Hello~! This is Hwani. This is the fifth episode of Brewing Stories. What's the story about this time? It's a traditional Korean liquor, Makgeolli. This liquor is so popular and famous that it doesn't need a long explanation, but I'll give a brief explanation anyway. Makgeolli is a liquor that originated from the word '막거게나다' (to filter). When liquor is made with grains, it takes on a milky white color. This is because of the cellulose and starch in the grains. Normally, these substances should sink, but during the fermentation process, they don't sink and instead float due to the carbon dioxide that is produced. As the fermentation continues and the alcohol content increases, the yeast stops metabolizing, and only then does the cellulose begin to slowly sink to the bottom. From this point on, the layers separate. The clear layer on top is '청주' (cheongju). The cloudy layer on the bottom is '탁주' (takju). Below that is the lees, or '지미' (dregs of the liquor). The leftover takju and lees from Cheongju~ After adding water to them and filtering them through cheesecloth, this is 'Makgeolli'. It is literally 'Mak~~' filtered, so it is Makgeolli. In other words, Makgeolli was originally a liquor that was diluted with the lees left after Cheongju was filtered. However, it is not made this way in modern times. To be exact, it is shipped and consumed before the separation of layers occurs (i.e. before fermentation is complete). Since the purpose of drinking Makgeolli was to start with, there was no need to wait. Makgeolli is a traditional liquor, but not all Makgeolli uses traditional yeast. On the contrary, most Japanese yeast uses 'Koji'. Some people are surprised by this, and some are disappointed (or angry), but if it weren't for this improved method (using Japanese yeast), it would have been difficult to taste Makgeolli at a low price. This is because while it is difficult to maintain the quality of Byeongguk, it is easy to maintain the quality of Koji. This is directly related to alcohol. That is, since it is possible to maintain consistent quality during mass production, the improved method is often used. Ingredients: 600g rice, 500cc water, 200g of base liquor, koji (rice malt), 260cc water, 4g dry yeast 1. Mix koji, yeast, and water in a container and ferment for 3-5 days. 2. Steam the soaked rice, cool it slightly, then pour a little water and mix. 3. Pour the base liquor into the cooled rice. 4. Mix twice a day for 2-3 days. 5. Block out the air and ferment for 5-7 days. 6. Filter through cheesecloth and store in a jar. 7. Done~! How is the makgeolli made this way different from the traditional method? In this video, water was mixed with koji (rice malt) to make the base liquor, but the traditional method requires that cooked grains be added separately. This is because koji is cooked rice that has mold on it, so it is rich in nutrients. However, in the case of traditional nuruk, whole wheat is used (sprouted wheat is ground, kneaded, and molded), so the amount of carbohydrates is not large. Of course, since pear grains are not made this way, they can make base liquor on their own. Therefore, in the case of traditional nuruk, base liquor is made by mixing rice or porridge (or making rice cakes and kneading them well to make porridge) with nuruk. Then why make base liquor? It is because maximizing the activity of microorganisms is more advantageous for brewing. When making bread, yeast is added directly, but starter is also made separately, right? It is a similar concept. Also, unlike Hwangju, makgeolli is stirred at the beginning. The reason is due to a certain characteristic of yeast. First, yeast does different things when there is oxygen and when there is no oxygen. First, when there is aerobic, it feeds on sugar and multiplies, producing water and carbon dioxide as byproducts. However, when there is anaerobic, it metabolizes and produces ethanol and carbon dioxide as byproducts. If there is not enough oxygen in the beginning, the yeast will grow slowly and the speed of making ethanol will be slow. On the other hand, if there is too much oxygen, it will only grow. That is why you need to give and take away oxygen appropriately. At this time, if the anaerobic fermentation period (fermentation after blocking oxygen) is short, the sweetness will be strong, and if it is long, the alcohol content will be high. It is best to adjust the fermentation period to your taste. 'Is aspartame in makgeolli sold on the market?' Aspartame, a sweetener, is added to makgeolli sold on the market. Freshly brewed makgeolli is sweet even without a sweetener. This is because of the maltose in the rice. However, if fermentation continues, the yeast metabolizes this maltose as food. As a result, the sweetness disappears and the alcohol content increases. If the alcohol content increases arbitrarily during distribution, the quality will not be consistent. In addition, if it is not sweet, it will not be popular. That is why aspartame, which yeast cannot eat, is added to make it sweet. Of course, makgeolli that has the sweetness of rice itself without a sweetener is also sold. However, this makgeolli is produced in small quantities, is expensive, and must be consumed on time. It is often said that food is the mind~ and that the mind of the maker is important. However, I think a little differently. I think that the mind of the eater is also important. If the eater is negligent, the maker's efforts will be in vain. ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ BGM Information Journey Kim Sung-yoon Artist: Jade Kim This sound source was purchased and used from https://mewpot.com ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬