Hey, everyone! Figured I’d fire up a homebrewing community and see if there’s any takers.

I know you’re out there, just as I was out there lurking on other similar sites. :D

Come here and brag with your latest creation. I’ll start, just brewed an unexpected wee heavy using Eitrhem kveik.

Cheers!

edit: typo

  • meliache@feddit.de
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    1 year ago

    This only my second home-made batch overall, and I didn’t taste this one yet, so will speak from memory from my first batch. Also I have not much “tasting” expertise, so I can’t give a sommelier-style description. Makgeolli has this fine sparkling going on, a smooth mouth feel and is quiet sweet. Compared to other alcohols it’s maybe similar to Federweisser, a fresh, still sparkling white wine. Home-made makgeolli is surprisingly similar in taste to the one you get in the store, but has a bit more of a sour note. I did the variant where in addition to nuruk I added some brewer’s yeast which contains different yeast strains. If I remember correctly it might get even more sour and less alcoholic if you omit that, but not sure, never tried.

    To be honest I never tried any other rice wines, makgeolli is my first brew after mead, and I like how simple it is, no need for aging or fermentation caps, no temperature control. Also due to my Korean girlfriend I’m very interested in Korean culture and its cuisine, especially its richness in fermented products.

    Sandor Ellix Katz in the “Art of Fermentation” also describes a variant of Makgeolli with sweet potatoes, I might also experiment with that in the future. Surprisingly, in his book he has rice wines in the same category as beers and not as wines, because both are done through fermentation of grain using enzymes to bread down starches. Which in beer is done in a distinct fermentation step, but for rice alcohols usually happens in parallel to the alcohol fermentation.

    • SpiderShoeCult@sopuli.xyzOPM
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      1 year ago

      don’t sell yourself short on the tasting vocabulary, everybody’s interpretation is subjective and there is no standard. I understood and managed to get a picture of the thing you’re describing, so purpose achieved :)

      if you want to have some fun, try looking through some whisky tasting notes with such enticing flavours as ‘harbor rope’, ‘wet dog’ and ‘kippers’