply@blogger.com0